July 2020 - Amrita Banerjee

Cuisine: North Indian (Punjabi)
Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes

Ingredients:

Marinade

Chicken legs, without the skin- 4 pieces
Yogurt 10 tablespoons
Garlic paste ½ tablespoon
Ginger paste ½ tablespoon
Turmeric 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Lemon juice 1 teaspoon
Olive oil 1 teaspoon

For the masala (gravy)

Onion, sliced 2 medium
Tomatoes, chopped 3 medium
Garlic paste ½ tablespoon
Ginger paste ½ tablespoon
Turmeric 1 teaspoon
Red chillies, whole (deseeded) 2-3
Cinnamon stick 1 inch 1
Cardamoms 3-4
Cloves 3-4
Sunflower Oil 4 tablespoons
Water 2 cups

Method:

Chicken tandoori

Make gashes on the chicken legs and thighs.
Mix all the ingredients for the marinade and add the chicken pieces to it. Make sure the marinade is spread evenly on all the surfaces.
Keep it aside for a couple of hours or marinate it overnight.
Pre-heat the oven at 180 C for 5 minutes, when ready to cook the chicken.
Put the marinated chicken on an oven tray lined with foil and cover the tray with another sheet of foil.
Put it in the oven for 25 minutes.

Masala (gravy)

Heat 4 tablespoons of oil in a pan, add cinnamon, cardamoms and cinnamon and cook for 1 minute.
Saute’ the onion until golden brown. Add the garlic paste and cook for another minute.
In the meantime, grind the chopped tomatoes and red chillies to a smooth paste.
Add the paste and turmeric to the onion and cook until the oil starts to separate.
Add 2 cups of water and bring it to a boil. Add the tandoori chicken pieces in the gravy and reduce it to medium flame. Cook for 25 minutes.

12. Increase the flame and cook for another 5 minutes.

13. The special chicken dish ‘tandoori chicken masala’ is ready to be served with rice and some salad.

14. I personally feel that sautéed mushrooms with salt and pepper goes very well with this dish. You might feel that it is a weird combination but trust me, it goes really well when served on a bed of rice with tandoori chicken masala. You can also make some dal tadka (one of my recipes on the blog) for a complete main course.

15. Please try this recipe and leave a comment on my blog if you like it.

Chutney is a condiment, which forms an integral part of Indian cuisine. It is a perfect accompaniment with kebab, pakora, dosa, idli and also tastes delicious with flatbreads. Chutneys make me very nostalgic, it reminds me of my childhood! My mum makes different types of chutneys! When I was growing up, I remember my mum making them and storing them in the fridge. It was very exciting, as I loved them and used it as a dip for pretty much everything!

If you would like to know more about the history of chutney, you can follow the link below:

https://www.bing.com/search?q=chutney+wikipedia&qs=AS&pq=chutney+wiki&sc=5-12&cvid=44009E39868E46DE93D36FCCEBBEE907&FORM=QBRE&sp=1&ghc=1

Spicy green chutney:

Ingredients:

Coriander leaves 1 cup
Mint leaves ½ cup
Garlic cloves 4
Green chilli, chopped 1
Lemon juice 2 tablespoons
Salt to taste

Method:

Put all the ingredients in a grinder and grind it to a smooth paste. Serve it as a dip with anything you like!

Spicy red chutney:

Ingredients:

Tomatoes, chopped 2 medium
Garlic cloves 3-4
Red chillies, whole 2
Paprika ½ teaspoon
Creamed or dessicated coconut 4 teaspoons
Salt to taste
Oil 1 tablespoon

Method:

Heat oil in a non-stick pan and add garlic and red chillies.
Saute’ for 2 minutes and add 1 cup of chopped tomatoes to the pan and cook for 5 minutes. Add coconut, paprika, salt and mix it well.
Switch off the gas and let it cool down.
Grind the mix to a smooth paste.
Red spicy chutney is ready to be served with kebabs, fritters, dosa etc.

The chutneys can be stored in the fridge for 1 week or can be frozen for a month. You can thaw it in the fridge overnight or for a few hours at room temperature.

Tandoori Chicken Masala

Spicy red and green chutney

Archive for month: July, 2020