Dhokar Dalna | bengali recipe | Wedding home cooking – datainflow
Tandoori Chicken
INGREDIENTS
- 1 small sized chicken (800 gm) – cut into 8 pieces
- 1 cup thick yogurt (curd)- hang in a muslin cloth for half an hour
- 2 tbsp plain flour (maida), 2 tbsp olive oil
- 1 tsp ginger paste
- 2 tbsp garlic paste a pinch of orange red colour
- 1 tbsp dry fenugreek (kasoori methi)
- 1/2 tsp cumin (jeera) powder
- 1/2 tsp coriander (dhania) powder
- 1/2 tsp garam masala powder
- 2 tsp tandoori masala
- 1/2 tsp tandoori masala
- 1/2 tsp amchoor powder
- 1 tsp salt
- 1 tsp red chilli powder
METHODS
Mix yogurt, flour colour and all other ingredients. Add enough colour to get a bright orange colour.
Wash chicken. Squeeze out all excess water. Pat dry on a clean kitchen towel. Put cuts on breast and legs.
Marinate chicken in the yogurt mixture for 2-3 hours in the refrigerstor.
Rub the rack of the oven with oil and place the marinated chicken on it, so that the extra marinade can drip down from the rack. If the chicken is placed in a dish or a tray, the extra marinade and liquid keep collecting around the chicken pieces and hence, they do not turn dry and crisp.
Cook for 8-10 minutes in an oven at 1600C. Overturn again, baste with olive oil and cook for another 10-15 minutes or till tender and crisp. Serve hot.
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Wow!!!! I like Tandoori Chicken. I will try after read this recipes…………………