Tandoori Chicken


Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend’s potluck yesterday and it worked out! It’s surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

  • In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
  • Mix to form a paste type consistency
  • Add the chicken and marinade thoroughly
  • Cover and refrigerate for at least 4 hours (overnight is preferable)
  • After 4 hours, remove from fridge and preheat oven to 500F/350C
  • Place chicken on baking paper lined baking tray
  • To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  • Bake in oven for 15 minutes
  • After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
  • Remove. Garnish as desired.
  • BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!

Moong Dahl and Jeera Rice


Dahl:
Half cup of Yellow Dahl
/Half Cup Red Dahl
1/2 tbsp butter
1tbsp Olive oil
1 tsp Cumin Seeds

1 tsp Mustard Seeds

1 Whole diced Onion

2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger

1/2 can of diced plum tomatoes/1 diced fresh tomato

1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)

1/2 tsp Corriander Powder

1/2 tsp Chilly/Paprika Powder

Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds

1 tbsp of olive oil
Salt to taste

To make the Dahl:

  • Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  • For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
  • Add the fresh coriander.
  • VOILA! It’s done!

Now time for the Jeera Rice:

  • Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
  • Once they begin to sizzle, add 2 cups of water on high heat.
  • Once the water comes to boil add the rice.
  • When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
  • VOILA! Fragant Tasty Jeera Rice is Done!