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Saturday, June 18, 2011

Tandoori chicken and Asparagus with Cream recipe

Marinade for the chicken
Ginger root-2 inches piece, peeled and grated
Garlic-4 peeled and minced
Cumin seeds - 1 tsp grounded
Cardamom - ¼ tsp
Cloves - ¼ tsp grounded
Cayenne pepper - ½ tsp
Salt - ¼ tsp
Plain yogurt - 1 cup
Chicken pieces - 4 lbs
Vegetable oil or cooking oil - 4 tsp
Paprika powder - 1 tsp (for color)
Turmeric - ½ tsp
Tomato paste 1 tbs.
white vinegar 2 tbs.
lemon juice 4 tbs.

clean the skin of chicken, wash, drain and keep aside

Prick each chicken piece a few times with a fork (to infuse marinade)

Mix grated ginger, garlic, cumin seed, cayenne pepper, cardamom, cloves and yogurt

Transfer chicken pieces to a foil-lined baking pan

Pour over the yogurt mixture

Use your hands to coat the meat completely

Place in an airtight container

Leave for minimum 2 hours or overnight or longer in the refrigerator

Remove from fridge 30 minutes before cooking

Heat oven to 240º C or 475º F

Line a baking tray with aluminum foil

Dribble oil over the chicken in the pan

Sprinkle turmeric

Place baking pan in the oven

Cook for one hour until the pieces turn brown and dry

Turn the pieces halfway though cooking

Drain off excess oil to avoid soggy output.

Wait till the meat comes off the chicken..

Ingredients for the pasta :
pasta boiled
1 onion chopped wings
3 cloves garlic chopped
1 package asparagus
2 carrots cut to big pieces
2 sticks celery
7 pieces fresh mushroom
1 cup cream
1 ts dry basil
white pepper and 1 ts ginger
2 tbs oil.
In a cause pan heat the oil, add the onion for two minutes. then add the rest of all the vegetables.
add salt , white pepper , ginger, and cover the pan for 5 minutes.
After that add the cream and let the sauce boil for 4 minutes. then add the boiled pasta and the basil.
stir the food very well and serve it with the chicken