Monday, 7 November 2011

Tandoori Chicken (Party Menu)

Tandoori chicken is a very common preparation, which also goes into dishes like “Butter chicken”, “Tawa chicken” etc. It can be made easily in a non stick pan or oven, if you don’t have a tandoor, gas/clay.

Chicken: 1 cut into 4
Curd/yoghurt: 1 cup (200 ml)
Red chilli powder: 2 tbsp
Ginger-garlic paste: 1 tbsp
Lime juice: 1 tbsp
Cumin powder: 1 tsp
Salt to taste
Oil: 1 tbsp
 Tandoori red colour: few drops, optional (I have not used it)
Cut chicken into 4 o 6 pieces & marinate with all the above ingredients & keep in the fridge for at least 6 hours (overnight is best).
Place on a baking tray & bake in a preheated oven for 45 minutes first, turn over, baste with more oil & bake for another 30 minutes.
Serve with Naan, onion rings & lime wedges.

NOTE: Chop up any remaining prepared tandoori chicken you have and make a Butter chicken masala, or Tawa chicken.

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