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Pui Tandoori

Pui Tandoori


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My favorite Indian food. Excellence served with naan bread. All ingredients used are in powder form.

  • a simple yogurt, put up all the legs have yogurt everywhere
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon and cloves
  • 1/2 teaspoon: ginger, garlic, cayenne or paprika
  • 1 teaspoon: turmeric (turmeric), coriander, cumin (cumin)
  • 2 tablespoons oil
  • 1.5 kg chicken legs
  • Optional:
  • 6 tablespoons lime juice
  • hot peppers, fresh

Servings: 6

Preparation time: less than 90 minutes

HOW TO PREPARE Tandoori Chicken RECIPE:

Mix all the ingredients, except the chicken.

Grow the chicken legs and add the spice mixture. Leave to marinate for at least 8 hours. I usually leave 24 hours.

Bake in the oven in a pan in which a little oil has been put.


Pui Tandoori

Traditionally, in northern India and Pakistan, this recipe is cooked in a charcoal earth oven called a "tandoor" from Afghanistan, where it was brought by the Mongols. Alternatively, to cook the recipe at home, heat the oven grill to maximum, then lower the temperature to moderate.


Kitchen: indiana
Difficulty: Easy
Amount: 4 servings
time: 3 hours 45 minutes
Category: main course / bird

ingredients:
4-6 upper legs of chicken (700-900 g in total), cleaned of skin
250 g yogurt
2 cm fresh ginger root, finely chopped and then ground
3 cloves of garlic, grind
2 teaspoons hot paprika
2 teaspoons cumin seeds, ground
2 teaspoons coriander seeds, ground
1 teaspoon salt
1/2 teaspoon red dye
palm (or sunflower) oil for sprinkling meat
Basmati rice boiled for serving
lettuce leaves for serving
onion rings, for garnish
a few cherry tomatoes for garnish
lemon slices for garnish

Instructions:
Wash your thighs well, drain and wipe with paper towels.
Make 2-3 cuts, with a sharp knife, on each piece of chicken, transversely on the bone. The cuts should be about 1 cm deep.

Put the yogurt in a bowl. Add ginger, garlic, paprika, ground cumin, ground coriander, salt and red dye and mix well. The mixture must have a perfectly uniform, red color.

Grease the chicken legs with the yogurt mixture, stuffing it as well as possible in the cuts. Then place the thighs on a deep plate, or in a large bowl, pour the rest of the marinade over them and mix well. The meat must be covered by the marinade as evenly as possible. Cover the plate and leave the chicken to marinate for 3 hours in the refrigerator. 30 minutes before removing the chicken pieces from the marinade, heat the grill in the oven to maximum.

Reduce the grill temperature to moderate. Line an oven tray with metal foil over it and place a metal grid of the right shape. Sprinkle the chicken pieces with a little oil and place on the grill. Put the thighs under the hot grill and fry for 30-35 minutes, turning them occasionally and sprinkling them with oil, about once every 5 minutes.
Arrange the meat on a bed of lettuce leaves and garnish with onion slices, tomato slices and lemon slices, along with boiled rice (or dwarf bread and mint, or coriander or parsley).


Pui Tandoori

Traditionally, in northern India and Pakistan, this recipe is cooked in a charcoal earth oven called a "tandoor" from Afghanistan, where it was brought by the Mongols. Alternatively, to cook the recipe at home, heat the oven grill to maximum, then lower the temperature to moderate.


Kitchen: indiana
Difficulty: Easy
Amount: 4 servings
time: 3 hours 45 minutes
Category: main course / bird

ingredients:
4-6 upper legs of chicken (700-900 g in total), cleaned of skin
250 g yogurt
2 cm fresh ginger root, finely chopped and then ground
3 cloves of garlic, grind
2 teaspoons hot paprika
2 teaspoons cumin seeds, ground
2 teaspoons coriander seeds, ground
1 teaspoon salt
1/2 teaspoon red dye
palm (or sunflower) oil for sprinkling meat
Basmati rice boiled for serving
lettuce leaves for serving
onion rings, for garnish
a few cherry tomatoes for garnish
lemon slices for garnish

Instructions:
Wash the thighs well, drain and wipe with paper towels.
Make 2-3 cuts, with a sharp knife, on each piece of chicken, transversely on the bone. The cuts should be about 1 cm deep.

Put the yogurt in a bowl. Add ginger, garlic, paprika, ground cumin, ground coriander, salt and red dye and mix well. The mixture must have a perfectly uniform, red color.

