Crispy Potato cutlets
Ingredients
• Big potatoes 3-4, boiled, peeled and mashed
• Salt to taste
• Turmeric powder 1/2 tsp
• Coriander powder 3/4 tsp
• Cumin powder 3/4 tsp
• Cumin seeds 3/4 tsp
• Dried fenugreek 3/4 tsp
• Carom seeds/Ajwain 3/4 tsp
• Mango powder/amchur 3/4 tsp
• Chaat masala as needed
• Corn flour 4 tsp
Baked Tandoori Chicken
Ingredients
Tandoori Marination 1
• Chicken 1.2 kg
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Lemon juice 3 tsp
• Salt 1/2 tsp
• Paprika powder/Kashmiri chili powder 2 tsp
• Red chili powder to taste
• Butter 2 tbsp
Tandoori Marination 2
• Salt 1/3 tsp
• Meat tenderizer 1/2 tsp (optional)
• Dried fenugreek 3/4 tsp
• Garam masala 1/2 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Red chili powder to taste
• Turmeric powder 1/2 tsp
• Red Food color 1/4 tsp
• Yogurt 1/2 cup
Preparation
1. Put chicken pieces in a bowl and add marination 1 (ginger paste, garlic paste, lemon juice, salt, paprika powder, red chili powder and butter).
2. Mix everything and allow to marinate for 30 minutes.
3. Meanwhile, prepare second marination by mixing together salt, meat tenderizer, dried fenugreek, garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, red food color and yogurt. Mix well
4. After 30 minutes add the second marination to the chicken and mix well.
5. Preheat the oven to 220°C.
6. Place the chicken pieces on a grilling tray, cover with a foil and bake for 20 minutes.
7. Now remove the foil, turn the chicken pieces over, cover with foil again and bake for 15-20 minutes until the chicken is cooked.
8. Enjoy with roti or rice!
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