TANDOORI CHICKEN PASTE

TANDOORI CHICKEN PASTE

25 ml(2 tablespoons)crushed garlic. 12.5 ml(1 tablespoon)crushed ginger. 25 ml(2 tablespoons)crushed chillies. 12.5 ml(1 tablespoon)paprika. 12.5 ml(1 tablespoon)arad. 10 ml(2 teaspoons)ground elachi. 5 ml(1 teaspoon)crushed saffron. 25 ml(2 tablespoons)vinegar or lemon juice. 1/4 teaspoon orange colouring powder. 1/4 teaspoon red colour 1.5 tablespoons salt

METHOD: Prepare a paste by mixing the above ingredients.This is a large quantity, so you will require per kilo of meat 2 or 3 heaped tablespoons of this paste mixed with 4 tablespoons yoghurt.. Now Tandoori paste is ready.

Left over can be freezed.

Now the next step is to mix this paste to the chicken. Wash the chicken properly and cut the chicken into pieces. Now with a knife cut two to three slashes so that the tandoori paste penetrates deep in chicken and make your food tastier. Now add 3 tablespoons of lemon juice to the chicken and mix it with the paste prepared. Now marinate chicken for one or two hours.

You have few options either roast the chicken, braai or cook.

*Add oil or ghee as required for either braai, roast or cooking. *For cooking you will need some water for meat to be done.

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