Monday, 30 May 2011

PauPau Tandoori Chicken

This is the first time PauPau cook tandoori chicken, and PauPau personally feel the aroma of the tandoori chicken was so great. Traditional indian tandoori chicken is in red color as they add in the red food coloring. I have made some changes in PauPau Style Tandoori Chicken, instead of red food coloring, I have replaced it with yellow ginger powder.

10 skinless chicken for more healthy (Optional, you may use boneless chicken or sliced breast meat)
Himalaya salt (as per taste)
1 lemon juice
1 cup natural yogurt
200gm onion skinless, 200gm garlic skinless finely blended
2 teaspoon pepper powder
2 teaspoon yellow ginger powder
2 tablespoon oregano powder
2 tablespoon ginger powder
2 tablespoon mustard powder
1 pack tandoori powder
1 teaspoon cayenne pepper (I did not add this as some of my family members cannot take spicy food)

Remove the excess oil from the chicken. Then, wash it and placed the chicken in a dish.
Sprinkle some Himalaya salt and lemon juice on the chicken.
Mix well the yogurt, blended onion and garlic, pepper powder, yellow ginger powder and tandoori powder in a bowl.
Spread the yogurt mixture on the chicken thoroughly.
Cover the chicken and refrigerate for at least 1day. (But, normally I will seasoned it for 1 week, as the longer the better taste)
Lastly, oven the seasoned tandoori chicken at 220C for 40mins.

P/S: Oven for 40mins for juicy and tender tandoori chicken. Otherwise, oven for at least 1hour for a dry tandoori chicken.

This is the second time I cooked tandoori chicken (dry style). Oven it at higher heat 240C for 1hour. Of course, you could oven longer time depends on the chicken size too.
For me, I'm still prefer the juicy and tender tandoori chicken.

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