Chicken Tandoori is a spicy and famous Indian dish that is found in almost all Indian buffet and restaurants. But there is an easy way of making this spicy chicken drumsticks at home. My husband taught me to make this and it’s his favorite too! Chicken Tandoori BBQ mix is easily available in all Indian grocery stores and in Amazon.
Chicken drumsticks – 5(1lb)
Chicken Tandoori BBQ mix – 5 tbspn
Oil – 3 to 4 tbspn
Yogurt – 4 tbspn
Salt – If needed (already added in Chicken Tandoori BBQ mix)
Red Chili powder – If needed for extra spicy (already added in Chicken Tandoori BBQ mix)
Preheat the oven to 425 degrees.
Wash the drumsticks in cold running water and peel off the skin.
Mix the ingredients for the tandoori in a separate bowl ( mix, oil, yogurt)
Add the drumsticks and mix well so the batter is evenly distributed over the chicken.
Refrigerate the marinated chicken drumsticks for about an hour. (Marinating long time helps the chicken absorb the mix well)
Bake in the preheated oven for 40 minutes. Turn the chicken over, and bake for another 20 minutes.
Serve hot with rice or green salad…!
Chicken Breast – 2
Spinach – 1 bowl
Corn – 1
Cheddar Cheese – 1 cup ( Shredded)
Oil – 2 teaspoons
Turmeric – 1/2 teaspoon
Chili powder – 1 teaspoon
Marinate the chicken breasts in turmeric powder, chili powder, salt and basil leaves for half an hour.
In a pan, heat oil, add the spinach and corn. Add turmeric powder, chili powder and salt and saute till almost cooked.
Slit open the chicken breast and stuff with spinach-corn mixture and shredded cheddar cheese.
Sprinkle bread crumbs over the chicken breasts.
Grease the tray with butter and place the chicken breast. Cook for 30 minutes or until chicken turns golden brown.
Serve hot with Cesar salad..!!
Mushroom – 4
Green Peas – 50 gms
Potato – 1 (Medium sized)
Egg – 1
Ginger garlic paste – 1 tablespoon
Turmeric powder – 1 teaspoon
Chilli powder – 1 tablespoon
Cook the mushroom, green peas and potatoes in the microwave for 5 minutes.
Cut the chicken into fine pieces.
In a bowl mix the boiled vegetables, chicken, ginger garlic paste, egg, rice flour, salt, turmeric powder, chilli powder, chopped mint and cilantro leaves and blend well into a thick mixture. (Add rice flour if needed)
Heat oil in a pan and make flat disc shaped servings of the above mix, dip in bread crumbs on all sides and fry in the oil till golden brown.
Serve hot with ketchup or ranch..!!
Oil – 6 tbsp Ginger – 1 inch cube
Garlic – 4 pieces
Onion – 3(Small sized)
Pepper – 1 tsp
Cumin seeds – 1/2 tsp
Chili powder – 2 tsp
Turmeric Powder – 1/2 tsp
Yogurt – 5 tsp
Salt – to taste
Garam Masala – 2 tspn
Marinate the chicken along with chili powder, turmeric powder, salt and yogurt for half an hour.
Grind the ginger, garlic, cumin seeds and pepper into a fine paste.
Pour oil in frying pan. Saute the onions along with the ground paste paste till they are golden brown.
Add the marinated chicken pieces. Add garam masala and keep frying till the ingredients blend together.
Simmer for half an hour till the chicken is cooked thoroughly. Add oil meanwhile, if necessary.
Serve hot with chopped coriander leaves..!!
Chicken – Chopped into medium pieces – 1 Kg
Onion – 1(chopped)
Jeera – 1 tsp
Turmeric – 2 tsp
Coconut Grated – 1/2
Cinnamon – 3
Cardamom – 2
Cloves – 5
Ginger Garlic paste – 1 tsp
Basmati Rice – 1/2 kg
Butter – 2 spoons
Salt to the taste
Green chillies – 2
Water – 4 cups
Powder cinnamon, cardamom and cloves and keep it aside.
Now blend the grated coconut and cashew by adding water and keep it aside.
Place the pan or cooker on the stove and add butter. When it melts, add the powdered spices into it and stir well and add sliced onions and ginger garlic paste and stir well till the fresh smell of giner garlic wears off.
Meanwhile keep the chicken pieces in a seperate bowl by adding turmeric and jeera and mix it well and allow it to settle for few minutes.
Now add the settled chicken mixed with turmeric and jeera to the fried onions and add sliced green chillies and mix everything well now add a cup of water and bring it to a boil. Now add Basmati rice and three cups of water and add some turmeric powder and salt and close the lid and allow the rice to cook. (If you are cooking in a fryiong pan or cooker allow the whistle to five or six whistles.)
Garnish with fresh coriander leaves and serve hot with Raita and Egg Delite…!
Basmati Rice(Long Grain White) – 2 cups
Boneless chicken – 350gm
Beans – 100gm
Carrot – 100gm
Capsicum – 150gm
Egg – 2
Water – 4 cups
Boil the Basmati rice with 4 cups of water. Boil the boneless chicken separately with salt.
Scramble the eggs on low flame separately in a pan with required salt and pepper.
Heat oil in a pan and saute all the diced vegetables with salt and pepper. Add soy sauce generously(6-7 tsp) and saute still. Saute until the vegetables reach a crunchy state.
Now mix the scrambled eggs, cooked and minced chicken pieces. Add the rice and mix well.
Sprinkle fresh ground pepper and serve hot..!!