Ingredjenti
- Chicken (breasts or thighs), cleaned and skinless1 kilogram
Jogurt2 cups
Garam Masala1 tablespoon
Koriandru mħallat2 teaspoons
Peprina Aħmar Mħallta2 teaspoons
Ġuħ ta' lewż1 piece- Crushed Garlic Cloves4 cloves
- Fresh Ginger, grated2 teaspoons
- Red Food Coloring0
- Salt to taste0
Kardamomu mħallat2 tablespoons- Cinnamon Stick (3 inches), broken1 stick
Semen ta' kummin2 tablespoons- Clove Bud1 teaspoon
Bżar iswed2 teaspoons- Nutmeg, grated1 teaspoon
Semijiet tal-koriandru2 tablespoons
Passi
- 1
Make deep cuts on the surface of the chicken pieces with a knife, then place them in a deep dish and set aside.
5 minutiGħodda meħtieġa:
Sikkina - 2
To prepare the garam masala, mix all the ingredients and toast them in a frying pan for 10 minutes, then grind them in a coffee grinder if available until they become powder.
10 minutiGħodda meħtieġa:
Pan🍳Coffee/Spice Grinder - 3
To prepare the tandoori marinade, mix the ingredients in a small bowl until the marinade is smooth. Add salt to taste.
5 minutiGħodda meħtieġa:🍳Bowl - 4
Pour the marinade over the chicken, ensuring all pieces are covered, then refrigerate for at least two hours (the longer, the better).
120 minuti - 5
Transfer the chicken pieces to a baking tray and place them in the oven, turning them occasionally and basting with the remaining marinade. Bake in the oven for 20 minutes or until the chicken is thoroughly cooked on both sides.
20 minutiGħodda meħtieġa:
Forn - 6
Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.
5 minuti
Fatti tan-Nutrizzjoni
Jogurtgħal kull 100gGaram Masalagħal kull 100gKoriandru mħallatgħal kull 100gPeprina Aħmar Mħalltagħal kull 100gĠuħ ta' lewżgħal kull 100gKardamomu mħallatgħal kull 100gSemen ta' kummingħal kull 100gBżar iswedgħal kull 100gSemijiet tal-koriandrugħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.