ingredientia
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1 Kg Pullus costis
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170 g Unsweetened totum Yogurt
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3 Cloves of allium
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4 cm of grated Gingiber Radix
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3 teaspoon Tandoori Masala
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3 tablespoon of * nova Crepito
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Coriandrum sativum terram
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1 calcis sucus
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salis
directiones
Et pullum Tandoori est in catino quod Indian originem capit suum nomen ab Tandoor, fornax lutum cylindricae (et similitudo super caput animalium in supinis formabat bell) in quo cocta est traditionally Praeparatio.
Faciens ea in domo sunt communia omnibus culinae instrumenta valde simplex. Satis est ut pullum cum yogurt et marinate, cinis; (aut CITREA), gingiber, et allium Tandoori masala, quod pigmenta varia commixtione, praeter haud dubio dare flavor, dabo rufus color fuerit exortus est typical.
Et pullum Tandoori potest rhoncus vel furni, ut in consequat ut infra ostendam.
Vos autem potest esse simul cum pullum cum multa aut rice pilaf, Si Vis CONDITUS flavors, explorare potueris requirunt pullum.
gradibus
1
factum
|
Remove the skin from the chicken ribs. With a sharp knife make some fairly deep incisions in the flesh and gather it in a bowl. This will serve to make the marinade penetrate better to the bone. |
2
factum
30
|
Add the lime juice, adde sal, cover with the plastic wrap and marinate in the fridge for 30 minutes. |
3
factum
|
In patera, mix the yogurt with the tandoori masala, the cream, the grated ginger and the sliced garlic. |
4
factum
|
Cover the chicken with the prepared mixture so that it is well wrapped in all its parts. |
5
factum
|
Marinate for 12-24 hours in the refrigerator, covering with food film. Post hoc tempus,, drain the meat from the marinade and transfer it to a loaf covered with parchment paper. |
6
factum
40
|
In preheated clibano ad coquendum 220 Nam de 35-40 minutes, checking that cooking is near the bone. |
7
factum
|
Remove from the oven, transfer to a serving dish, sprinkle with chopped coriander and serve. |