I had always fancied having a tandoor or a barbecue at home . However, it wasnt possible , due to the bulkiness, and since we are currently nomads, shifting from city to city ,owing to the transferrable nature of my husband's job. Yes , there are pros and cons, atleast I get to explore a new city and a new food culture every2-3 yrs...and I love breaking away from the usual routine and step out of my by comfort zone
So when the Wonder Chef , Gas Oven Tandoor ,endorsed by my favourite Chef Sanjeev Kapoor ,who I Idolise too , was introduced in the market , I was quick to grab it! And , yes the results were amazing!! Thats when my sisters and neighbours also purchased it!
I just loved the simplicity of the technique, used to adapt the Tandoor over our normal cooking range.
After very many days , I decided to let my Tandoor do some magic to my seemingly boring dinner plans. So my menu went Tandooorrrr ............. smoky , spicy ,yummy!
Decided to make Naan's in the tandoori , followed by Tandoori Chicken , and then make a sandwich,stuffing the tandoori chicken ,with some onions ,between the Naan's.
But some of the best things happen by mistake I guess....
My tandoor was too hot ,when I added the rolled up dough to amke the naan...but guess what...they inflated , and I got wonderful , fluffy Pita Breads....(the next batch happened correctly..just the naan..though i hoped it would inflate..it didnt)
And another test,that went successful was the onions.....
I soaked the sliced onions in red wine, and the result...nice pickled onions,retaining their crunch, and minus the pungence!!
So go ahead and try this one , you can make it even otherwise on pan ,if you dont have a Tandoor....
Ingredients:
For the Tandoori Chicken/Chicken Tikka:
200 gms Boneless Chicken,cut in bits.
Marinade:
2-3 tbsp Yogurt
2 tsp Ginger Garlic Paste
2 tsp Kashmiri Red chilly powder (for red colour used kashmiri only)
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander-Cumin powder
1 tsp Oil
1 tsp Namak Shamak
For the Naan:
1 Cup Refined flour / Maida
1 tsp Namak Shamak
1 tsp Sugar
2 tsp Butter/oil
1/2 tsp Baking powder
1/4 tsp Soda Bicarb
1 tsp Yogurt
1/4 cup Milk
For the Yogurt Sauce/Spread:
1 Cup Yogurt
1 tbsp Cream
1 tsp Sugar
1/2 tsp Namak Shamak
1 tbsp Mint Chutney (grind 1/2 cup mint leaves,1green chilly and some coriander)
For Pickled Onions:
1 large Onion sliced
1/2 Cup Red Wine
1 tsp Sugar
Mix all the ingredients for marination and apply to the chicken and let it marinate for 2-3 hours ,in fridge.
Knead a dough using all the ingredients for naan and cover the dough with damp cloth for at least 30 mins.
Pat dry the sliced onions over kitchen towel and transfer in a bowl and pour red wine and sugar over it. Let it remain for 30-40 mins.
Wisk the yogurt and cream and add mint chutney,salt,sugar. Keep aside.
Place the tandoor over the gas stove , using a stand if required.
Put on the flame and put the lid of the tandoor and let it preheat on high flame for 2-3 mins.
Roll out an elongated rectangular roti from the dough , and cut it diagonally.
Place the halves in the tandoor and let it roast over medium heat for 1-2 mins.
Once light brown , remove from tandoor and add the next Naan's to cook. You can also cook the naans over a hot non stick tawa.
Place the marinated chicken pieces over the perforated deck of the tandoor and cover with the lid.
Cook on medium to high heat , basting with some oil ,if required.
The marinated chicken can also be grilled on regular non stick pan ,using little oil.
Once cooked ,hold the chicken pieces directly on gas flame for smoky flavour.
Once cooked , transfer in plate and cut the bigger chunks into smaller bits.
Apply some of the yogurt spread over the naan or the inside of the pita bread.
Add some of the soaked , drained onions and some chicken.Drizzle some more of the yogurt sauce and add some more onions.Sprinkle some red chilly powder over it.
Serve with Vegetable Salad and lemon wedges.
