Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart.But the Indian foods break all these barriers and and become a memory for those who have tasted it here at MAMA's KITCHEN I am going to teach you how to cook some gastronomes Indian dishes.

Tuesday, 29 May 2012

TANDOORI CHICKEN

TANDOORI CHICKEN
INGREDIENTS:
CHAT MASALA: TO TASTE
CHICKEN LEGS :6
CORIANDER POWDER :1TSP
CUMIN SEED POWDER:1 TSP
GARAM MASALA :1 TSP
GINGER GARLIC PASTE:1 TBSP
KASTOORI METHI :1 TSP
LEMON JUICE OR VINEGAR :1 TBSP
OIL : 2 TBSP
PEPPERCORNS POWDER: 1TSP
RED CHILI POWDER:1 TSP
RED COLOR(OPTIONAL):1 TSP
SALT: 1 TSP
TURMERIC:1 TSP
YOGURT: 6 TBSP

RECIPE:

  1.  CLEAN AND CUT 2 OR 3 LONG SLITS ON EACH PIECE. APPLY SALT , CHILLY POWDER AND LIME JUICE ALL OVER THE CHICKEN AND KEEP ASIDE FOR 15 MINUTES.
  2.  MAKE MARINATION WITH CORIANDER POWDER, CUMIN POWDER, RED CHILIES, KASTOORI METHI ,TURMERIC GARAM MASALA POWDER ,RED COLOR TO A SMOOTH PASTE. ADD 1/2 TSP SALT TO THE PASTE AND MIX WELL WITH YOGURT.
  3.  APPLY IT ALL OVER THE CHICKEN, MAKING SURE TO APPLY WELL BETWEEN ALL THE SLITS AND INSIDE.
  4.  PREHEAT YOUR OVEN TO 425 DEGREE FAHRENHEIT. COOK FOR 20 TO 35 MINUTES TILL THE CHICKEN IS TENDER. REMOVE FROM OVEN, .
  5. REMOVE FROM OVEN AND SERVE HOT, GARNISHED WITH SLICED ONIONS AND LIME WEDGES.
  6. IT CAN BE HEATED ON GRILL IF SERVED LATER.
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