CHICKEN TANDOORI

HOW TO MAKE CHICKEN TANDOORI

Ingredients:

       Chicken leg piece -5

       Curd – ½ cup

       Ginger Garlic paste – 1 tsp

       Oil - 3 tsp

       Masala:

         Turmeric powder – ½ tsp

         Chili Powder -1 tsp

         Coriander powder – ½ tsp

         Cumin Powder – ½ tsp

         Garam Masala – ¾ tsp

          Salt – 1 tsp

         Chat powder – ½ tsp (optional)

          Kashthoori methi leaves – ½ tsp (optional)

Vegetable base: (optional)

  You can use whatever vegetable you have at home. I used potato, Cauli flower and peas.

 With that Onion -1 and Tomato -1

Method:

1.     Peel off the skin in leg piece and clean it thoroughly in warm water.

2.     Using a big knife tear some lines diagonally in the chicken as shown in the picture.

3.     Mix all the masalas together with curd and ginger garlic paste to the nice paste.

4.     Apply this paste evenly in the chicken and let it to marinate in the fridge for 4 to 5 hours.

5.     Chop the vegetables, onion and tomato in to small pieces.

6.     Preheat the oven to 375 degree.

7.     In the oven pan put the foil paper and spread all the chopped vegetables.

8.     Take the chicken legs and arrange on the vegetable base.

9.     Bake it for 30 minutes.

10   Every 10 minutes take the pan out and turn the pieces.

11.Then set the oven to broil at high for 20 minutes.

12. Every 5 minutes take the pan out and turn the pieces.

13. Repeat it until the chicken gets its right crunchy texture.

14. Spilled masala water from the chicken will be observed by the vegetables and it will become spicy vegetable gravy

15.  Now Chicken Tandoori is ready with spicy tasty gravy.

   Pictorial representation:

 TAKE ALL MASALA POWDERS WITH GINGER GARLIC PASTE

1/2 CUP CURD

 3tsp OIL

MIX ALL THE ABOVE INGREDIENTS TOGETHER TO MAKE PASTE

CUT THE CHICKEN LEG DIAGONALLY

APPLY THE MASALA PASTE EVENLY ON THE CHICKEN

LET IT MARINATE FOR 4 TO 5 HOURS IN REFRIGERATOR

CHOP ALL THE VEGETABLES  AND ONION IN TO SMALL PIECES AND SPREAD ON FOIL SHEET OF OVEN PAN

ARRANGE THE MARINATED CHICKEN PIECES ON THE VEGETABLE BASE, BAKE AND BROIL AS MENTIONED

THE SPILLED MASALA WATER FROM THE CHICKEN WILL BE OBSERVED BY VEGETABLES

CHICKEN TANDOORI IS READY

SPICY VEGETABLE GRAVY TOO....

n   Nutritional values:

     

Nutrition Facts

Serving Size	4 oz
Amount Per Serving
Calories	144
Calories from Fat	50
% Daily Value*
Total Fat	5.7 g	9 %
Saturated Fat	1.6 g	8 %
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	60 mg	21 %
Sodium	50 mg	2 %
Potassium	180 mg	5 %
Total Carbohydrate	< 1 g	0 %
Dietary Fiber	0 g	0 %
Sugars	0 g
Protein	21.9 g	44 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	1 %
Iron	4 %
Vitamin E		1 %
Vitamin K		1 %
Thiamin	3 %
Riboflavin	5 %
Niacin	47 %
Vitamin B6	21 %
Folic Acid	0 %
Vitamin B12	4 %
Pantothenic Acid	7 %
Phosphorus	16 %
Magnesium	5 %
Zinc	5 %
Selenium	26 %
Copper	0 %
Manganese	1 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Frozen chicken can be avoided.