So when the Wonder Chef , Gas Oven Tandoor ,endorsed by my favourite Chef Sanjeev Kapoor ,who I Idolise too , was introduced in the market , I was quick to grab it! And , yes the results were amazing!! Thats when my sisters and neighbours also purchased it!
I just loved the simplicity of the technique, used to adapt the Tandoor over our normal cooking range.
After very many days , I decided to let my Tandoor do some magic to my seemingly boring dinner plans. So my menu went Tandooorrrr ............. smoky , spicy ,yummy!
Decided to make Naan's in the tandoori , followed by Tandoori Chicken , and then make a sandwich,stuffing the tandoori chicken ,with some onions ,between the Naan's.
But some of the best things happen by mistake I guess....
My tandoor was too hot ,when I added the rolled up dough to amke the naan...but guess what...they inflated , and I got wonderful , fluffy Pita Breads....(the next batch happened correctly..just the naan..though i hoped it would inflate..it didnt)
And another test,that went successful was the onions.....
I soaked the sliced onions in red wine, and the result...nice pickled onions,retaining their crunch, and minus the pungence!!
So go ahead and try this one , you can make it even otherwise on pan ,if you dont have a Tandoor....
Ingredients:
For the Tandoori Chicken/Chicken Tikka:
200 gms Boneless Chicken,cut in bits.
Marinade:
2-3 tbsp Yogurt
2 tsp Ginger Garlic Paste
2 tsp Kashmiri Red chilly powder (for red colour used kashmiri only)
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander-Cumin powder
1 tsp Oil
1 tsp Namak Shamak
For the Naan:
1 Cup Refined flour / Maida
1 tsp Namak Shamak
1 tsp Sugar
2 tsp Butter/oil
1/2 tsp Baking powder
1/4 tsp Soda Bicarb
1 tsp Yogurt
1/4 cup Milk
For the Yogurt Sauce/Spread:
1 Cup Yogurt
1 tbsp Cream
1 tsp Sugar
1/2 tsp Namak Shamak
1 tbsp Mint Chutney (grind 1/2 cup mint leaves,1green chilly and some coriander)
For Pickled Onions:
1 large Onion sliced
1/2 Cup Red Wine
1 tsp Sugar
Mix all the ingredients for marination and apply to the chicken and let it marinate for 2-3 hours ,in fridge.
Knead a dough using all the ingredients for naan and cover the dough with damp cloth for at least 30 mins.
Pat dry the sliced onions over kitchen towel and transfer in a bowl and pour red wine and sugar over it. Let it remain for 30-40 mins.
 |
| My drunken onions! |
Wisk the yogurt and cream and add mint chutney,salt,sugar. Keep aside.
Place the tandoor over the gas stove , using a stand if required.
Put on the flame and put the lid of the tandoor and let it preheat on high flame for 2-3 mins.
 |
| Here sits my tandoor over hot hot flame! |
Roll out an elongated rectangular roti from the dough , and cut it diagonally.
Place the halves in the tandoor and let it roast over medium heat for 1-2 mins.
 |
| Naan's waiting to be roasted |
Once light brown , remove from tandoor and add the next Naan's to cook. You can also cook the naans over a hot non stick tawa.
 |
| Opps my naans' inflated...so they are my Pita Pockets!! |
Place the marinated chicken pieces over the perforated deck of the tandoor and cover with the lid.
 |
| Here goes my chicken ready to be tandoored! |
Cook on medium to high heat , basting with some oil ,if required.
The marinated chicken can also be grilled on regular non stick pan ,using little oil.
Once cooked ,hold the chicken pieces directly on gas flame for smoky flavour.
 |
| Lip smacking chicken tikka!! |
Once cooked , transfer in plate and cut the bigger chunks into smaller bits.
Apply some of the yogurt spread over the naan or the inside of the pita bread.
Add some of the soaked , drained onions and some chicken.Drizzle some more of the yogurt sauce and add some more onions.Sprinkle some red chilly powder over it.
 |
| Chicken tikka pockets! |
Serve with Vegetable Salad and lemon wedges.
This is our entry for Mission street food contest hosted at
Looks really tempting.. Thanks for sending for my event..
ReplyDeleteOngoing Event + Giveaway: Mission Street Food