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Tandoori Chicken Tikka, Orange - Carrot Soup & Herb - Garlic Chicken

Posted Sep 06 2009 10:10pm

Tandoori ChickenTikka


500 g boneless chicken

First marinade:

Juice of 2 lemons
30 g ginger - garlic paste
10 g deghi red chilli paste or powder
A pinch of salt

Second marinade:

Besanmasala(Besan( gram flour )masalais prepared by frying 30 g ofbesanin 30 g of oil along with a pinch of chopped ginger, chopped greenchilliand turmeric ).
10 g deghi red chilli paste or powder
45 g hung yogurt
45 ml cream
Black salt to taste
6 g freshly roasted cumin powder
3 g garammasala powder
1 g kasoorimethi powder
30 ml mustard oil

Make a smooth paste of besanmasala and other ingredients.


Marinate the freshly cut chicken dice with the first marination and keep aside for a couple of hours. Make a smooth paste with the ingredients of the second marination and fold in the chicken from the first marinade to the second.

Skewer them and cook in a tandoor till done.

Recipe & Photo credit - ChefDevrajHaldar, Crown Plaza. New Delhi & Times of India . Chennai Edition

Orange & Carrot Soup

A great soup with Vitamin A & C

Serves : 4


6 ( 350 g ) carrots, chopped
1 ( 50 g ) onions, chopped
15 g butter
500 ml vegetable stock
Grated zest and juice of 1 orange
1 bay leaf
Salt and pepper to taste
Fresh orange juice as required


Saute onion and carrots in butter on medium heat.

Add the stock, orange zest and bay leaf and bring to a boil. Simmer for half an hour.

Remove the bay leaf, add salt and pepper to taste. Stir well.

Add orange juice. Puree in a liquidizer. Reheat. Serve hot.

Herb & Garlic Chicken

Serves : 4


4 large ( 450 g ) boneless chicken breasts
1 tablespoon ( 15 ml ) olive oil
Salt to taste
2 garlic pods
1/2 teaspoon ( 2 g ) thyme
1/2 teaspoon ( 2 g ) rosemary
30 g chopped fresh parsley
100 ml white wine


Preheat the oven to 180 * C or 350 * F or Gas mark 4.

Heat oil and fry the chicken on medium heat until golden brown. Add salt to taste.

Remove the outer skin of the garlic pods. Put the chicken pieces into a baking dish and place the garlic cloves over them.

Sprinkle with the herbs. Cover the chicken with wine and bake for one hour.

Serve hot with rice / pasta.
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