Monday, 23 June 2014

Tandoori Chicken Polao

Chicken:500gm,preferably drumsticks & wings
Oil:1 tbsp
Ghee:1 tsp
Everest's Shahi garam masala:few pinches
Kashmiri red chili powder:1 tsp
Everest's Tandoori chicken masala:1.5 tsp
Roasted cumin powder:few pinches
Ginger-garlic paste:1/2 tsp
Salt to taste
Lemon juice:1/2 tsp
Curd:1 tbsp
Half cooked basmati rice:2 cups or little more
Dry roasted Cashew nuts & water soaked raisins:each 6-8 pieces
Kewra water:1 tsp

Marinate the cleaned chicken pieces with all spices and curd(except kewra water) and keep it refrigerated overnight or at least 1 hour.

Preheat your oven at 180 degree C & keep a oven proof tray with half cup of water under the grill tray so that the chickens' juice & spices will not dry up.

Roast the chicken pieces for 10 minutes & then turn the side & roast for 5 minutes.

Wait till the oven is cooled down.

Mix the rice,tandoori chicken pieces,dry fruits,kewra water with the spiced juice of the tray.

Check the seasoning.

Bake the rice for 5 minutes.

Serve hot.

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