Tandoori Chicken

     "Tandoori Chicken" - Being not a big fan of non veg dishes. I was keep on postponing to try my hands in this dish, at the same time i was thought this is a big cumbersome process. During my visit to friend's place, she decided to prepare this dish. I was helping her in marinating process, by thinking its going to take hell lot of time. But to my surprise, she just done her cleaning and marinating part within few minutes. Even cooking process took hardly 45 mins. From then on, i was eagerly waiting for my day to try it. Final THE DAY came and tried. Here comes....

ALL YOU NEED:

Chicken leg pieces	4 Nos.
Turmeric Powder	Pinch
Red Chilly Powder	1 1/4 sp.
Coriander Powder	2 spoon
Cumin Powder	1 spoon
Garam Masala	1 spoon
Red Food Color	Pinch
Hung Curd	1 cup
Salt	To Taste
Oil	1 tbsp

To Marinate:
     Clean and wash chicken leg pieces. Make a slit and let it sit down for a while. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, red food color(optional) and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Refrigerate it for 5 to 6 hours. Usually i allow it to sit for overnight and will prepare the next day.

To Prepare:
     Preheat over for 350 F. Meantime, take a grill plate, and place it over the oven tray covered with foil. Line up the marinated chicken (shaking off the excess masala) with some gap in-between. Just spray some oil on top of each pieces. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the oven and toss the pieces to the other side and spray or grease some oil. Close the over, again some-more 20 mins to cook. Once done finally, turn the settings to "Broil" mode. Let it be in for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Let it be in the heat for 10 mins.

     Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Note: You can mariante chicken just with storebought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders.

♬ Sangeetha♡Nambi ♬

Mooli Paratha

     I am a big lover of all stuffed paratha. But there is a very bad chemistry between me and stuffed paratha. Yes, my first and only try was "Aloo Paratha" which i tried very long long ago so long ago. It came out bit sticky with an improper shape but only convincing part: the taste was very good. After long gap, last week tried this paratha which came out very well but with the same improper shape. Here showcasing it for your views.

ALL YOU NEED:

Wheat Flour	1 cup
Turmeric Powder	Pinch
Chilly Powder	1 spoon
Radish	1 No.
Salt	To Taste
Oil	1/2 spoon

METHOD:
     Peel the radish skin and grate it. Squeeze water from radish completely and save it. Now take a wide bowl, add wheat flour, turmeric powder, chilly powder and salt. Mix well. Now add grated radish, mix it again. Once done, knead it by adding radish water. Knead well until it reach proper chapathi consistency. Pour a spoon of oil and knead again, just to avoid dryness. Make small balls and roll it using rolling pin. Heat tawa, place the rolled paratha, add a spoon of oil around the corners. Toss it on both sides until it gets cooked. All done, serve hot with some raitha.

♬ Sangeetha♡Nambi ♬