Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Saturday, October 2, 2010

Broiled Chicken (In Thandoori Style Marinade)

Recipe No: 89
This is a very easy way to enjoy the flavors of Thandoori Chicken at home without the help of the Grill or Thandoor.
Ingredients
  • Chicken cut into big pieces….1 ½ Kg or 3.3 pounds (Make two to three slits per side or pierce throughout the chicken pieces with a fork so that the marinade will be absorbed into the Chicken)
For the Marinade
  • Thick Curd…………………………….1/2 Cup
  • Ginger Garlic paste…………………1 1/2 Tablespoons
  • Chilly Powder………………………...1 Tablespoon
  • Coriander Powder………………..…1 Tablespoon
  • Roasted Cumin Powder…………..1 Teaspoon
  • Garam Masala Powder…………...1 Teaspoon
  • Nutmeg Powder……………………..1/4 Teaspoon
  • Kasoori Methi………………………..1 1/2Teaspoon (Crush it with your palms before mixing.)
  • Pepper Powder………………………1/2 Teaspoon
  • Turmeric Powder………………..…1/4 Teaspoon
  • Lemon Juice……………………….…2 Tablespoons
  • Salt………………………………………1 Tablespoon
  • Red Food Color if needed
Method of Preparation
  1. Mix all the ingredients for the marinade together and marinate the Chicken. Keep this in the refrigerator for at least 6 hours. Overnight is better. Bring it back to room temperature before cooking.
  2. Preheat the oven on high broil mode for 5 minutes.
  3. Arrange the Chicken pieces on a baking tray and put the tray on the second rack from the top.
  4. Broil till done. The time will vary according to the oven. It will take approximately 15 minutes per side. Or look for the desired dark color on the Chicken pieces. Check whether the Chicken is done by piercing one piece with a knife. If the juices are running clear, then it is done.
  5. Serve hot with Lime or Lemon wedges and sides of your choice.
Notes:
  • In order to make thick curd, take a strainer with a kitchen towel on the bottom and keep the curd on the towel. Keep this strainer in a bowl so that the strainer don't touch the bottom of the bowl. All the water from the curd will drain out in two to three hours giving you thick curd. Or simply hang the Curd in a cheese cloth.
  • To make roasted Cumin powder either dry roast Cumin seeds until a bit dark and then powder it or dry roast store bought Cumin powder till slightly dark and fragrant.
  • Broiling is procedure in which only the top coil or the burner will flame up with high temperature, that gives the effect of grilling. Generally it has two settings high and low that can be used according to the recipe. While doing this it is good to put the rack closer to the burning upper hot surface.
  • Marinated Chicken can be stored in the fridge for up to two days and in the Freezer up to a week. Either way bring it to the room temperature before cooking to ensure even cooking.





    Make it, enjoy the deliciousness and
    serve it to your family with love...

    3 comments:

    Annette said...

    Asha, I tried this one..It really came out well.thank you for the recipe.

    Asha said...

    Thank You Annette...

    anilasa said...

    awesome recipe Asha!

    Post a Comment