Wednesday, December 03, 2008

Finally...I'm back on the blog!


Pweh! finally im back after disappeared for many months...I should say a year. My apologies to everyone out there in Blog-land.....I have been missing in action ;). Been so busy with my new life as a new mom, been busy moving out to other place and visiting my family back home in indonesia.

Many thanks to those who have been visiting my blog but found nothing.
So now, im back and here is my first post in 2008 Tandoori chicken. Tandoori chicken is one of the most popular dishes in Pakistan. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. but nowadays you can cook in the normal oven.

chick tandoori


Tandoori chicken

Ingredients:

2 1/4 lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil



Directions:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.

15 comments:

  1. So good to have you back!!!

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  2. Glad to have you back :)

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  3. icook4fun & tigerfish: thanks for ur warmth welcome

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  4. welcome back! I am also promoted, a not-so-new mom. :D

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  5. Welcome back! Your tandoori chicken looks delicious!

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  6. Lydia, thanks and wow congrats for u too.

    Ching, thanks too n yea its so delicios as it seen hehehe...

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  7. Hi Isha,
    Welcome back, how is your baby?, yummy tandori chicken :)

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  8. Alhamdulillah...akhirnya kembali lagi ke dapur...kirain dah lupa dan asyik bermain dan juga mengurus si kecil. semangat ya bu..

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  9. everything4sweet, my lil girl she's doing okay. thanks 4asking. and hope wil b the same to u too:)

    anisa, ya mba setelah lama bersemedi akhirnya bisa posting lagi hehehe...

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  10. chicken tandori emang enyak.. pedes pedes beraroma khas :)

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  11. yind indeed hehehe...

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  12. asiikkkkkkkkkkkk.... akhirnya dapur ngebul lagi :))

    tandori emang enak... aku juga doyan ;)

    btw, itu roti yg ada diresep gulai cancang adalah roti Arab, dan gue pastinya beli :D

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  13. Asiiikkk,...aku blon pernah nyobain niy ayam tandoori. Gimana babynya dah bisa apa aja Isha?

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  14. Waahhhh asik udah kembali ngeblog :) welcome back yah Aish :) , tandorinya menggoda pengen nyobain ah...

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  15. I love tandoori chicken and it looks super delcioius. It is a real famous dish from N.Indian especially punjab is famous for this tandoori dish.

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