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| Tandoori Chicken with Potato Wedges |
Ingredients: 1.
Whole Chicken No. 3(800gm each)
2.
Kashmiri Chili Powder (Bright Red Color type)
3.
Garam Masala Powder 1 ½ Tsp
4.
Crushed whole pepper (fresh)1 Tsp
3.
Garlic Paste fresh 1 Tbs. full
4.
Ginger Paste fresh 1Tbs. full
5.
Yoghurt 1 Cup 250 gm
6.
Coconut Oil or Olive Oil 2 Tbs.
7.
Salt to taste
Preparation:
Cut the 3
Chicken into half to 6 pieces. Wash the Chicken and keep it in a strainer to
squeeze the water out. Then combine the ingredients in a working bowl from 2-7
to make the marinating mixture. Marinate the Chicken with the mixture from both
side and spread evenly in a baking tray. Keep it for 4-5 hours in the refrigerator.
Remove from the refrigerator and Bake it in a preheated Oven in the temperature
of 180 Celsius for 1hour. In between the cooking, should baste the chicken with
the sauce from the roasting tray itself and when the colour gets dark red check
with a skewer that the chicken is done or not. Serve with the Potato wedges and
Chapatti or Nan. Bon Appetite.
For Potato Wedges:
Ingredients: 1.
Potatoes No. 3 (big)
Spice Mixture
1.
Kashmiri Chilly Powder Tbsp. 1
2.
Crushed Whole Black Pepper Tsp. ½
3.
Madras Curry Powder Tsp. 1
4.
Crushed Cumin seeds Tsp.
1
Remove the skin
of the potatoes and cut into wedges. Blanch the potatoes in salted boiling
water for few minutes. Remove from the water and put in a strainer till the
water goes out and become dry. When it is still hot sprinkle with the spices
mixture and bake it in a moderate hot oven for 30 minutes or when it becomes golden brown colour. Remove form oven and serve with Tandoori Chicken.
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