Berlin, Germany (Gastrosofie). How is traditional Tandoori Chicken made? The Master himself gives us an insight into his Tandoori Chicken recipe, which he wrote in English.
Serving size
8 Serving
Tandoori Chicken
Quantity Measure Ingredients Preparation method
- 1,00 Kg chicken cut into 8 pieces
- 0,25 kg sour cream
- 0,05 kg Red chilli peppers
- 0,25 kg Ginger peeled and chopped
- 0,25 kg of chopped garlic
- 0,05 kg Garam Masala
- 0,10 kg All red cold dry
- 0,05 kg tandoori spice powder
- 0,015 kg salt
- 0,020 kg Black salt
- 0,5 ml lemon juice
Method of preparation
- Boil the red chili with water just enough to soak when soft mixture in paste.
- Prepare ginger garlic paste by mixing in the blender with a little water.
- Allow the whole chicken to make incisions into the chicken without skin.
- Prepare the marinade with sour cream, ginger garlic paste, red chili paste, garam masala, lemon juice, salt, black salt, tandoori spice powder.
- Marinade the chicken for min 24 hours to 36 hours.
- Preheat the oven and fry the chicken at a high temperature of 380 degrees f or 190 degrees c for 20-25 min.
- Let the chicken rest for a while.
- Pull the meat from the bone and just crush it for butterfly.
- Leave it on the side.
- Or cut into pieces to serve hot as a Tandoori chicken.
Makhani Sauce
Quantity measuring ingredients preparation method
- 1,00 kg Tomatoes Completely torn
- 0,250 kg cashew nut
- 0,25 kg Ginger peeled coarsely cut
- 0,25 kg garlic whole
- 0,01 kg Kasturi Methi (dry fenugreek leaves) (main ingredient)
- 0,005 kg Star anise
- 0,005 kg cinnamon sticks
- 0,005 kg bay leaf
- 0,01 kg cloves
- 0,01 kg whole cardamom
- 0,05 kg Dry red chilli
- 0,5 kg butter
- 0,1 kg sugar
- 0,25 kg oil
- 0,25 lt cream
- 0,25 kg coriander
Method of preparation:
- Boil the tomatoes and remove the skin and make a puree aside or u may choose to buy tomato puree.
- Boil the dry red chili and make a paste.
- Quarter the onions, ginger peeled and coarsely sliced, garlic whole, put everything in a saucepan and cook together with whole spices and cashew nuts.
- When the onions, cashew nuts are very soft pull out of the flame and mix in a fine paste.
- Keep the paste on the side.
- In a saucepan or pan heat the oil 150 ml and butter 150 ml mix, if hot temper the oil with whole cardamom, cloves, cinnamon stick, star anise add the onion paste followed by red chili paste.
- Be very careful when adding the paste, as it will squirt during cooking. Cover the pot, stir it regularly, boil the paste until it stops splashing or the water content has evaporated and thickened. Add the tomato paste and cook until you get thick.
- Once thickened, add the pulled Tandoori chicken, mix well and cook for 10 minutes, add butter cubes and cream to obtain the desired consistency.
- Lightly roast the dried fenugreek leaves in a separate frying pan, pull them on the flame and rub the leaves into a powder.
- Add these to the butter chicken along with chop coriander and stir.
- Serve hot, garnish with cream and coriander.
Naan Bread
Quantity measuring ingredients preparation method
- 1 kg Flour
- 50 ml Oil
- 150 ml to 200 ml Water
- 150 ml Yogurt
- 15 gms Salt
- 2 Eggs (optional)
Method:
- Sift the flour.
- Add oil, water, salt, yogurt, eggs.
- Shape in a soft dough, please do not add all the water first half to initiate the dough and then as needed.
- The dough is good.
- Let the dough rest for 30 minutes. Lid with damp cloth.
- Cut the dough into smaller portions and roll it into balls as with rolls.
- Roll it with a noodle wood or by hand as u r comfortable and bake on high heat.
- It takes about 2 minutes to cook the bread, sprinkle with butter or garlic butter and serve hot cut into 2 pieces.
- Please do not bake in advance, as it will be rubber.
- You could also use whole grain flour for a healthy option.
Bon appetit with tandoori chicken from Bhairav Panchal.
Annotation:
See also the post Executive creates excellence – Bhairav Panchal from the land of the Maharajas from Dr. Peer Schmidt-Walther.
