Tandoori Chicken

Tandoori chicken is a popular Indian dish that is marinated in a mixture of yogurt and spices, then traditionally cooked in a tandoor, which is a clay oven. However, it can also be grilled or baked in a regular oven.

Here is a recipe for making tandoori chicken:

Ingredients:

• 1 kg chicken drumsticks or thighs, skin removed
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons lemon juice
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves for garnishing

Instructions:

1. Make 2-3 deep slits in each chicken piece.
2. In a bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder, kasuri methi, lemon juice, oil, and salt.
3. Add chicken pieces to the marinade and mix well, making sure each piece is coated with the marinade.
4. Cover the bowl and refrigerate for at least 2 hours or overnight.
5. Preheat the oven to 220°C. If using a tandoor or grill, heat it up.
6. Thread the chicken onto skewers and place them on a baking tray.
7. Bake in the oven for 20-25 minutes or until cooked through. Alternatively, grill or cook in the tandoor until the chicken is cooked and charred on the outside.
8. Garnish with fresh coriander leaves and serve hot with naan bread or rice.

Enjoy your homemade tandoori chicken.

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Scrambled eggs

Here's how to make scrambled eggs:

Ingredients:

• 2-3 eggs
• 1 tablespoon of butter or oil
• Salt and pepper (to taste)

Instructions:

1. Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Beat the eggs with a whisk or fork until the whites and yolks are fully combined.

2. Heat a non-stick skillet over medium heat. Add butter or oil to the skillet and let it melt.

3. Once the butter or oil is hot, pour the egg mixture into the skillet.

4. Use a spatula to stir the eggs gently, scraping the bottom of the pan as you go. Continue stirring until the eggs are cooked through and no longer runny.

5. Once the eggs are cooked to your desired consistency, remove the skillet from the heat and transfer the eggs to a plate.

6. Serve the scrambled eggs hot and enjoy!

Optional: You can add milk, cheese, herbs or any other seasonings to the egg mixture before cooking to add extra flavor.

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Chicken Stuffed Paratha

Ingredients:

For Dough:

1. Atta / Wheat flour          : 1 cup + if extra needed
2. Salt                                : 1/2 tbsp
3. Oil                                 : 1 tsp
4. Water                            : as needed

For Filling:

1. Oil                                 : 1 tsp
2. Cumin powder / jeera    : 1/2 tsp
3. Onion                            : 1 (finely chopped)
4. Green chilli                     : 1 (as per your hot) (finely chopped)
5. Chicken                         : 1 cup (minced)
6. Chilli powder                 : 1 tsp
7. Turmeric powder           : 1 tsp
8. Garam masala               : 1 tsp
9. Salt                               : to taste
10. Coriander                     : 2 tbsp (finely chopped) (optional)

Preparation:

• Start by making dough, in a bowl add flour, salt ,oil. Mix well so oil is mixed with flour.
• Add water slowly and knead to a smooth soft dough. Cover the dough and set aside for 30 minutes. In mean time prepare the filling.
• Heat oil in a pan, add cumin/jeera and all spices. Then add onion and  green chilli , cook till golden.
• Then add chicken and mix well till all spices mixes well with chicken.
• Add some water and cook chicken till thickens. Turn off the stove , add coriander leaves and mix well. (if you need more hot add more spices according to your taste.)
• Set aside and cool down.
• Take the dough and make equal balls. Take two balls and roll it out lightly, keep one rolled paratha near you and spread the filling over it and cover with other one. Seal the edges , use the rolling pin to roll the paratha even more.
• Heat a tawa, put the paratha and cook for few seconds and flip over. Spread some oil or ghee over it and cook on both side till golden.
• Remove and serve hot.

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