After doing a month long Blogging Marathon, managing to share some of those recipes here, I am back to a Non Vegetarian Starter that we prepared for the Kids last week. This is from Amma's Diary, as I said she has been on a target to try all her written down recipes.
This recipe typically uses Tandoori Masala. I have made Tandoori Masala at home. You can either make your own Homemade Tandoori Masala
or get a ready made masala as well. We planned this after having the breakfast out, and decided it will be heavy for a lunch. Hence this chicken marinade sat for nearly 5 -6 hrs in the fridge.
When we say Tandoori, we refer to two things. First is the method this is prepared. In the Tandoori Ovens that uses coal and is a deep Indian style oven. And typically the Tandoori made Chicken uses a specific masala, referred as the Tandoori Masala.
In today's preparation, I have not followed the Tandoori Style of Cooking. However the chicken is prepared using the Tandoori Masala.
Chicken - 1 kg
Tandoori Masala - 3 tsp
Red Chili powder - 1 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Ginger Garlic paste - 1 tsp
Garam Masala - 1/2 tsp
Curds - 3/4 cup
Lemon Juice - 1 tsp
Salt - 1 tsp
Food colour a tiny pinch
Oil - 2 tsp
Oil for cooking
How to make the Tandoori Chicken Roast
Wash and cut the chicken into bite size pieces. Take in a bowl, add in all the other ingredients, except the oils and mix well. Refrigerate for atleast 4 -5 hrs.
Then along with the marinade, add 2 tsp of oil, pressure cook for 2 -3 mins. Chicken gets cooked very fast, so don't wait for the whistle to go.
Once the pressure falls, if there is lot of water, cook till the water evaporates.
Heat a non stick pan, add oil and roast the tandoori chicken in batches.
This goes for the September Week 4, Cooking from Cookbook Challenge