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Tandoori Chicken
Chicken Evaporated Milk Indian Spice Lemon Lime
60 mins
Intermediate
Prep + Cook Time
60 mins
Ingredients
13 Ingredients
Servings
6 Servings
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ENG version
Versi BM
Ingredients
4-6 pcs Chicken Leg
2 tbsp Ginger garlic paste
200g F&N Evaporated Filled Milk
3 tbsp Lime juice
1 tsp Red food colouring
1 tsp Garam masala
1 tsp Black pepper powder
1 tsp Red chili powder
1 tsp Cumin seed powder
1 tsp Coriander seed powder
1/2 tsp Tumeric powder
1 tsp Salt
2 tbsp Oil
Preparation
- Score both side of the chicken leg. To make yogurt, in a bowl mix lime juice with F&N Full Cream Evaporated Milk and let it aside to thicken. Then mix yogurt with red colouring.
- Marinate the chicken with the thicken yogurt, ginger garlic paste and the rest of the spice and seasoning.
- Coat the chicken with marinate and oil. Leave it to marinate for 1 hour.
- Pre-heat the oven for 220˚C and bake it for 30 minutes.
- Serve the tandoori chicken with lime juice or mint chutney.
Bahan-bahan
4-6 keping Ayam paha
2 sudu besar Pes bawang putih dan halia
200g Susu Isian Sejat F&N
3 sudu besar Juice limau
1 sudu kecil Pewarna makanan merah
1 sudu kecil Garam masala
1 sudu kecil Serbuk lada hitam
1 sudu kecil Serbuk cili
1 sudu kecil Serbuk jintan putih
1 sudu kecil Serbuk ketumbar
1 sudu kecil Serbuk kunyit
1 sudu kecil Garam
1 sudu besar Minyak masak
Langkah-langkah
- Hiris kedua-dua kepak ayam. Untuk membuat yogurt, dalam satu mangkuk campurkan jus limau dengan Susu Sejat Penuh Krim F&N dan biarkan menebal. Kemudian campurkan yogurt dengan pewarna merah.
- Perap ayam dengan yogurt yang pekat, pes bawang putih dan halia , rempah rempah dan perasa.
- Gaulkan ayam dengan perapan dan minyak masak. Biarkan ia perap selama 1 jam.
- Panaskan ketuhar kepada 220˚C dan bakar selama 30 minit.
- Hidangkan ayam tandoori dengan jus limau atau sos pudina