Tandoori chicken recipe

Make these words very familiar with ovens or pans very easily.

The recipients of the method Tasnuva Mahmud Naorin

Ingredients: Chicken breast meat 8/10 pieces big. Oil 1 tablespoon 2 tablespoons of sour cream Red pepper gets 1 teaspoon or a fire. Half-pound half tea spoon. Dhanagadha 1 tea-spoon. Tandoori spice 1 teaspoon Hot spice 1/8 teaspoon Salt like half a teaspoon or taste. Black pepper powder 1/8 teaspoon 1 table-spoon of tomato sauce Soya 1 teaspoon. Wester sauce 1 tea-spoon. Chili dressing half a teaspoon. Red dye color 1 pinch (wish).

Method: Wash the chicken meat and keep water running. Mix all spices of oil in the bowl and paste it with poultry meat and marineate for half an hour.

After an hour, spread the aluminum foil in the oven tray, give the fork to the foil, so that the extra water of the meat falls into the lower tray.

Spread the meat on the pomegranate and apply it to 180 degree Celsius 30/35 minutes or longer. Reverse the meat in between.

The burns on chicken poultry are low in oven. So, after getting chicken, brush down light oil with any sandalwood or nanostic pans. Or you can pan the whole process without oven.

Prepare hot hot tandoori chicken while stirring the peeps. Serve with rice or any fried vegetables, sandalwood or pancake