Tandoori chicken is a popular Indian dish consisting of roasted chicken prepared with yogurt and spices. Today Thanks giving is celebrated throughout US and it’s a tradition to cook roasted turkey on this occasion. I decided to roast chicken instead of turkey.
A bit about Thanksgiving 🙂 . Thanksgiving is a holiday in the USA and Canada when people give thanks. It is celebrated every year on the fourth Thursday of November in the USA and on the second Monday of October in Canada.The Thanksgiving holiday is a four-day holiday over the weekend. Families and friends usually eat a special meal together (usually with a turkey as the main dish). This meal also usually includes mashed potatoes, cranberry sauce, pumpkin pie, several casseroles, and stuffing.
Here is the click taken by hubby today
3 pound whole chicken with skin
In a bowl mix all the below ingredients
1 packet of shah tandoori masala
1 cup yoghurt
3 tbsp ginger garlic paste
1 tbsp red chilli powder
2 tsp garam masala
Salt as per taste
2 cup peas
3 tbsp yoghurt
Dry roast the below ingredients and make into a paste:
½ cup Red Chilli Powder
¼ cup Coriander Seeds
1 tsp Jeera/Cumin Seeds
2 tbsp Dry Coconut. Shredded (unsweetened variety)
1 tsp Sesame Seeds
1 tsp Black Peppercorns
¼ inch Cinnamon Stick
¼ tsp Fennel Seeds
½ medium Onion, thinly sliced
2-3 Garlic Cloves, thinly sliced
¼ cup Coriander Leaves, patted dry and finely chopped
½ cup fresh shredded coconut
2 tomatoes chopped
½ tbsp Oil
1 sliced onion
½ cup cherry tomatoes
1 cup broccoli
In pan heat oil, add the pasted ingredients and yoghurt. Let it cook for 10 mins. Add the peas and cook for 10 mins. Keep it aside.
Stuff the chicken with peas gravy.
Marinate the outer cover with marination.
Preheat the oven at 375 degrees.
Wrap an oven safe plate with silver foil.
Add the veggies and place marinated and stuffed chicken on top of it.
Roast it for 1.30 minutes. Broil for last 15 mins.
Serve it hot with pulao J