Tandoori Chicken
P R O F I L E
275
Chilled 4°C
1 Portion
From Raw
Stage 1
- 01:15
- 100 %
- 40 %
Stage 2
Turn the Chicken Over
- 01:15
- 100 %
- 40 %
R E C I P E
| 90 | g | Chicken Breast |
| 90 | g | Chicken Leg |
| 35 | g | Garlic Paste |
| 5 | g | Red Chilli Powder |
| 5 | g | Salt |
| 10 | ml | Lemon Juice |
| 1 | g | Carom Seeds |
| 1 | g | Cumin Seeds |
| 2 | g | Fennel Seeds |
| 1 | g | Coriander Seeds |
| 1 | g | Black Pepper crushed |
| 10 | ml | Mustard Oil |
| Ingredients | ||
| Marinate the chicken with the garlic paste and chill for 1,5 hours. Mix all remaining ingredients together to a paste. Squeeze the chicken to drain excess water and marinate it with the paste. Place it on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
