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Before you jump to Tandoori Chicken recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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Using your best judgment is just another one of many ways that you are able to make healthy decisions from a dinner menu. This can be best achieved by analyzing meal pictures on a single menu. It’s also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, then make sure you ask for a reduced amount.
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Even when after taking the above mentioned approaches, you’re unable to find satisfying healthy meals on your own lunch menu, you may want to order a healthy side dish or drink. Water is an excellent alternative, especially when compared to soda. Salads make great side dishes, especially the ones that are eaten with no salad dressing or dressing salad dressingtable. Of course, you might want to take additional measures to ensure you opt for a healthy meal, but should you decide to forgo low calories for taste, then require additional actions to make certain you get some nutrition.
We hope you got benefit from reading it, now let’s go back to tandoori chicken recipe. To cook tandoori chicken you need 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Tandoori Chicken:
- Provide 2 Chicken Legs
- You need 1 Tbsp ginger garlic paste
- Provide 5 Tbsp mustard oil
- Prepare 2 Tbsp Kashmiri red chilli powder
- Provide 1/2 Tbsp black pepper powder
- You need 1/2 tsp stone flower crushed
- Get 1/2 cup hung curd
- Use To taste Salt
Steps to make Tandoori Chicken:
- Make insertions on the chicken legs as it takes more time to cook. The first marination is ginger garlic paste, salt and refrigerate for at least 2 hours
- For the second marination marinate with Kashmiri red chilli powder, black pepper powder, mustard oil, salt, stone flower, hung curd, salt and refrigerate for 12 hours at least
- In a nonstick pan heat oil and fry the chicken legs for 2 mins each side.
- Plate with lime edges and enjoy on it's own or with Naan
Combine the yoghurt and tandoori paste in a bowl. Drizzle the base of a deep baking pan with oil. Add the chicken and season with salt. The heat will seal in juice inside the chicken. To avoid dryness on the skin and the surface of the chicken, baste with oil half way and turn the chicken over while baking.
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