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But the chicken tandoor
- 1 cup nonfat yogurt
- Juice of half a lemon
- 1 tablespoon grated fresh ginger
- 3-4 cloves garlic, crushed
- 1 small onion, grated
- 1 tablespoon red pepper flakes
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- Half a teaspoon of salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cardamom, crushed
- 1/4 teaspoon coriander, crushed
- 1/4 teaspoon cloves, crushed
- 6 chicken thigh skin and excess fat cleared
- 4 small red onion, sliced into rings
- parsley to decorate + 1 lemon, sliced
- raita
For raita:
- 1 + 3/4 cup yogurt
- Half cucumber, peeled and seeded
- Half a teaspoon of salt
- Half a teaspoon of cumin
- Fresh mint, chopped (I used dried mint)
- This list of material written before the mix all the ingredients in a deep bowl.
- But add and ensure that each side is coated with the marinade.
- Container, remove the covering over the wardrobe with stretch and at least 6 hours, for at best a night.
- The next day, bring your 260 C oven. red onion broadcast your oven container.
- This directory and cook about 40 minutes on it.
- Serve with lemon slices and raita.
Raita's Preparation:
- Get a medium-sized bowl of yogurt.
- Grate the cucumber yogurt on.
- Salt, cumin and mix with mint.
- Low Cool with the service.
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