Tandoori Chicken Better Than Restaurants

Suhail Al-Ahmadآشپز

مواد تشکیل دهنده

• 1 kilogram of chicken (breasts or thighs), cleaned and skinless
  1 kilogram
• 2 cups of yogurt
  2 cup
• 1 tablespoon of garam masala
  1 tablespoon
• 2 teaspoons of ground coriander
  2 teaspoon
• 2 teaspoons of ground red chili pepper
  2 teaspoon
• 1 lemon juice
  1 juice
• 4 cloves of crushed garlic
  4 clove
• 2 teaspoons of fresh grated ginger
  2 teaspoon
• Red food coloring
  0
• Salt to taste
  0
• 2 tablespoons of ground cardamom
  2 tablespoon
• 1 stick of cinnamon (3 inches), broken
  1 stick
• 2 tablespoons of cumin seeds
  2 tablespoon
• 1 teaspoon of clove buds
  1 teaspoon
• 2 teaspoons of black pepper
  2 teaspoon
• 1 teaspoon of grated nutmeg
  1 teaspoon
• 2 tablespoons of coriander seeds
  2 tablespoon

مراحل

1. 1

   Make deep cuts on the surface of the chicken pieces with a knife, then place them in a deep dish and set aside.

   ابزارهای مورد نیاز:

   چاقو

   5 دقیقه
2. 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.

   ابزارهای مورد نیاز:

   تابه

   🍳

   Coffee/Spice Grinder

   10 دقیقه
3. 3

   To prepare the tandoori marinade, mix its ingredients in a small bowl until the marinade is smooth. Add salt to taste.

   ابزارهای مورد نیاز:

   🍳

   Bowl

   5 دقیقه
4. 4

   Pour the marinade over the chicken, ensuring all pieces are covered, then refrigerate for at least two hours (the longer, the better).

   120 دقیقه
5. 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 well cooked on both sides.

   ابزارهای مورد نیاز:

   فر

   20 دقیقه
6. 6

   Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.

   5 دقیقه

حقایق تغذیه

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

ویژگی‌ها و برچسب‌های رژیمی