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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PEPPER CHICKEN

Ingredients

Chicken                                                : 500 gms small pieces without bones
Black pepper                                        :  a bit rough
Big onion                                              :  1 chopped finely
Tomato                                                 : 1 chopped
Coriander leaves                                    : 2 tbsp
Green chillies                                         :  2-3 chillies
Curry leaves                                          : 1 tbsp
Ginger and garlic paste                           : 1 1/2 tsp paste
Garlic                                                    :  2 cloves
Salt                                                       :  to taste
Turmeric                                               : a pinch
Oil                                                        : for fry
Vinegar                                                 : a little for a tangy taste

Preparation

heat oil and when hot, add the onions and fry well till golden brown. Then add chopped garlic curry leaves then add in the ginger and garlic paste sprinkle a little water to avoid burning. Then add in tomatoes and turmeric powder, and pepper powder as per your taste( if you desire it very hot then you can be liberal with the pepper powder). Then add in salt and mix well. The tomatoes should become soft and smashed. You should see the oil come to the surface and it should look dark in color, not too black. then add the chicken pieces and very little water just sufficient to cook the chicken. At the end when the chicken is done, add little vinegar if you desire a tangy taste. Add in the coriander leaves and stir well finish with a sprinkle of pepper on top. You can remove the pepper chicken with a little gravy or let it get a bit dry. Serve it hot and enjoy.
Tips
If you require more gravy then increase the onions and tomatoes and add in a little paste of cashew nuts finely ground, when the masala is frying.
Enjoy this dish and come in for more new recipes.

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