Monday, April 15, 2013

Tandoori Chicken in Oven

Tandoori Chicken!!!!!!! a  dish which requires no introduction or explanation for itself.......Its that Famous, Fabulous and Juicy rich in taste....Its aroma that's which pierce in first.... then comes the color, look.. its spices ... the flavor  That's something which tempts us to go back into the dish all the time......So Let cook Tandoori Chicken......


Chicken - 1 Kg

Marination 1

  1. Turmeric powder - 1/2 Tsp
  2. Red Chilly powder - 2 Tsp
  3. Lime - 1
  4. Salt - as required

Marination 2
  1. Yogurt - 150 g
  2. Ginger paste - 1 Tsp
  3. Garlic paste - 1 Tsp
  4. Kashmiri chilly powder - 1 Tsp
  5. Cumin powder - 1 Tsp
  6. Green chilly - 2
  7. Peppercorns - 4-5
  8. Cardamom - 2
  9. Cloves - 2-3
  10. Cinnamon - 1
  11. Coriander powder - 1 Tsp
  12. Onion - 1
  13. Tandoori chicken masala - 2 Tsp (I used Baadshah)
  14. Red Color - a pinch (Optional)
  15. Salt - as per taste

  • Wash the chicken and keep it aside to let the water drain.Create 2-3 slits on each sides of the chicken pieces.The knife needs to touch the bone which means the slit is nice deep. This will help the marinade to penetrate into the chicken.
  • In a bowl squeeze 1 lime , and the remaining items of marinade 1. Mix all the ingredients.Now add 1 chicken piece at a time.  Massage the marinade well into the pieces.Refrigerate it for 20 - 30 minutes.
  • Meanwhile in a mixer add all the ingredients for marinade 2.
  • Now take the chicken from refrigerator. Now in another bowl pour little marinade 2 into it. place some chicken pieces into it. Immerse chicken into the marinade. Repeat the process until all the chicken pieces are immersed in the marinade. Give the bowl a another shake,tightly close the lid.
  • Refrigerate it for at least 6-8 hrs or one whole day. For more time you marinate the better it tastes...
  • The next day , take out the chicken at least 1/2 hour before. Preheat oven ( I have IFB microwave oven) to 230 C. Clean the grill rack and also cover the round baking tray with silver foil (to collect the dripping oil and masala)
  • Grease grill rack with butter/ghee. Take out the chicken pieces one by one from the marinade, drip off the excess marinade from the chicken pieces  and place it on the grill rack.Place the grill rack on baking tray covered with foil. 
  • Now carefully place the tray into the oven. Set the oven to 230 C again and bake it for 30 minutes. When its 15 minutes, pull the tray out and turn the chicken pieces and brush it with butter/ghee. Place it back into the oven .bake it again . Bake it till the chicken is cooked. Serve it hot. with lime slices......

  • The temperature of the oven may vary . 
  • Chicken should be hard outside and juicy inside. 

I am sending this to Monsoon Temptations
Monsoon Temptations - Food Blog Event

Friday, April 12, 2013

Mathanga Paayasam

Happy Vishu to all who love to celebrate life.....

  1. Mathanga (Pumpkin) - 1/2 Kg
  2. Thick Coconut Milk - 1 1/2 cup
  3. Jaggery - 1 cup (Increase it according to your sugar level)
  4. Cardamom crushed - 6-7 
  5. Ghee - 2 Tbsp
  6. Cashew nuts - 10
  7. Raisins - 10
  8. Water - 1 cup

  • Pressure cook pumpkin with 3/4 cups of water. Cool it and grind to a paste in a mixer.
  • In a pan melt jaggery with 1/4 cup of water.
  • Heat a sauce pan , transfer cooked pumpkin into it and strain and add the jaggery to it.
  • Mix it well.When it boils , simmer the flame and add coconut milk to it. Mix it slowly.
  • Let it boil.When small bubbles starts to come, off the flame and add cardamon to it.
  • Now heat ghee in a small kadai, add cashews, when it starts to brown, add raisins, waits till in puffs up.
  • Now pour this, with the ghee on to the payasam.
  • Serve it hot.

I am sending this to Monsoon Temptations
Monsoon Temptations - Food Blog Event

Wednesday, April 3, 2013


For the dough
  1. Whole wheat atta- 2 cup
  2. Salt -1/2 Tsp
  3. Water - as required
For The Masala
  1. Chicken - 1/4 Kg
  2. Capsicum finely chopped - 1 medium
  3. Onion finely chopped - 2 Large
  4. Tomato finely chopped -1Medium
  5. Ginger- garlic paste - 1/4 Tsp 
  6. Turmeric powder - 1/4 Tsp
  7. Red chilly powder - 1 Tbsp
  8. Pepper powder - 1/4 Tsp
  9. Garam Masala - 1/4 Tsp
  10. Curry Leaves - 2 sprigs
  11. Coriander Leaves - 2-3 sprigs
  12. Salt - as required
  13. Oil - for deep frying

  • Make a dough like chappathi with the first 3 ingredients.
Masala Preparation
  • Boil chicken with salt and 1/4 Tsp pepper powder and keep aside.Cool and shred it.
  • Heat 2 Tbsp of oil in a pan, add chopped onion ,saute till onion turns soft and transparent. Add tomatoes and cook for 2-3 minutes.
  • When cooked ,add turmeric and chilly powder, mix well and stir for a minute.
  • Add ginger-garlic paste, mix well till it leaves the raw smell.Add the shredded chicken to it.
  • Now add chopped capsicum , salt and pepper powder to it. Mix well, close and cook for 3 minutes. Open the lid and add garam masala, coriander leaves and curry leaves. Mix well and keep it aside to cool.
  • Roll the dough into small pooris, fill in with the masala, make your desired shapes. Deep fry in oil and drain in paper towels.
  • Serve hot with ketchup.

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