Grease the chicken legs with the yogurt mixture, stuffing it as well as possible in the cuts. Then place the thighs on a deep plate, or in a large bowl, pour the rest of the marinade over them and mix well. The meat must be covered by the marinade as evenly as possible. Cover the plate and leave the chicken to marinate for 3 hours in the refrigerator. 30 minutes before removing the chicken pieces from the marinade, heat the grill in the oven to maximum.

Reduce the grill temperature to moderate. Line an oven tray with metal foil over it and place a metal grid of the right shape. Sprinkle the chicken pieces with a little oil and place on the grill. Put the thighs under the hot grill and fry for 30-35 minutes, turning them occasionally and sprinkling them with oil, about once every 5 minutes.
Arrange the meat on a bed of lettuce leaves and garnish with onion slices, tomato slices and lemon slices, along with boiled rice (or dwarf bread and mint, or coriander or parsley).


Pui Tandoori Masala

I craved an Indian recipe, strong flavors and exotic taste of food from that part of the world. So I didn't think long and I did. He winked at me with Radu's tandoori masala recipe, and the chicken was just a kind of accessory :) A recipe for friends from Unica

I craved an Indian recipe, the strong aromas and the exotic taste of food in that part of the world. So I didn't spend much time thinking about it and I did. He winked at me with Radu's tandoori masala recipe (which I adapted to what I had, as usual), and the chicken was just a kind of accessory :)

A recipe for Unica's friends

ingredients for tandoori masala

  • 1 teaspoon ground cinnamon
  • 2 teaspoons garam masala
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin
  • 6 cloves
  • 1 tablespoon turmeric
  • 1 tablespoon hot paprika
  • 2 tablespoons paprika
  • 1 teaspoon of sumac

Ingredients for marinating chicken

  • 800 g boneless chicken skin, without skin
  • 600 g fat yogurt, buffalo and sheep
  • 4 teaspoons of tandoori masala
  • 4 cloves of garlic
  • 2 cm ginger root

Sumac, turmeric and Garam Masala can be found in some hypermarkets, in oriental spice stores, in health food stores or in online spice stores.

More & icircnt & acirci I fried (without oil) cumin and coriander seeds and cloves

Then I ground them and mixed them with cinnamon, turmeric, garam masala, sweet and hot paprika, sumac and a little salt.

I mixed them until I got a uniform mixture.

Now I keep it in an airtight box and I will use it for other machines. For today's recipe I used only 4 teaspoons, which I put over yogurt.

I mixed well, I put the crushed garlic and the ginger put on the grater, after which I added the diced chicken breast

I mixed them again, so that the chicken pieces were completely covered with yogurt, I covered them with cling film and I put them in the fridge for 3 hours. As time went on, I took the chicken pieces out of the marinade and put them on the skewer.

I put them in the VitaCook, at 175 degrees, for 20 minutes - with a tray underneath, on which the juices drained. After the first 10 minutes, I turned the skewers on the other side.

The meat was tender, juicy and incredibly flavorful. It went great with the yogurt sauce I was talking about here. Good appetite :)


Pui Tandoori Masala

I craved an Indian recipe, strong flavors and exotic taste of food from that part of the world. So I didn't think long and I did. He winked at me with Radu's tandoori masala recipe, and the chicken was just a kind of accessory :) A recipe for friends from Unica

I craved an Indian recipe, the strong aromas and the exotic taste of food in that part of the world. So I didn't spend much time thinking about it. He winked at me with Radu's tandoori masala recipe (which I adapted to what I had, as usual), and the chicken was just a kind of accessory :)

A recipe for Unica's friends

ingredients for tandoori masala

  • 1 teaspoon ground cinnamon
  • 2 teaspoons garam masala
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin
  • 6 cloves
  • 1 tablespoon turmeric
  • 1 tablespoon hot paprika
  • 2 tablespoons paprika
  • 1 teaspoon sumac

Ingredients for marinating chicken

  • 800 g boneless chicken skin, without skin
  • 600 g fat yogurt, buffalo and sheep
  • 4 teaspoons of tandoori masala
  • 4 cloves of garlic
  • 2 cm ginger root

Sumac, turmeric and Garam Masala can be found in some hypermarkets, in oriental spice stores, in health food stores or in online spice stores.

More & icircnt & acirci I fried (without oil) cumin and coriander seeds and cloves

Then I ground them and mixed them with cinnamon, turmeric, garam masala, sweet and hot paprika, sumac and a little salt.

I mixed them until I got a uniform mixture.

Now I keep it in an airtight box and I will use it for other machines. For today's recipe I used only 4 teaspoons, which I put over yogurt.

