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Saturday, 3 December 2011

Tandoori Chicken


 Hello..hello... my dear lovely folks out there. How are you all doing these days..Hope you all enjoying the wonderful weekend...Yippee!! We are stepped into the last month of the year. December, it's my favorite month. This is the month, I got married with my beloved soul mate and we have been together seven years as a husband and wife.

Moreover the month filled with full spirits of joy, gifts and it's the time of the year to celebrate the years last festive season, the most precious white Christmas. This time last year the whole London was covered with white stuff but there is still no sign at all for this year but we are eagerly hoping for white Christmas. **Finger crossed**


Before I go further, Let's me give a very warm welcome to all my lovely new followers.My baby bloggie and my tiny heart was overjoyed with yours presents.Thank you so much and we hope you are enjoying my little kingdom and hoping you will visit My Cookingdom frequently.

Today I'm going to share my own significant Indian  Tandoori Chicken recipe. I've never heard or taste the Tandoor style  chicken in my native place or maybe I'm not aware about it. But obliviously now this is an Indian specialty dish, where you can found all over the globe even in Malaysia.


The first tried of these delicious dish was in 2004 at a restaurant in London. I was wowed on the first bite. Later, I started to follows my own mind and came with this recipe. Ever since then I gave up the frying method at most and cooked my chickens with these flavors without the tandoor oven.

For the best result I've always marinated them overnight and bake them in high temperature, the gas oven I have literally gave a smoky succulent Tandoori Chicken same as restaurant.Although, I've never let these post  pictured chicken to broil due to the little buddy, he doesn't eat them if its looks a bit blackish but the recipe below gives you a real smokiness and darkness to the chicken.



Tandoori Chicken ~ my version

Ingredients:
3 chicken leg, skinned and remove all visible fat {cut into serving pieces if you desire}
2tbsp yogurt
1.5tsp kashmiri chili powder
1tsp ginger paste
1tsp garlic paste
3/4tbsp lime juice
1/2tsp cumin powder
1tsp coriander powder
1tsp salt, or to taste
pinch of turmeric powder
oil for brushing

Method:
In a bowl  mix together yogurt, kashmiri chili powder, ginger garlic paste, lime juice, salt, cumin, turmeric  and coriander powder, keep aside.
 Prick the chicken legs all over with a fork and then place them on the marinate bowl, rub the chicken well with marinate then cover the bowl and marinate them in refrigerator for overnight. 
 Remove the marinated chicken from the fridge, mix it well then arrange them on a wire rack placed over roasting pan and brush them with little oil. 
 Bake in a 220c preheated oven for 15 minutes on one side then turn the chicken legs, brush again with oil then bake the other side for a 10-15 minutes or until cooked. 
Broil the chicken legs on each side for 1 1/2 to 2 minutes on 240c. Doing this step gives you a real smoky aroma and  flavor in your Tandoori Chicken.
Serve them with naan, flat bread, rice or pilaf along with a lemon or lime wedges, onion rings, tomatoes and yogurt-based raita on the side.



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