Tandoori Chicken

Intermediate 30 mins - 1 hour Deepavali Nut Free Gluten Free F&N Dairies 140 Years Main

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

3 years ago

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