lunch time leo"TANDOOR CHICKEN"

 

 

Tandoori chicken recipe

Ginger root-2 inches piece, peeled and grated
Garlic-4 peeled and minced
Cumin seeds - 1 tsp grounded
Cardamom - ¼ tsp
Cloves - ¼ tsp grounded
Cayenne pepper - ½ tsp
Salt - ¼ tsp
Plain yogurt - 1 cup
Chicken pieces - 4 lbs
Vegetable oil or cooking oil - 4 tsp
Paprika powder - 1 tsp (for color)
Turmeric - ½ tsp

• Remove skin of chicken, wash, drain and keep aside
• Prick each chicken piece a few times with a fork (to infuse marinade)
• Mix grated ginger, garlic, cumin seed, cayenne pepper, cardamom, cloves and yogurt
• Transfer chicken pieces to a foil-lined baking pan
• Pour over the yogurt mixture
• Use your hands to coat the meat completely
• Place in an airtight container
• Leave for minimum 2 hours or overnight or longer in the refrigerator
• Remove from fridge 30 minutes before cooking
• Heat oven to 240º C or 475º F
• Line a baking tray with aluminum foil
• Dribble oil over the chicken in the pan
• Sprinkle turmeric
• Place baking pan in the oven
• Cook for one hour until the pieces turn brown and dry
• Turn the pieces halfway though cooking
• Drain off excess oil to avoid soggy output.
• Wait till the meat comes off the chicken.
• Serve hot with slices of cucumber, red onion and lemon.
• In the absence of an oven, tandoori chicken can be cooked in a pan. Heat the pan, add ghee and wait for it to melt completely. Add the marinated chicken pieces and cook till it turns wholly brown. Reduce heat and cover the pan. After 20-30 minutes, the chicken pieces are ready to be served.

huu msosi huwa hauna hiyana,ukitaka kupeleka na wali twende,ugali pilipili hewala,chapati ok ni wewe tu maamuzi yako,ila kama ni mtu wa kuwajibika na udirinki,tengeneza chachandu(pilipili,ndimu,nyanya kitunguu chumvi.)tia kwenye mixer blend halafu piga na ugali na hiyo kitu.kisha katafute ka-biere briiiidi ukishiba.