Tandoori Chicken

(17)

03:30 min

P R O F I L E
260
Chilled ​4°C
1 Portion
From Raw

Stage 1

  • 01:45
  • 100 %
  • 70 %

Stage 2

Turn the Chicken Over

  • 01:45
  • 100 %
  • 70 %
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.