The night before my husband was craving to eat naan and tandoori chicken at mamak (24 hours Indian Muslim restaurant in Malaysia is commonly called mamak), but we were too lazy and ended up ordering McDonald delivery hoho. Naan and tandoori chicken have always been our favorite, I even tried making them before but failed. After few adjustments, I found a way to make it tastes as good as the one in Maulana (our favorite mamak restaurant in Sri Serdang)
The color of the tandoori chicken was not as red as the one we commonly see in Indian restaurants. An Indian friend of mine said that they usually put red coloring, but I am not really sure about it.
Anyway, here are the recipe that I used to make this yummy naan and tandoori chicken.
Naan (Make 4 naans)
Chicken tandoori
5 to 6 pieces chicken
1 teaspoon salt
3 limau nipis (key lime), take the juice
1/2 cup yogurt
1/2 onion, blended
1 garlic clove, blended
1 inch ginger, blended
2 teaspoons garama masala (can be bought in Giant's)
1. Deep slits the chicken, and cover the chicken with salt and limau nipis juice. Set aside for 20 minutes
2. Combine yogurt, onion, garlic, ginger and garam masala in a small bowl, and cover it to the chicken. Rub the marinade into the slits, and marinade overnight (I only marinated for 1 hour haha)
3. Preheat the oven to the highest temperature. Remove the chicken from the marinade and put on a tray (the yogurt will curd on high temperature, hence you need to remove the yogurt from the chicken). Bake for 20 - 25 minutes until cook.
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