WHITE MEAT GOOD FOR HEALTH!!
If there is one word that describes chicken, it is versatility. Roasted, broiled, grilled or poached, and combined with a wide range of herbs and spices, chicken makes a delicious, flavorful and nutritious meal. It is no wonder chicken is the world’s primary source of animal
protein and a healthy alternative to red meat. It is available to enjoy throughout the year.
Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.
Chicken is a very good source of the cancer-protective B vitamin,
niacin. Components of DNA require niacin, and a deficiency of niacin (as well as other B-complex vitamins) has been directly linked to genetic (DNA) damage. A four-ounce serving of chicken provides 72.0% of the daily value for niacin.
So enjoy cooking !!
Murg Tandooori:)) Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of
kashmiri red
chilli powder 1 tblspn of
lemon juice Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for 5-6 hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost brown. Baste it with butter and cook for another 4-5 minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
enjoy murg tandoori with rumali roti:))