Monday, March 10, 2014

how to make tandoori roti at home recipe

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The tandoori chicken masala has a strange peculiarities, takes you by the throat with that spicy and slightly sour taste of unripe mango, makes you salivate. In India there are restaurants serving chicken cooked in the tandoor. The tandoor is a cylindrical clay oven and vertically, of various sizes, with the focus on the bottom, where it reaches a very high temperature which is baked in a short time to avoid charring the meat, and it is for this reason that the meat is marinated and then pre-cooked in yogurt and lime juice.
The taste is well balanced and the chicken is succulent and tasty even in a regular oven, certainly lacks the aroma of tandoori, but you can never have everything in life. At the tandoor is also the cooked chapatis, and especially the naan, kebabs but also the whole chicken that obviously takes a delicious smoky flavor in the oven at home that you can not get. All the make up of spices at the bottom is in proportionate, and every cook has his doses that holds the secret, but you can try.

Tandoori Chicken Masala Recipe


Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings

Ingredients:


6 chicken thighs
1 cup milk
1 tsp green chilli paste
1 cup plain flour
Salt to taste
1 tsp ginger paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp cardamom powder
1 tomato
1 tsp pepper
2 tbsp yogurt
2 cups breadcrumbs
1 cup oil
1 lemon
2 eggs
2 cups cheese
1 onion
1 tsp garlic paste


Method:

Place chicken pieces in bowl. Marinate with ginger, garlic, chilli paste, turmeric, coriander, cumin, cardamom, tomato, yogurt and cover with milk. Let soak for 6 hours in refrigerator.

In a bowl, combine flour, salt, and pepper. Mix well and set aside.

In a bowl, combine breadcrumbs, oil and lemon zest, and toss until evenly combined and set aside.

In a bowl, whisk together eggs and cheese until evenly combined set aside.

Dredge a piece in the flour mixture and shake off excess. Dip into egg mixture and roll in the breadcrumbs. Keep aside and repeat with remaining chicken.

Heat oil in cooking vessel, add chicken pieces along with the leftover marinade if any. Cook on high heat for 5 minutes, reduce flame to medium, place lid and cook for 10 minutes. Reduce flame to low and cook for another 10 minutes until golden brown on all sides. Remove lid and roast on medium flame till well cooked.

Serve hot with onion slices and lemon wedges.

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