Vinod K. Lohtia ccc.

Vinod K. Lohtia ccc. Personal Chef /Culinary Teacher / Culinary Tours / Food Educator

Cooking Classes Part 4

Cooking Class Part 4

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Cooking Class Part 4
The Tandoori Chicken. Tandoori Murgh / Spiced Grilled Chicken Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia, Malaysia, Singapore, Indonesia, the Middle East and the Western world. It consists of roasted chicken prepared with yogurt and spices Serves: 4 Ingredients: Chicken legs, 4 ea. For Rub: Kashmiri chili powder 1tsp to 2 tsp or to taste (available in south Asian stores) Lemon juice from ½ to ¾ a lemon Salt to taste Hung Yogurt, 3 Tbsp. Turmeric powder ¼ tsp Coriander powder 2 tsp Cumin powder ½ tsp Garam masala, 1-2 tsp. (available in south Asian stores) Or Vino’s Kari enhancers Ginger garlic paste, 1 Tbsp. 1tsp red food coloring (optional) Salt to taste Oil 2 tbsp. + for brushing Melted Butter or Ghee for basting 2 Tbsp. Or as needed. Garnish Sliced onions Sliced lemons Cilantro Method: • Wash and skinned the chicken legs and make slits on it. • Make a rub by mixing Kashmiri chili, salt and lemon juice to paste. • Rub the chicken legs with the rub paste and let it marinate for 15 minutes. • In a bowl combine yogurt, turmeric powder, Kashmiri chilli powder, coriander powder, cumin powder, garam masala, ginger garlic paste, salt, and lemon juice. Apply this marinade to the prepared chicken legs till they are fully covered in the marinade. • Cover it and refrigerate it for at least 6 hours- 8 hours. • Preheat the oven to 425 F. Prepare the baking tray by covering it with silver foil and apply oil to it. • Arrange the marinated chicken in the baking tray and bake for 20 minutes. • Using thong, turn it to the other side and bake for another 15 minutes. • Then apply melted butter over the chicken and broil for about 3 -5 minutes till you get the charred effect on the chicken. • Remove it from the oven. Arrange it in the serving tray and garnish it as desired and serve it warm.
Posted by Chef Vinod on July 15, 2011 Full Size|

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