51 mouth-watering “Home-Style” ways to cooking chicken in a JIFFY as only Indians Can
From Prasenjeet Kumar, the #1 best-selling author of the “Cooking In A Jiffy” series of cookbooks, comes the absolutely Ultimate Guide to Cooking Chicken with such exotic spices and taste that you will be left asking for more.
You will learn to cook chicken with yoghurt and coconut milk, mustard and turmeric, curry leaves and garam masala (literally hot spices) and so on.
So forget your somewhat similar tasting chicken nuggets, wings, wraps, and sandwiches. Also say bye to the boring boiled and broiled and baked ways to make chicken and egg dishes and let this new book open your eyes to the wonderful possibilities of cooking chicken the way northern, southern, eastern and western Indians do.
There are 7 starter (or snack) dishes, 8 dry recipes, 15 chicken curries, 5 recipes for cooking chicken with rice, and 8 ways to cook eggs THE INDIAN WAY. For the spice-challenged or nostalgia ridden folks, there are 8 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that!
And the bottom line is that you master these and you can handle any Indian non-vegetarian dish, the author promises.
So if you were till now wondering how to incorporate this superb, low-calorie, high quality protein rich white meat in your daily diet in the tastiest manner possible, just grab this book with both your hands.
Genre: COOKING / Regional & Ethnic / Indian & South AsianAmazon Top #100 Best Seller in Indian Cooking
“Traditional Tandoori" Chicken
Ingredients
Whole Chicken -1 but cut into 8 pieces (or choose your favourite pieces)
Note: If frozen, please thaw the chicken first.
Yoghurt unsweetened-200 grams (7oz) (1 cup) Indian set curd is preferred.
Ginger-2 inches chopped finely
Garlic-6 cloves chopped finely
Tomato sauce/ketchup-2 tablespoon
Garam Masala-1/2 teaspoon
Tip: If you can't get ready-made garam masala mixture from a nearby Indian store, you can make yours by using 1 black cardamom, 3 green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for this dish.
Kashmiri Red chilli powder (not the hot variety)-1/4 teaspoon
Green Chillies-2 (deseeded and chopped, just for the flavour)
Coriander (Dhania) leaves- a bunch chopped
Salt- 1 teaspoon or to taste
Juice of Lemon-1
Ghee (clarified butter) or butter (or any cooking oil)-1 tablespoon
Method
In a bowl, beat together all the ingredients and marinate the chicken in this mixture.
Set aside for 4 hours or in the fridge overnight.
Heat the grill and place the chicken pieces on it along with some marinade.
Gently turn over every five minutes till the chicken pieces are cooked to your liking.
Serve with fresh onions and slices of lemon.
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Portuguese
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Already translated.
Translated by Luis Eduardo Machado
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