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Wednesday, June 4, 2008

Tandoori Chicken


Chicken Breasts - 1 lb
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tbsp
Paparika - 1/2 tsp
Pepper - 1/2 tsp crushed
Cumin Powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Coriander Powder - 1/2 tbsp
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Garlic Salt - 1/2 tsp
Curd - 1 cup
Salt to taste
Sambar Powder - 1 tbsp
Red Food Color - a pinch (optional)
Cumin Seeds - 1/2 tbsp
Onion - 1 small
Cilantro - few stalks
Oil - 4-5 tbsp


1. Wash the chicken and cut them into desired sizes.
2. Mix all the ingredients until Food Color and marinate for 30 mins.
3. In a skillet heat Oil and add Cumin Seeds, once it splutters add the marinated Chicken.
4. Cover the pan and cook for 10-15 mins until the Chicken is soft by tossing it occassionally.
5. Before the dish turns dry add in the chopped onion and mix thoroughly.
6. Garnish with Cilantro and serve hot.

Serve with: Bread

Adding Sambar Powder was Namo's idea and it did work out well... I liked the dish and it tasted good. I dint have any Food color so the color may not be upto how Tandoori Chicken looks...


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