The Indian dish of tandoori chicken owes its name to the kind of oven-brazier in which it was originally cooked. But such a chicken is quite possible to cook in the oven, in a frying pan and on charcoal. Boiled crumbly rice is suitable for a side dish.
For 4 servings you need:
- 800 g chicken thigh fillet;
- 3 cloves of garlic;
- lime juice;
- nutmeg;
- chilli;
- black pepper;
- vegetable oil;
- ginger root;
- cumin seeds;
- salt;
- 1/5 teaspoon of ground saffron;
- 1 teaspoon each of coriander seeds, cinnamon, paprika, turmeric;
- a glass of natural yogurt (non-acidic curdled milk)
Make notches about 1 cm deep in the thigh fillet. Peel the ginger and garlic and finely grate. Pour 2 tablespoons of boiling water over the saffron for 5 minutes. Fry a tablespoon of cumin and coriander seeds in a dry skillet for 2 minutes over medium heat, shaking occasionally. Then pour the seeds into a mortar, grind with a teaspoon of salt. Toss with the rest of the spices.
Make a marinade by combining spices with saffron water, yogurt, lime juice, ginger and garlic. Pour the marinade into a bowl with a lid or, better, a large zip-lock bag, place the fillet pieces. Spread out all the meat so that it is marinated. Marinate the chicken for 12 hours. Next, choose one of the options for cooking chicken: fry on coals, in a pan, bake in the oven.
First: anneal the grate over the burnt coals, grease with oil. After lightly shaking off pieces of meat from the marinade, spread out. Roast the chicken for 12-15 minutes, turning a couple of times.
In a skillet: Heat oil in a heavy-bottomed skillet. Fry the meat first over high, then over medium heat, covered. Cook for about 15 minutes, turning over. In the oven: Line a baking dish (small baking sheet) with parchment. Place the portions of chicken, pour over the marinade. Place in an oven preheated to 220-240 ° C.
After 5 minutes, reduce the temperature to 170 ° C, bake for 10-15 minutes until golden brown. Determine readiness by cutting the meat: if clear juice flows out, the chicken is fried, if pinkish - continue to fry.
Loose rice
For loose rice (3-4 servings) you will need:
- a glass of long grain rice;
- a tablespoon of butter;
1⁄4 teaspoon turmeric
- salt
Rinse the rice well until clear water. Melt the butter in a saucepan. Sprinkle in turmeric. After filling the rice, fry, stirring occasionally. When the rice turns dull, pour in 1, 5 cups of boiling water, salt. Simmer for 15 minutes under a closed lid over low heat until the liquid evaporates. Loosen the rice with a wooden spatula or stick before serving.
Baked vegetables
Required:
- yellow zucchini and zucchini;
- Red pepper;
- 2 yellow tomatoes;
- 2 eggplants;
- red onion;
- garlic;
- olive oil
- coriander seeds;
- black peppercorns;
- salt
Cut zucchini, zucchini, eggplant in half lengthwise, chop coarsely. Remove the seeds from the pepper, chop the flesh into pieces. Cut the tomatoes and onions into 6-8 pieces. Chop the garlic. In a mortar, crush the coriander and peppercorns. Salt vegetables, season with pepper and coriander, stir in butter. Spread vegetables on a baking sheet, bake at 180 ° C for 30 minutes until browning.
