1.5 lb. Chicken, black and
white, cut into 1-in pieces (can also be substituted
with lamb)
5 garlic gloves, minced
1 in. ginger, minced
3 fresh red chilies, minced
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon musturd oil
1 cup green onions, cut in 1 in. length
4 tablespoons musturd oil
1 teaspoon ground black pepper
1/4 teaspoon cinammon powder
5 cloves
1 teaspoon fenugreek
Salt to taste
Preparation
1
Combine
chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili
powder, salt and pepper.
2
Heat
4 tablespoons of musturd oil in a non-stick pan. Put fenugreek
and wait till it turns dark.
3
Add
cloves and fry for few seconds. Transfer the the chicken to
the pan, stir well to brown.
4
Add
garlic,ginger, and red chilies.
5
Stir-fry
chicken in medium heat until cooked through. I might need some
water to moisten, if it starts to burn.
6
Add
green onions and cinnamon, stir for 2 min. Adjust seasoning
with salt and pepper.
7
Serve
with stir-fried vegetables and rice, or roti.
Number
of Servings:
About Recipe:
Tandori
Chicken is a famous throughout
South Asia. It traces its origin
from Punjab, India.
Also spelled as Tandoori Chicken
or Tanduri Chicken