International Exporter and Manufacturer of Tandoors

A) TANDOORI POMFRET
A mouth watering delicacy of skewered marinated pomfret cooked in a clay oven over charcoals.
Preparation Time : 25-30 mins
Cooking Time : 10-15 mins
Servings : 4

INGREDIENTS
Pomfret 2
Salt
Lemon juice 2 tablespoons
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Yogurt 3/4 cup
Egg 1
Caraway seeds (shahi jeera) 1/2 teaspoon
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Butter 2 tablespoons

METHOD
Wash and clean pomfret fish. Make incisions on it and apply salt and lemon juice. Keep aside for twenty minutes. Mix rest of the ingredients except butter. Apply this marinade to the fish and let it stand for about one hour in the refrigerator. If using an oven, preheat it to 180ºC. Put the fish on a skewer and cook it in moderate hot tandoor or the preheated oven (180ºC) for about eight to ten minutes. Baste with butter and cook for another three minutes. Serve hot with lemon wedges.

B) TANDOORI CHICKEN
simply best chicken starter
Preparation Time : 40-45 minutes
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Chicken whole 1
Kashmiri red chilli powder 2 teaspoon
Lemon juice 3 tablespoon
Salt to taste
Yogurt 1 cup
Ginger paste 2 tablespoon
Garlic paste 2 tablespoon
Garam masala powder 1/2 teaspoon
Olive oil + to baste 2 tablespoon
Chaat masala 1/2 teaspoon

METHOD
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little oil and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.