Indian tandoori chicken.
Hello, and greetings🙏. here is my post for top-chef chili peppers. India is famous for its great variety of spices but as soon as chili came from South America it quickly became extremely popular in Indian cuisine. I think Indians are using more chili in their daily diet than other countries. So let's make a proper chili dish.
medium spicy tandoori chicken.
the ingredients:
2 tsp fresh hot chili paste (use more if you want it real hot)
2 tsp Kashmiri chili powder
2 tsp tandoori masala with chili
3/4 cup creamy yogurt 10% fat,
2 tsp ginger- garlic paste
juice from 1/2 lime
1/2 Tbsp each sesame and mustard oil
1 tsp salt
when I clean chicken I put salt and little turmeric on as a preservative. so the chicken breast and chicken leg already have salt and turmeric.
Some fresh chilis and soaked dry chili mixed into paste in a mixer. in this recipe I am using 2 tsp the remaining paste will keep a few days in the fridge
First, rub the chicken with a marinade mixture of Kashmiri chili powder, salt, and lime juice. Kashmiri chili is mild but gives nice bright color. I never use artificial colors! cover and keep it in the fridge for 1 hour.
tandoori chicken is marinated twice. for the second marination use yogurt, hot chili paste, ginger- garlic paste, and tandoori masala.
Marinate the chicken and set aside for at least 20 minutres
Heat frying pan with 1 tbsp oil with high heat and set the chicken one by one piece for frying.
when one side is done turn the pieces and fry the other side.
when thoroughly cooked put the chicken in a shallow baking or pie pan
preheat the oven to the grilling setting and grill the chicken on both sides.
of course if you a lucky to have a tandoori oven you will get the best results but a normal oven grill will suffice
cook the leftover marinade to make tandoori sauce
Served with homemade naans anda simple salad of thinly sliced onion and tomato. you can include cucumber and yogurt if you think it is too spicy. Try this recipe and enjoy a real Indian specialty. i teach this recipe in my Indian cooking courses here in norway so it is somewhat adapted to the norwegian palette. some find it a little mild so if you want a hotter recipe just use more of the hot chili paste. thank you.
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