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| Pakistani Tandoori Chicken Recipe
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| Ingredients: Tandoori Chicken Recipe
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- 2 1/4 lbs. of Chicken Legs (skinned)
- 1 tbsp. of Lemon Juice
- 1 tsp. of Yellow Food Coloring
- 1/2 tsp. of Red Food Coloring
- 1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
- 1 tbsp. of Paprika
- 1 tbsp. of Cumin (grounded) (Pisa Zeera)
- 1 tsp. of Salt
- 1 1/4 cup of Plain Yogurt
- 1 tbsp. of Fresh Ginger (grated)
- 1 tsp. of Garlic Paste (Pisa Lasan)
- 1/4 cup of Ghee or Vegetable Oil
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| Method: |
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- Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup.
- Brush chicken with this mixture to coat.
- Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.
- Mix yogurt, ginger, and garlic in a small bowl.
- Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours.
- And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.
- Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible.
- Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil.
- Bake chicken for 12 minutes.
- Turn pieces over; brush with the remaining 2 tablespoons ghee or oil.
- Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.
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Ingredients:
- 1 kg. Meat with bones, or one chicken .
- 3 cups of rice.
- 1\4 kg. Carrots.
- 3\4 Cups of corn oil or ghee.
- 1\2 cup tomato juice.
- 2 large onions.
- 2 tbs. tomato paste
- 4 cups water.
- 1\2 cup raisin cooked in a little oil.
- 1\2 cup almond ( blanched and skinned )
- Oil for roasting the almond and raisin.
- Spices :
- 1 teaspoon each of the following
- whole spices.
- Cinnamon
- clove
- Cardamom
- Cumin
- Black pepper
- Nutmeg
- Salt 3 tsp.
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- Wash rice with plenty of water and soak for 1\2 an hour. Clean and wash meat or chicken. Clean and peal the carrots and cut into matchsticks.
- Heat oil in a large heavy based saucepan, add meat and fry until brown, about 5 minutes. Remove meat from oil and keep aside.
- Reheat the same oil, add onions, sauté for about 3-5 minutes or until soft. Add carrots, fry until soft.
- Add meat tomato juice, tomato paste, spices and salt and water.
- Stir the meat mixture, bring to boil and simmer until meat is partially cooked.
- Drain rice and add to meat mixture. Do not mix. Adjust the seasoning with salt, if necessary.
- Bring to boil and simmer for ten minutes. Lower the heat, add remaining water, cover the pan and simmer for1 hour.
- Slice the almonds or leave them whole. Fry the almonds little oil until light brown.
- Remove from oil and place on kitchen papers. Fry raisins in the same oil and drain.
- Spoon the rice on to a serving dish and taking care not to mix it with meat.
- Place meat and spices over the top and decorate with almond and raisins.
- Alternatively, place a large serving dish over the pot and quickly turn the pot upside down onto the serving dish , Then decorate it with the almond and raisins.
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- 1 1/2 kg chicken whole
- 2 cups oil
- 250 gms curd / yogurt
- 1 cup fresh cream
- 1 tbsp green chilli paste
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp salt
- 3 onions (paste)
- 1 tsp cumin seeds
- 2 stick cinnamon
- 8-10 cloves
- 8-10 whole black pepper
- 2 bay leaves
- 6-8 curry leaves
- ½ cup fresh coconut chopped
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- 25 gms almonds
- Few leaves of mace
- ¼ tsp nutmeg
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| Method: |
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- Boil and peel almonds. Wash the chicken and make small cuts in it
- Roast and grind poppy seeds, mace, nutmeg and sesame seeds
- Heat oil in a big pan on low heat.
- Fry bay and curry leaves for a minute, add cinnamon, cardamom, cloves, black pepper, cumin seeds and onion paste and again fry for two to three minutes
- When it gives an aroma carefully place the chicken and fry on both sides till light brown.
- Mix green chilli paste, salt and ginger/garlic paste in the beaten yoghurt
- When chicken is half done add the paste to it.
- Cook on low flame. When done mix coconut, poppy and sesame seed along with mace powder and sprinkle on it
- Put the chicken in a bowl and add fresh cream and garnish with almonds.
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