Tuesday, May 13, 2014

TANDOORI CHICKEN

TANDOORI CHICKEN
INGREDIENTS:
CHICKEN(LEG PIECES)- 1 KG
GRIND TO A PASTE:
MINT LEAVES- 1/2 BUNCH
CORIANDER LEAVES- 1/2 BUNCH
GINGER GARLIC PASTE-2 TBSP.
CURD- 2 TBSP.
GARAM MASALA POWDER - 1/2 TSP.
LEMON JUICE - 1 TBSP.
VINEGAR- 1/2 TSP.
GREEN CHILLIES - 8-10 NOS.
CUMIN POWDER- 1/2 TSP.
CORN FLOUR - 1 TSP.
SALT- TO TASTE
GREEN FOOD COLOUR -IF NEEDED
METHOD:
1.WASH THE CHICKEN PIECES AND GIVE SOME CUTS IN BETWEEN THE PIECES,SO THAT MASALA WILL GET INTO THE CHICKEN WELL.
2.ADD THE GROUNDED PASTE TO THE CHICKEN.
3.ADD 1 TBSP OF OIL TO THE CHICKEN.
4.MIX IT WELL AND LEAVE FOR 2-3 HOURS.
5.THEN REFRIGERATE IT THE WHOLE NIGHT.
6.COVER THE BAKING PAN WITH A FOIL SHEET AND APPLY OIL ON IT.
7.NOW PLACE THE CHICKEN PIECES AND COOK IT IN AN OVEN AT 350 DEGREE FOR 1/2 AN HOUR.
8.NOW TAKE IT OUT AND WATER WILL COME OUT FROM THE CHICKEN.YOU CAN DISCARD THEM.
9.TURN IT UPSIDE DOWN AND LEAVE FOR ANOTHER 1/2 AN HOUR OR TILL THE CHICKEN IS COOKED.
10.SPRAY SOME OIL IN-BETWEEN IF NEEDED.
NOTE.:
THOSE WHO DON'T HAVE OVEN CAN SHALLOW FRY THE CHICKEN TILL IT IS 3/4 TH DONE AND THEN LEAVE IT ON HOT DOSA TAWA OR ANY GRILL IF YOU HAVE.

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