I have a couple of questions on Tandoori Chicken. Can you help? - off-white site
I have many recipes of tandoori chicken, but in the ingredients list. Called a call for saffron, the other is not, a dye, the other not. Then there is ghee. Use it or not? Skin on or off? White or dark meat? A recipe for honey required. Do you know of sites that authentic recipes, recipes not only for people, their own? Thank you!
Sunday, January 31, 2010
Off-white Site I Have A Couple Of Questions On Tandoori Chicken. Can You Help?
5 comments:
A call for saffron, the other not;
Saffron used to increase the richness in taste and smell of the paint. But remember a little goes a long way. And the best way to use, 2 hot 3 tablespoons milk and a few strands of saffron in it for ABT 4.5 mint and then add the chicken to finish.
A call for dye, the other not.
It is optional, I personally do not, unless you are cooking for a party more attractive.
Then there is ghee. Use it or not?
Ghee is clarified butter in the first place and improves the taste of the dishes, but you can also go with the butter and olive oil, because if u only use butter, it will burn.
Skin on or off?
It is entirely your call can be made in both directions, like a chicken.
White or dark meat?
Again, it's your call. If you are aware of the power, with the leanest chicken, how do you deal with any other chicken. Of course, not as nimble hand always knows best. ;)
A recipe even asfor honey.
Never heard of him.
It sounds simple when you use the spice mix that appeals to find
Tandoori Chicken
3 c. Soup. Tandoori Mix (Sharwood India "is in most grocery English)
3 c. Soup. Plain yogurt
3 c. Soup. Vinegar
3 c. Soup. Lemon juice
3 c. Soup. Oil
4 chicken breast without skin
Premier mixture of 5 ingredients for the marinade. Remove all skin from chicken and make several deep incisions in the meat. Cover the chicken, rub it on cuts (hands turn a beautiful orange color). Cover and leave at least 2 to 3 hours, preferably overnight.
Although traditional Tandoori is cooked in clay oven, this recipe works very well on the grill. Cook over high heat for 10 to 15 minutes per side. Can be served hot or cold. (Makes a chicken salad a unique taste.)
Serve with lemon wedges, salad and rice. Naan bread (like pita) is very good on the page.
Although most people think that the food is very spicy Indian Tandoori pretty boring - all those who have served this Forever a nice surprise.
And here's another version is:
Tandoori Chicken I
1 C. yogurt
2 C. tikka tandoori paste (you get a supermarket in India)
Fresh tomatoes
The onion and coriander
2 lbs. Chicken Nuggets
Combine tandoori paste and yogurt well. Marinate the chicken pieces and about 4 to 6 hours. Preheat oven to 350 degrees. Put the pieces of meat with the marinade in a baking dish and bake for 45 minutes until cooked 1 hours or until chicken is. Turn chicken pieces once or twice during cooking. Garnish with sliced tomatoes, sliced onion and cilantro. Serve with rice pilaf.
There are so many different versions, I think the best thing to do is just mix and match what works best for you. Nothing says must, you have the original version of the revenue-stick only fun and see what we can find. Good luck!
Check out this link and clarify all doubts about the ur recipe
http://food.sify.com/keyword_recipe_sear ...
Ingredients
1-1/2 pounds skinless boneless chicken breast halves, cut in 1 - to 1 1/2-inch pieces
1 8-ounce carton yoghurt
4 c. Tea. Lemon juice
1-1/2 c. Tea. freshly grated ginger
2 v. Tea. Paprika
1 teaspoon of tea. ground cumin
1 / 2 tsp. ground coriander
1 / 4 tsp. Salt
1 / 4 tsp. ground turmeric
1 / 8-1 / 4 c. Tea. Cayenne pepper
1 clove garlic, minced
Chutney
Cilantro (optional)
Arrival
1. Place chicken in a resealable plastic bag in a bowl. For the marinade in a medium bowl, yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper and garlic, pour over chicken. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
2. Preheat grill. Drain chicken. Place chicken on hot grill pan. (Or the chicken wire on skewers, leaving space between pieces of 1/4-inch. Place the skewers on the grill pan) to fry will be. Grill 4 inches from heat for 10 to 12 minutes or until done 170 ° F) (, rotate once waslfway through grilling.
3. Serve with hot sauce, if desired, cilantro. Is 8 to 10 servings snack.
Ingredients
1-1/2 pounds skinless boneless chicken breast halves, cut in 1 - to 1 1/2-inch pieces
1 8-ounce carton yoghurt
4 c. Tea. Lemon juice
1-1/2 c. Tea. freshly grated ginger
2 v. Tea. Paprika
1 teaspoon of tea. ground cumin
1 / 2 tsp. ground coriander
1 / 4 tsp. Salt
1 / 4 tsp. ground turmeric
1 / 8-1 / 4 c. Tea. Cayenne pepper
1 clove garlic, minced
Chutney
Cilantro (optional)
Arrival
1. Place chicken in a resealable plastic bag in a bowl. For the marinade in a medium bowl, yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper and garlic, pour over chicken. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
2. Preheat grill. Drain chicken. Place chicken on hot grill pan. (Or the chicken wire on skewers, leaving space between pieces of 1/4-inch. Place the skewers on the grill pan) to fry will be. Grill 4 inches from heat for 10 to 12 minutes or until done 170 ° F) (, rotate once waslfway through grilling.
3. Serve with hot sauce, if desired, cilantro. Is 8 to 10 servings snack.
Post a Comment