Hi Friends! Today the famous tandoori chicken from India on your platter. It is very tasty & yummy and believe me my variant has less fats too. I will just straight run down to the recipe.
Tandoori Chicken
Ingredients:
One Chicken: cut into 4 pieces
Yogurt: 2 tablespoons
Turmeric: 1/2 teaspoon
Red chili powder: 1 teaspoon
Ginger Garlic Paste: 2 teaspoon
Cashew: 7-8 nuts paste with small amount of milk
Whole Garam Masala: Cloves (4-6), Cardamon (4), Cinnamon (2 inch), Cumin seeds (1/2 tablespoon), Corriander seeds (1 tablespoon), Black Pepper (10), dry red chilies (1-2)
Olive oil: 1 tablespoon
Salt: as per taste
Preparation:
1. Take the chicken pieces & wash them. Make slits on the chicken pieces.
2. In a heated open pan dry roast till it becomes fragrant. Then grind it well to get a fine powder. If the quantity is too less, just double the quantity & keep the powder for future use.
3. Mix the yogurt, ginger garlic paste, cashew paste, turmeric, red chili powder, garam masala powder & olive oil to get a smooth mixture. Add the salt to the mix as well.
4. Marinade the chicken pieces with this mixture completely & refrigerate the marinade for 2 -4 hours.
5. Now preheat the oven to use for broiling or grilling at 425F or 220C.
6. Place the chicken on an aluminium foil wrapped baking tray & cook in the oven for 20 min- 30 min, turn around the pieces once in between.
7. Check if the pieces are completely cooked by poking it with a fork, if cooked the fork can be inserted easily.
And your tandoori chicken is ready, I have allowed a high time for marinating the chicken because it helps the chicken to become soft & supple. If in a hurry a good 1 hour is fine for marination.You will not also get the traditional red color for the food as I have not used any food coloring agent. You can enjoy this with roti or Indian bread, with a green chutney (a paste of mint & raw mango with yogurt base). I hope this recipe is liked by you.
Tandoori Chicken
Ingredients:
One Chicken: cut into 4 pieces
Yogurt: 2 tablespoons
Turmeric: 1/2 teaspoon
Red chili powder: 1 teaspoon
Ginger Garlic Paste: 2 teaspoon
Cashew: 7-8 nuts paste with small amount of milk
Whole Garam Masala: Cloves (4-6), Cardamon (4), Cinnamon (2 inch), Cumin seeds (1/2 tablespoon), Corriander seeds (1 tablespoon), Black Pepper (10), dry red chilies (1-2)
Olive oil: 1 tablespoon
Salt: as per taste
Preparation:
1. Take the chicken pieces & wash them. Make slits on the chicken pieces.
2. In a heated open pan dry roast till it becomes fragrant. Then grind it well to get a fine powder. If the quantity is too less, just double the quantity & keep the powder for future use.
3. Mix the yogurt, ginger garlic paste, cashew paste, turmeric, red chili powder, garam masala powder & olive oil to get a smooth mixture. Add the salt to the mix as well.
4. Marinade the chicken pieces with this mixture completely & refrigerate the marinade for 2 -4 hours.
5. Now preheat the oven to use for broiling or grilling at 425F or 220C.
6. Place the chicken on an aluminium foil wrapped baking tray & cook in the oven for 20 min- 30 min, turn around the pieces once in between.
7. Check if the pieces are completely cooked by poking it with a fork, if cooked the fork can be inserted easily.
And your tandoori chicken is ready, I have allowed a high time for marinating the chicken because it helps the chicken to become soft & supple. If in a hurry a good 1 hour is fine for marination.You will not also get the traditional red color for the food as I have not used any food coloring agent. You can enjoy this with roti or Indian bread, with a green chutney (a paste of mint & raw mango with yogurt base). I hope this recipe is liked by you.
ReplyDeleteThanks a lot for this recipe. It turned out great.delicious dear...You have made this perfectly..Will surely give it a try..
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Thanks Rajesh
ReplyDelete