Home  Asian Food Recipes Recipe of Indian Tandoori
|
|
Recipe of Indian Tandoori |
|
|
|
|
Recipe of Indian Tandoori A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire. Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque.
Recipe of Indian Tandoori Ingredients :
This recipe serves two people - multiply it for as many people as you want.
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 small tub Greek yogurt
• 1 small clove garlic, crushed
• 1 tbsp lemon juice
• 2 Chicken breasts
• ½ tsp chilli powder (or to taste)
• ½ tsp ginger powder
• ½ tsp ground turmeric
• salt to taste
Recipe of Indian Tandoori Methods :
• Cut the chicken breasts into 1 inch cubes and set aside. Mix the spice powders and garlic into the yogurt. You can use low fat yogurt if you prefer. You can also use fresh ginger or ginger paste from a jar rather than ginger powder but go easy on the quantity as it can be quite over-powering.
• At this point you can also mix in the salt and lemon juice but if you do so, don’t leave the chicken to marinade for more than about 20 minutes or it will become very dry when cooked. If you want to marinade it for a longer time, add the salt and lemon juice just before you cook the dish or sprinkle on to serve.
• Thread the chicken onto skewers and either barbeque or cook under a grill using medium heat until the chicken is slightly browned and cooked through.
• For a light meal, serve with salad, pitta or naan bread and lemon wedges or for something more substantial with rice and dahl.
Ng more substantial with rice and dahl.
|
|
