Tandoori chicken

Ingredients(spices)

1 tsp Mace Powder
1 tsp Ground Cinnamon
1 tsp freshly Ground Black Pepper
1 tsp Ground Cardamom
1 tsp Ground Fenugreek
1 tsp Ground Cloves
1 tsp Garlic Powder
1 tsp Ground Ginger
1 tsp Salt
1 tsp Garam Masala
1 tsp Chat Marsala
1 tsp Ground Mild Paprika
2 Tbsp Ground Coriander
1 Tbsp Ground Cumin
Half Tbsp Ground Red Chili Powder
Half tsp Ground Nutmeg
Half tsp Ground Turmeric
2 tsp Red Food Coloring

Ingredients:

2kg Chicken Thyies (skin removed)
Lime/Lemon Juice
2 Tbsp Sunflower Oil
6 Large Tbsp Yoghurt
2 sliced potatoes

Preparations(1):

Mix all Ingredients together and store in an airtight

container until ready to use

This Spice Mix can be kept for up to 6 months (or longer),

provided it is kept tightly sealed in an airtight container

Preparations(2)

Remove the skin from the Chicken Thighs, and cut slits into

the thickest part of the meat on both sides

In a small bowl, mix up the Juice of Half a Lemon/Lime with 1

Tablespoon of the Tandoori Marsala

Rub this mixture into the slits of the meat and set aside

while you prepare the Yoghurt Marinade
In a seperate bowl, mix up the rest of the spices, with the

Yoghurt and the Juice of the other half of the Lemon/Lime and

color
Add the Oil
Add the Chicken Thighs to the Yoghurt Marinade, make sure they

are well covered with the Marinade and marinate for 2 hours in

the fridge
Pre-heat the Oven to 225C/400F/Gas Mark 7

Make a bed of sliced potatoes in a large Oven Roasting Pan

(this prevents the Thighs from either burning on the bottom or

boiling in collected juices/water - besides the potatoes make

a very tasty accompaniment to the Tandoori Chicken.

Lay the marinaded Chicken thighs on top of the potato
Bake on the middle shelf of the oven for 25 - 30 Minutes
Heat the Griddle Pan/Grill Plate or BBQ and scorch the cooked

Chicken Thighs.
Now add a sprinkling of chat masala a light squeeze of

additional Lemon/Lime Juice to the thighs, just before serve.
Serve hot with the onion slices and a nice green chutney on the side.

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive . It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time. The smell of this curry is knoked the mind and palates of your neighbours. I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...

A PINCH OF HING

Search This Blog