Receta TANDOORI CHICKEN HOME MADE
Enjoy our "desi kukkad shukkad" with or without a green chutney...
The green chutney...well that is on the agenda...another day...
And if you have left overs make butter chicken....
http://baketitude.blogspot.com/2011/10/butter-chicken.html
add all the brownie points you earn by feeding your husband nice stuff and ask him to buy you some diamonds!
Tiempo de Prep: | North indian |
Tiempo para Cocinar: | Raciónes: 4 |
Va Bien Con: Naan, chutney
Wine and Drink Pairings: chilled beer
Ingredientes
|
|
Direcciones
- Make small cuts on the chicken pieces...to allow the marinade paste to permeate .
- In a large bowl mix the hung curd,cream,vinegar,ginger garlic chili paste and spices.
- Mix well and add the chicken.
- And now ,with your hands mix this well ,ensuring you coat the chicken well and try and stuff the insides with the marinade too.Cover and leave at least 4 hours.You do not need to refrigerate this if you will be cooking soon ,but here in India we tend to play it safe.
- Now get your BBQ or tandoor working....high heat...I used AL foil on the grill...because the pieces will stick to the grill.If you can...use a skewer and a tandoor...otherwise your oven will do....
- The heat is INTENSE.So you can only turn the pieces once........now we wait for it to cook.Take off the wings first...they cook the fastest.The rest will take maybe a minute or two more.
- You have to wait a few minutes ...for the meat to rest...
- Then....
- attack.
- Try this with your family and friends...The company and the food will be more than enough compensation for all your efforts....