Punjabi food is full of their own authentic flavor and healthy. The practice of cooking in tandoors or community ovens dominates in rustic pockets even these days. The Punjabi culinary art is characterized by an abundance of foodstuffs in the variety of paneer, malai, and dahi. Dals have a range of specialty of this cuisine, made from whole pulses such as Bengal gram, green gram and black gram. Normally cooked on slow flames, frequently simmered for a long time till they become creamy and then add flavor with spices and cover with malai to make yummy and delicious finishing. The food is really tasty.
The most exceptional function about cooking in a tandoor is the smoky flavor that the food becomes tasty. Besides, it is a good technique of cooking as a small amount of fat is needed and the food usually cooked in its own juices by holding its usual flavors. From one side it is easy to digest; on the other side, it is very hygienic also. Lastly, we can say that tandoori cooking in Indian cuisine first got worldwide reorganization.
Dear viewers, today we will give an exceptional, yummy and delicious Punjabi cookings of a tandoori chicken recipe. The preparation and the cooking time for tandoori chicken recipe are needed in between 41-50 minutes and 26-30 minutes. You can serve for 4 people that are given the quantities in this recipe. The cooking level of this recipe is moderate and, its taste is spicy.
Ingredients and Quantity
Preparation and Cooking Method for Tandoori Chicken Recipe:
Lightly make an incision the chicken legs, breast, and thighs by applying a sharp knife.
Mix 1 tbsp lemon juice, 1 tsp Kashmiri red chili powder, and salt over the chicken and keep aside for 30 minutes.
To marinade, hang over yogurt by using a piece of muslin for 15 to 20 minutes.
Take yogurt into a bowl. Throw the leftover Kashmiri red chili powder, ginger paste, garam masala powder (hot spice powder), garlic paste, leftover lemon juice, 2 tablespoons olive oil and salt.
Marinate the chicken pieces in the mixture and keep in a refrigerator for 3 to 4 hours.
Set the chicken pieces onto skewers and cook in a clay or tandoor oven that should be moderately hot and preheated at 400°F/200°C/Gas Mark 6 for 10 to 12 minutes, or until cooked.
Baste the chicken occasionally using small amount oil. Remove them carefully.
Serve hot with lemon wedges and onion rings.