Tandoori Chicken - Mouth Watering Recipe For Non-Vegetarians

Tandoori Chicken
Tandoori Chicken

The spicy & tasty Tandoori Chicken on crispy lettuce cups which are drizzled with cooking crunchy red onions & cucumber raita makes a healthy & amazing choice for free days entertainment.

Ingredients to make Tandoori Chicken:

Marinating:
  • skinless & boneless thighs & chicken breasts-1 1/2 pound 
  • kosher salt-2 tsp 
  • lime juice-1 tbsp
  • plain yogurt-2 tbsp
  • Kashmiri red chili powder-two tsp
  • garam masala-1 tsp
  • ground turmeric-1/4 tsp
  • Grated ginger-2 tsp
  • garlic minced-2 tsp
  • oil to baste-1 tbsp
Raita:
  • plain greek yogurt-1 cup 
  • Persian cucumbers-2 - 3 
  • salt-1/4 tsp
  • ground cumin-1/4 tsp
  • cilantro well sliced-1 tbsp 
For Serving:
  • 1 iceberg lettuce or head boston lettuce
  • 1 moderately & thinly sliced red onion
Preparation to make Tandoori Chicken:

Pat dry chicken along with paper cloth piece. Prepare three to four little horizontal slits to every chicken cuttings. Apply lime juice & salt into the chicken. Combine garam masala, powder of red chili, ginger, turmeric, garlic & yogurt. Implement evenly to chicken & let it marinate for twenty mins or make it cool if marinate before the time. 

Drop one cup of water into an Instant Pot. Put trivet in Instant Pot. Cautiously put the chicken which is marinated with the trivet. Baste chicken using oil.

Cover the Instant Pot using pressure valve for sealing. Pressure Cook it for eight mins and then by ten mins organic pressure release.

When you cook the chicken, prepare the Raita - & whisk the yogurt in an appropriate vessel. Peel & grate the cucumber. Drop grated cucumber into the yogurt. Spray cumin & salt. Combine them properly. Decorate with cilantro, make it chilled in refrigerator till ready to distributed.

Open the Pot. Take out the chicken & trivet. Optional Step - Broil Chicken in preheated oven or grill for five mins. Slice the chicken in one inch cuttings & put it beside.

To serve:

Cautiously detach the ten to twelve lettuce leaves from lettuce head. Take one leaf, put four to five cuttings of chicken in leaf’s centre. Pour one to two tbsp raita with chicken and toppings of sliced onions. Your Tandoori Chicken is ready.

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