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Tandoori adie

Tandoori adie

Name: Tandoori Chicken
Yield: 8
Cuisine: Indian
Ingredients: Chicken Ribs: 1 Kg; Whole Yogurt: 170 g Unsweetened; Garlic: 3 Cloves of; Ginger Root: 4 cm of grated; Tandoori Masala: 3 teaspoon of; Fresh Cream: 3 tablespoon of; Ground Coriander; Lime Juice: 1; Salt

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eroja

satunṣe servings:

	1 Kg Awọn egungun adiye
	170 g Unsweetened Gbogbo Yogurt
	3 Cloves of ata
	4 cm of grated Gbongbo Atalẹ
	3 teaspoon ti Tandoori Masala
	3 tablespoon ti alabapade Ipara
	ilẹ irugbìn
	1 orombo Oje
	iyọ

Bukumaaki yi ohunelo

O nilo lati wo ile tabi forukọsilẹ to bukumaaki / ayanfẹ yi akoonu.

onjewiwa:

Indian

80
Sin 8
Easy

eroja

1 Kg Awọn egungun adiye
170 g Unsweetened Gbogbo Yogurt
3 Cloves of ata
4 cm of grated Gbongbo Atalẹ
3 teaspoon ti Tandoori Masala
3 tablespoon ti alabapade Ipara
ilẹ irugbìn
1 orombo Oje
iyọ

itọnisọna

Awọn tandoori adie ni a satelaiti ti Indian Oti ti o gba awọn oniwe orukọ lati Tandoor, awọn iyipo amo lọla (tabi ninu awọn apẹrẹ ti ohun upturned Belii) ninu eyi ti yi igbaradi ti wa ni asa jinna.

Ṣiṣe awọn ti o ni ile pẹlu irinṣẹ wọpọ si gbogbo awọn kitchens jẹ gidigidi o rọrun. O ti wa ni to lati marinate awọn adie pẹlu wara, orombo wewe (tabi lẹmọọn), Atalẹ, ata ilẹ ati tandoori masala, awọn adalu turari ti, ni afikun si fifun awọn unmistakable adun, yoo fun awọn aṣoju reddish awọ.

Awọn tandoori adie le ti wa ni ibeere tabi ndin, bi ninu awọn ohunelo ti a fi ni isalẹ.

O le rin adie pẹlu opolopo ti iresi pilaf tabi, ti o ba ti o ba fẹ lata eroja, o tun le gbiyanju awọn adie Korri.

igbesẹ

1 ṣe	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 ṣe 30	Add the lime juice, fi iyọ kun, cover with the plastic wrap and marinate in the fridge for 30 iṣẹju.
3 ṣe	Ninu ekan kan, mix the yogurt with the tandoori masala, the cream, the grated ginger and the sliced garlic.
4 ṣe	Cover the chicken with the prepared mixture so that it is well wrapped in all its parts.
5 ṣe	Marinate for 12-24 hours in the refrigerator, covering with food film. Lẹhin akoko yii, drain the meat from the marinade and transfer it to a loaf covered with parchment paper.
6 ṣe 40	Beki ni adiro preheated ni 220 ° fun nipa 35-40 iṣẹju, checking that cooking is near the bone.
7 ṣe	Remove from the oven, transfer to a serving dish, sprinkle with chopped coriander and serve.