I mixed well, I put the crushed garlic and the ginger put on the grater, after which I added the diced chicken breast

I mixed them again, so that the chicken pieces were completely covered with yogurt, I covered them with cling film and I put them in the fridge for 3 hours. As time went on, I took the chicken pieces out of the marinade and put them on the skewer.

I put them in the VitaCook, at 175 degrees, for 20 minutes - with a tray underneath, on which the juices drained. After the first 10 minutes, I turned the skewers on the other side.

The meat was tender, juicy and incredibly flavorful. It went great with the yogurt sauce I was talking about here. Good appetite :)


The difference between Tandoori and Tikka 2021

Those in India or Pakistan know Tandoori Tikka and Tandoori Chicken very well as non-vegetarian Mughlai recipes made from chicken. In fact, these two dishes are so popular that they are served in many restaurants in Western countries, such as the USA, Great Britain, Canada and Australia. These dishes are especially popular in countries with a large number of people of Indian descent. Both Tandoori chicken and Tandoori Tikka are prepared in special ovens called Tandoor. However, there are some differences in taste and taste that will be discussed in this article.

A Tandoor oven is a clay pot. It has a cylindrical shape and charcoal is used to provide heat to the chicken to be cooked. For those who don't know, cooking in a Tandoor is the same as a barbeque, with the difference that the spices used to make Tandoori Chicken or Tandoori Tikka are different and the clay gives a distinct flavor to cooked chicken, which is completely different from the usual oven. prepared or grilled or barbequed dishes.

Whether it's Tandoori chicken or Tikka, both recipes are prepared in a Tandoor. However, while Tikka is meat that is boned, tandoori is a term reserved for chicken that has meat along with bones. So while a Tikka can be chicken breast, Tandoori can be any part of the chicken, including the legs, wings, half the chicken or even the chicken completely prepared in this way.

In the tandoori, the chicken slices are made and the spices are filled, and the chicken is marinated overnight. On the other hand, in Tikka, the boned pieces are covered with yogurt and spices. Both Tandoori and Tikka have a reddish appearance and are cooked on Tandoor with skewers to cook them from all sides. They are very popular with Westerners because these dishes are oil-free and not curry, but eaten with onions and other elements of a salad. Coriander sauce (called Chutney) is a must along with lime while eating Tandoori or Tikka.

What is the difference between Tandoori and Tikka?

• Tandoori and Tikka are chicken dishes made on Tandoor (grilled)

• While Tandoori can be half or full chicken, Tikka is mutton

• Tandoori can be any part of the boned chicken, while the Tikka is necessarily the boneless chicken breast.


The difference between Tandoori and Tikka 2021

Those in India or Pakistan know Tandoori Tikka and Tandoori Chicken very well as non-vegetarian Mughlai recipes made from chicken. In fact, these two dishes are so popular that they are served in many restaurants in Western countries, such as the USA, the United Kingdom, Canada and Australia. These dishes are especially popular in countries with a large number of people of Indian descent. Both Tandoori chicken and Tandoori Tikka are prepared in special ovens called Tandoor. However, there are some differences in taste and taste that will be discussed in this article.

A Tandoor oven is a clay pot. It has a cylindrical shape and charcoal is used to provide heat to the chicken to be cooked. For those who don't know, cooking in a Tandoor is the same as a barbeque, with the difference that the spices used to make Tandoori Chicken or Tandoori Tikka are different and the clay gives a distinct flavor to cooked chicken, which is completely different from the usual oven. prepared or grilled or barbequed dishes.

Whether it's Tandoori chicken or Tikka, both recipes are prepared in a Tandoor. However, while Tikka is meat that is boned, tandoori is a term reserved for chicken that has meat along with bones. So while a Tikka can be chicken breast, Tandoori can be any part of the chicken, including the legs, wings, half the chicken or even the chicken completely prepared in this way.

In the tandoori, the chicken slices are made and the spices are filled, and the chicken is marinated overnight. On the other hand, in Tikka, the boned pieces are covered with yogurt and spices. Both Tandoori and Tikka have a reddish appearance and are cooked on Tandoor with skewers to cook them from all sides. They are very popular with Westerners because these dishes are oil-free and not curry, but eaten with onions and other elements of a salad. Coriander sauce (called Chutney) is a necessity along with lime while eating Tandoori or Tikka.

What is the difference between Tandoori and Tikka?

• Tandoori and Tikka are chicken dishes made on Tandoor (grilled)

• While Tandoori can be half or full chicken, Tikka is mutton

• Tandoori can be any part of the boned chicken, while the Tikka is necessarily the boneless chicken breast.


Video: Chef Sorin Bontea Pui tandoori (June 2022).


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