Tandoori Masala

Tandoori Masala

Basic recipe for 500 g chicken (no added food color)

Ingredients

1 tablespoon lemon juice

1 tablespoon thick curd / yogurt (without water / hung curd)

1 tablespoon fresh cream

1 tablespoon thick ginger – garlic paste

1 ¼ teaspoon Kashmiri red chilli powder

¼ teaspoon turmeric powder

½ teaspoon cumin powder (jeera powder)

1/2 teaspoon salt (or to taste)

1 teaspoon oil (to grease baking tray)

Extra 1 teaspoon oil (for chicken)

Mix all the marinade ingredients in a wide bowl. Make a smooth paste. Do not add extra water, left over ginger – garlic paste, curd, lemon juice ….. Marinade (masala) should be thick in consistency).

Method

Wash chicken pieces and drain out water completely. Wipe each piece with a kitchen towel. Apply chicken pieces with marinade ingredients evenly. Cover and keep aside for 4 hours. You can use this marinade for normal tandoori preparation / grill / baked chicken with tandoori masala recipes / butter chicken masala..

For baking:

Preheat oven (OTG) at 200 * C or 400 *F.

Grease baking dish with 1 teaspoon oil. Arrange marinated chicken pieces and bake for 20 - 25 minutes or until golden color on top. Remove from the oven and turn the other side. Sprinkle 1 teaspoon oil on top of chicken pieces and bake again for 15 minutes or until golden color. Keep aside to cool for 15 minutes and shred chicken pieces or cut into cubes (for butter chicken masala / chicken tikka masala).

Baked Paneer Tikka

Baked Paneer Tikka

Serves: 2 - 3

You will need

200 g paneer
1 tablespoon cashew nut paste
1 tablespoon grated cheese
1 tablespoon fresh cream
1 tablespoon ginger - garlic paste
1 teaspoon pepper powder
1 teaspoon salt ( or to taste )
1 teaspoon ( to grease baking tray )

Method

Mix all the marinade ingredients together ( cashew nut paste, grated cheese, fresh cream , ginger - garlic paste, pepper powder and salt ).

Dice the paneer and marinate with the above mentioned ingredients. Keep aside for half an hour.

Preheat oven ( OTG ) at 200 * C.

In a greased baking tray, arrange marinated paneer pieces and bake till golden color on both the sides ( adjust oven temperature from 190 to 210 * C, approximate baking time 12 - 15 minutes for each side ). Serve hot with mint chutney and fresh salad.

Naan ... Butter Naan

Naan ... Butter Naan

Recipe from Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

A popular leavened Indian bread.

Preparation Time : 1 hour
Cooking Time : 20 minutes
Makes: 8
Servings : 4

Ingredients

Refined flour (maida) - 4 cups ( 400 g )

Baking powder - 1 teaspoon

Soda bicarbonate - 1/2 teaspoon

Salt - 1 teaspoon

Sugar - 2 teaspoons

Egg - 1

Milk - 1 cup

Yogurt - 2 tablespoons

Oil - 2 tablespoons

Onion seeds (kalonji) - 2 teaspoons ( optional )

Butter - 2 teaspoons

Method

Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water.

Knead well into a medium soft dough.

Apply a little oil and keep it under wet cloth for one hour.

Make eight equal sized balls.

Apply a little oil and put onion seeds ( optional ) on top. Press sides first and then centre of the dough ball. Give a round flat shape.

Pick in hand and pat to give it a round shape of about six inches diameter. Stretch it from one side to give a triangular shape. Put it on a cloth pad and put it on a preheated tandoor wall or cook in a preheated oven at 200ºC.

Remove using skewers / tongs when it is crisp and lightly browned on both sides ( 3 - 4 minutes for each side ). Serve hot topped with butter.

Photos of Tandoori chicken, Tandoori Roti, Plain Naan & Butter Naan

Tandoori Chicken , Butter Naan , Green chutney and onion rings


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