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By : Ambili Manoj Nair
(Without tandoor or oven)

Chicken. - 1 kg (full chicken cut into
Ginger garlic paste - 2 tbsp
Chilly powder - 1 1/2 tbsp each
(kashmiri & regular)
Turmeric powder. - 1/2 tsp
Cumin powder - 1/2 tsp
salt - to taste
lemon juice. - 1 lime
Hung curd - 2 tbsp
(put the curd in a piece of cloth and hang it, complete water should be strained out OR you can put the curd in a strainer and keep it for 1-2 hrs)

Tikka masala. - 2 tbsp
Vegetable oil. - 3-4 tbsp
Red food color - 1 pinch (optional)

Marinate the chicken pieces with the above ingredients and keep it in the fridge for overnight or a minimum of 4-5 hours. Take it out of the fridge 30min before cooking.

In a thick bottom nonstick frying pan put 1 tbsp oil and put the chicken pieces in high flame for 5min and after that reduce it to medium low flame. fry it till both the sides turn brown. At the end put a small piece of butter and sauté the chicken pieces.

Serve it with pudina chutney and salad.

Maida. -1 cup
salt. - 1 pinch
warm milk. - 1 cup

Mix maida and salt and add milk little by little and knead the dough like chappathi dough. After kneading it add 1-2 tbsp vegetable oil and knead it for 15 mins. Keep it for 30 mins. knead it again and start rolling it like chappathi ( roll it very thinly) and make it like chappathi.

Pudina. - 1 handful
coriander leaves. - 1 handful
Greenchilly. - 3
Ginger. - 1 inch piece
Yoghurt. 2 tbsp

Grind all these things in a mixie into a fine chutney. perfect accomplishment for Tandoori Chicken.

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