GRILLED CHICKEN | BARBEQUE CHICKEN | CHICKEN TANDOORI | TASTY FOODS | 4K | तंदूरी चिकन
- 6 years ago
"GRILLED CHICKEN | BARBEQUE CHICKEN | CHICKEN TANDOORI"
INGREDIENTS:
MEAT:------------
8 big pieces - CHICKEN
[bones in & skin out]
PRODUCE:-------------
2tbsp – GARLIC
[fresh]
2tbsp – GINGER
[fresh]
1 stem - CORIANDER/CILANTRO
[fresh]
[for garnish]
1 – ONION
[cut into rings]
1 – CUCUMBER
[chopped or sliced]
CONDIMENTS:----------
2 – LEMONS
[1 for lemon juice & another cut into pieces)
[freshly squeezed]
DAIRY:----------
3 0z - CURD/GREEK YOGURT
[no flavour]
[solid; no water]
HERBS & SPICES:----------
2 tsp - CORIANDER
[powder]
1 tsp - BLACK PEPPER
[powder]
1tbsp - CHILLI FLAKES/PAPRIKA
1 ½ tsp - GROUND SPICES/GARAM MASALA
[powder]
¾ tsp - TURMERIC
[powder]
2 tsp - INDIAN RED PEPPER
[powder]
1 tbsp - CUMIN
[powder]
2 ½ tsp - SALT
OIL & VINEGARS:--------
11 tsp - MUSTARD OIL
FOR MARINADE :
[In a bowl]
Curd, coriander powder, cumin powder, ground spices, turmeric, salt, ginger, garlic, oil, lemon juice, pepper, paprika.
Whisk all ingredient together till it appears as a smooth paste.
TO CUT SLITS INTO CHICKEN PIECES:
Use a sharp knife to cut slits into the chicken pieces.
(this will allow the marinade to really get into the chicken)
3 slits, per drumsticks (both sides)
4 to 5 per thigh will do the trick.
MARINATE TIME: 12 HOURS.
THE OPTIMAL TEMPERATURE FOR CHICKEN IS 165 DEGREE F.
GRILL TIME: 45 MINS
[20-22 MINS BOTH SIDES; DON’T FORG’T TO FLIP]
INGREDIENTS:
MEAT:------------
8 big pieces - CHICKEN
[bones in & skin out]
PRODUCE:-------------
2tbsp – GARLIC
[fresh]
2tbsp – GINGER
[fresh]
1 stem - CORIANDER/CILANTRO
[fresh]
[for garnish]
1 – ONION
[cut into rings]
1 – CUCUMBER
[chopped or sliced]
CONDIMENTS:----------
2 – LEMONS
[1 for lemon juice & another cut into pieces)
[freshly squeezed]
DAIRY:----------
3 0z - CURD/GREEK YOGURT
[no flavour]
[solid; no water]
HERBS & SPICES:----------
2 tsp - CORIANDER
[powder]
1 tsp - BLACK PEPPER
[powder]
1tbsp - CHILLI FLAKES/PAPRIKA
1 ½ tsp - GROUND SPICES/GARAM MASALA
[powder]
¾ tsp - TURMERIC
[powder]
2 tsp - INDIAN RED PEPPER
[powder]
1 tbsp - CUMIN
[powder]
2 ½ tsp - SALT
OIL & VINEGARS:--------
11 tsp - MUSTARD OIL
FOR MARINADE :
[In a bowl]
Curd, coriander powder, cumin powder, ground spices, turmeric, salt, ginger, garlic, oil, lemon juice, pepper, paprika.
Whisk all ingredient together till it appears as a smooth paste.
TO CUT SLITS INTO CHICKEN PIECES:
Use a sharp knife to cut slits into the chicken pieces.
(this will allow the marinade to really get into the chicken)
3 slits, per drumsticks (both sides)
4 to 5 per thigh will do the trick.
MARINATE TIME: 12 HOURS.
THE OPTIMAL TEMPERATURE FOR CHICKEN IS 165 DEGREE F.
GRILL TIME: 45 MINS
[20-22 MINS BOTH SIDES; DON’T FORG’T TO FLIP]