CHICKEN TANDOORI.
Ingredient:1 tender chicken.1 tsp chilli powder,1/2”pcs
ginger.1/4 cup curd.juice of 1 lime.1/2
drop of cochineal .salt to taste.6/8 dry red chillis. Grind together
with cashew. garlic & ginger, METHOD:clean &cut the chicken into 8/10
pcs.grind the masala to a fine paste,mix with the other ingredients. Apply on
the chicken &keep aside to marinatefor 4/5 hrs,roast the pcs directly over
a charcoal tandoor or bake until the pcs are softand tender..
TANDOORI CHICKEN
Ingredient:1 chicken,1 dsp lime, ½ tsp salt ¼ tsp green
papaya{desi chicken}.6 cloves garlic, (2 level tsp }2 tsp katcheery, ¼ oz ginger ,1 tsp coriander seeds
{grounded}, ½tsp cumin seed, 1 dsp lime
juice, 1 dsp vinger, ½ salt 1 oz curd, ¾ tsp red pepper, &pinch of red color
.1 dsp sald oil(1 oz +2 tbsp)
Ingred for sprinkle:1/2 tsp amchur. ½ tsp roasted
&grounded b;ack cumin, ½ tsp ground dry methi leaves, 1 dsp lime juice, 1
dsp melted ghee
Method:clean wash &dry the chicken make cuts over the
breast and leg . rub ½ tsp salt 1 dsp of lime juice. Leave it for ½ hr. grind
all the ingredient with oil, lime juice,
and vinegar.&curd .rub this paste over the chicken and insert it even in the cuts, leave it to
marinate for 2 hrs. pass thro’ a pointed skewer
Roast in the tandoor or in the oven.
NOTE:PLACE IN THE OVEN AT
450-475 CFOR 15 MINS. RUB LIME JUICE, SPRINKLE MASALA , ALONG WITH THE MELTED
GHEE DRY IT BY PLACING IT AGAIN IN THE TANDOOROR OVEN FOR 10 MINS,SERVE WITH
ONIONS, GREEN CHILLIS.SHREDDED GINGER, AND
MINT LEAVE
MAKHANI MURGHI
Ingredient for the sauce:2 oz butter /ghee, 1 tsp red
pepper, 1 lb tomatoes, 2 tsp salt, 4 tsp sugar, 1 tbsp lime juice, 2 oz curds,
Ingredient for the makhani murgi:1 tandoori chicken, 3 oz butter, /ghee, ½ tsp red pepper, 2/3
finely cut green chillis,1 tsp
methi leaves 4 oz tomatoes,1/2 tsp garam
masala,1 oz butter.
Method for the
sauce:heat butter add redchilli and roughly cut tomatoes, salt and sugar, cook
uncovered on a high flame, pass thro’ a fine sieve add well beaten curds,
&cook for few mins, removeand keep
aside.
Method for the murgi: prepare
the tandoori chicken carve it into neat pcs, heat 3 oz ghee /butter. And fry it
lightly, at a time, now add red pepper
and tomatoes puree &cook over slow flame for 15 mins, then add the chicken
pcs, quartered tomatoes methi leaves and chillis, simmer for few 10 – 15 mins,
serve with melted butter sprinkle roasted grounded cumin seed garam masala, and
fine chopped coriander leaves.
