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Tuesday, May 5, 2015

Chicken Nentara

Total Time: 24 hrs 20 mins Preparation/Marination Time: 24 hrs Cook Time: 20 mins

Ingredients

  • Servings: 2
  • tandoori paste or you can use tandoori Masala/ spices.
  • 600 gram or 0.6 kg chicken
  • 4 garlic cloves (as desired)
  • 1 large onion
  • green chili (optional)
  • 100 ml pineapple juice or 100 ml orange juice
  • 2 tablespoons caster sugar
  • 100 ml  vinegar
  • 1 tablespoon tomato ketchup
  • 2 tablespoons cornflour
  • 2 garlic cloves
  • 1 teaspoon ground ginger

Recipe

  •  cut the chicken into 2 cm cubes.
  •  marinate the chicken in the tandoori paste for 24 hours .
  •  cover it or put in a airtight box  and put inside the fridge overnight 
  •  in a pan add butter ad in chopped onions and garlic.
  •  finely chop the chili and add when the onions turned brown . use a deep pan.
  •  add the marinated  chicken and cook for about 15 minutes over a medium heat.
  •  to make the sauce mix all ingredients together and stir over a medium heat.
  •  use as much corn flour as you like, depending on how thick you like the sauce - I would suggest it is fairly runny. 
  •  once the sauce is done add to the chicken and simmer for another five minutes. 
  • serve hot with naan or any bread .

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