|
|
Slow Oven Tandoori Chicken Recipes
|
|
Ingredients : |
|
Tandoori Chicken
2 chicken
broiler (skinless) - 600g each
salt to
taste
red chili
paste, 25 g
ginger
paste, 10 g
garlic
paste, 50 g
lemon
juice, 30 ml
Marinade
yoghurt,
drained, 200 g
cumin
(jeera) powder, 5 g
garam
masala, 10 g
ginger
paste, 25 g
lemon
juice, 30 ml
oil, 50 ml
saffron
(kesar), few strands
For the
covering (dough)
butter,
melted 50 g
flour, 150
g
salt to
taste
sugar, 10
g
milk, 100
ml
vetivier
(kewda) essence, 2 drops
cream, 120
ml
egg (yolks
only), 2 |
Method :
- Make incisions on breasts, thighs
and legs of chicken.
- Mix the salt, red chili paste,
ginger garlic pastes and lemon juice, rub into the chicken.
- Keep aside for 30 minutes.
- Whisk yoghurt in a bowl, mix all
ingredients for marinade.
- Coat chicken with marinade and
refrigerate for 5-6 hours.
- Preheat the oven to 350F.
- Roast approximately for 15 minute
or until almost done.
- Keep aside.
- Grease two casserole dishes, one
for each chicken.
- Sieve the flour and salt in a
mixing bowl.
- Dissolve sugar in warm milk, add
the vetivier and stir.
- Pour this into the flour, knead
into a dough and keep aside for 15 minutes.
- Add butter to the dough, knead
again and keep aside for 10 minutes.
- Divide dough into two equal
portions, shape into balls and dust with flour.
- Keep aside for another 5 minutes.
- Roll out the balls into discs, the
size of each casserole dish.
- Prick the surface of the disc with
a fork.
- Preheat the oven to 350F.
- Cut each chicken into 4 pieces and
arrange them in the casserole.
- Drizzle cream on each chicken and
cover the dish with the rolled out disc to make a covering (parda).
- Press the edges to seal and brush
the top with beaten egg yolk.
- Bake for 10-15 minutes, until the
covering is golden brown.
- Cut open the covering (parda) and
serve the chicken along with one portion of the covering (parda).
Serves 4 - 6
#ads
Get your herbs and spices' ingredients here
|
|
|