Lapp Lapp..........: CHICKEN

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TANDOORI CHICKEN AT HOME

One of the fav dish for many Non-veg lovers.......
I tried it last sunday..... and i cooked it on a charcoal grill / boggula kumpati.
It tasted wonderful.......

INGREDIENTS:

chicken boneless/ with bones - 250 grams

Everest Tandoori chicken masala powder - 1 tbspn

curd - 1 tbspn

salt - to taste

red chilli powder - 1 tbspn

turmeric - a pinch.

oil - just to apply.(optional)

PROCEDURE:

1. Cut, clean and wash chicken well... add some turmeric while washing it. It droves the germs away , if any.

2. Now , take a bowl and add, curd, red chilli powder, salt, tandoori masala powder , food colour(optional)

3.Mix all the ingredients well.

4. Now add the chicken pieces to this marinade and let it rest for minimun 30 mins. the longer you marinate, the better the taste.

5. Now, You can take a pan, add oil and shallow fry the pieces.

                             OR

   YOU can grill it in your oven.

                            OR
YOU can use a traditional charcoal grill.

6. I used my charcoal grill as its the best way to have your tandoori chicken.

7. Just lit the coal, and put a grill on it.

8.Now put the marinated chicken pieces on the grill and fry for 2 -3 mins .

9. Fry well on both side. If you want, apply oil on the pieces.
But its really not required....

10. Take out from it and serve hot....

11.I served it with veg pulav..... and njoyed it ..

Even though the name is Tandoori chicken, we are not doing it in the oven or in the actual way. Kumpati is a traditional andhra stove. So cooking on it makes it an andhra dish too.... So

SENDING THIS TO

SOUTH INDIAN COOKING (SIC) - SERIES 1

CHICKEN PICKLE

I was thinking of trying this from so many years.... but was afraid......
but finally did it recently...... it came out damn good.....
And I suggest every chicken lover shud try this....

I started avoiding my curry , these days for lunch....... I'm njoying vth this pickle.... :)

INGREDIENTS:

Chicken - 500 gms ( boneless)

Coriander seeds - 2 Tbspn

Cloves - 8

Cinnamon - 2" piece

Cardamom - 3

Poppy seeds ( dry fried) - 1 tspn

Garlic - 10 pods

Ginger - equal quantity of garlic (approx 1 tbspn)

Water - 1 small glass

Turmeric - 1/4 tspn

Salt - 1/4 tspn ( while cooking chicken)

Oil - 100ml

Salt - 5 tspn ( while mixing pickle)

red chilli powder - 12 tspn ( I used Three mangoes brand)

Mustard Powder - 2 tspn

Fenugreek powder - 1/2 tspn

Lemon : 5

Ingredients for Tempering :-

Oil - 100 ml

Dry red chillies - 4

Cumin seeds - 1 tspn

Mustard seeds - 1/2 tspn

Curry leaves - 1 sprig

Asafoetida - 1/8 tspn

PROCEDURE:

1. Clean the chicken and cut into small cubes.

2. Heat a vessel and add a glass of water and bring it to boil .

3. When the water boils, add 1/4 tspn salt and 1/4 tspn turmeric .

Add chicken pieces slowly and cook it till done.

4. Now strain the chicken pieces and let it dry for 15 mins.

5.Mean while grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.

Now add ginger and garlic pieces to it and grind again.

6. Now heat 100ml of oil and fry all the chicken pieces till they turn golden brown.

7. Now add the ground masala powder to the fried chicken and fry for 3 mins.

Now switch off the stove.

8. Take a dry bowl and add salt , red chilli powder , mustard powder and fenugreek powder and mix nicely.

9. Add this mixture to the chicken and mix nicely

10. Take a dry bowl and squeeze the juice of 5 lemon .

Once the chicken is cooled add this lemon juice and mix nicely.

11. Now heat a pan , add 100ml of oil and make tempering by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves .

Let this tadka cool completely.