This is my version of tandoori chicken without oil.
I used Chicken Breast and drun sticks. Cut slits into the chicken pieces lengthwise. Rub salt and lime into the pieces and keep aside for at least 15 minutes.
Meanwhile grind the onion, ginger, garlic and chilly into a thick paste. Add to this red chilly powder, coriander powder, garam masala, jeera powder and yogurt.
Rub this mixture into the chicken. Cover with cling film and marinate for a few hours (or overnigh) in the fridge.
Preheat the oven. Pick out the chicken (retain the leftover paste to use during baking)and place in a foil covered baking pan and bake for 15 minutes. Brush the chicken with leftover paste from time to time. Brush with oil if required (I do not bother at all).
Broil for 10 minutes turing sides after 5 minutes.
The chicken can be served with onion slices and lemon.
Prologue
One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do.
I claim to be no expert at either travelling or cooking or the random things I write about...
But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days...
What Blog its more of a 'Brag'!!
My Thank You Speech..........
I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn.
My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand.
My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.
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2 comments:
Well written article.
Thanks Valencia
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