Sunday, June 3, 2012
Tandoori Chicken Masala
An 'other great passion of mine from India, a famous traditional dish to prepare in different ways.
The aroma of Indian spices with their distinguished flavour contributed to get back often to Indian culinary art. In addition to cooking Indian spices are also used for other uses such as for religious rituals, medicine, cosmetics, etc.. Among the most famous cardamom, cinnamon, cumin, cloves, nutmeg, coriander, chilies in high qualityand in various "degrees of hotness" as the "Ghost Chili"
I visited India only once, but it left indelible traces in my soul :) The "Tandoori masala" leads me to a friend who spends 6 months a year in india. The other 6 months working in Switzerland for financial gain .. :) He leads this life for over 20 years now.
This supply comes directly from New Delhi and I assure you that it's worth it!
PREPARATION for three persons
1 whole chicken, about a 1.5 pound
300 grams basmati rice perfumed
1 whole pineapple
Natural yoghurt, 3 tubs of 180 grams
Tandoori Masala for the brine
1 pinch of crushed dried chilli
1 teaspoon salt
If you do not want to cut the chicken into pieces, the butcher will manage it. However, it should be cut into 8-10 pieces
In a bowl, pour 1.5 cup of yoghurt, 50 grams of Tandoori Masala, a sprinkling of chili and a teaspoon of salt. mix up to get a nice mixture. Now add the chicken pieces and mix thoroughly with a wooden spatula so that everything is covered well. Leave aside for a few hours. Meanwhile, cut the pineapple into slices and be careful to collect the juice. Pour the chicken in a baking dish and bake in oven heated to 180 degrees for 1 hour. 20 minutes before complete cooking, prepare the Basmati Rice. The formula here is as much water as rice. Once the water dried close the pan with the lid and cook for about 10 minutes.
Serve dish with pieces of "Tandoori Chicken", 2-3 slices of pineapple and 2 tablespoons of yogurt!