For Tandoori Chicken: Take a mixing bowl and add lemon juice, red chili powder, all spice powder, crushed black pepper, food color, ginger garlic paste and salt mixed, mix well.
Apply this mixture on the chicken and marinate for 3 hours.
Steam the chicken for 15 minutes.
Now placed the chicken in a oven tray and brush oil over it.
Bake the chicken in a pre-heated oven for 10 – 12 minutes.
Chicken is ready.
For Rice: Soak the rice in water for 1/2 an hour.
Now boil water, black cumin and salt in a large skillet.
Then add rice and boil till half cooked.
Strain and keep aside.
For Curry: Heat clarified butter in a pan.
Then add black cardamom, cinnamon sticks and cloves, fry it and then add tomatoes and stir.
Now add whole green chilies, plums, ginger garlic paste, all spice and red chili powder and mix.
Add half the fried onions and cook for 8 minutes.
Turn off the heat and set aside.
Assembling: Pour half the curry in a large skillet and add a layer of half the rice over it.
Now add half the green coriander, mint, green chilies and remaining fried onion.
After that pour the remaining curry over it.
Then put the remaining rice, coriander, mint, green chilies and fried onions.
Drizzle food color milk over it.
Then put the chicken over the rice.
Cover tightly with lid and cook it on high flame for 5 minutes.
Turn down the flame to very low and cook for 15 minutes.
Take out in a platter and serve hot with raita.
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