So, who are the greatest artists of the world?
No, I am not looking for names here. I am looking more at the different art forms that exist in the world.
Of course, a comparison between two very distinct art forms, say, painting and music or dancing...is very tough...and makes no sense as such to make a comparison between two...but then quoting Amitabh Bachchan from Cheeni Kum, the other forms of arts attract either your eyes, or ears, or some other sensory organ.
But, cooking....and a perfect recipe alongwith a perfect execution...attracts your eyes, your nose, your taste buds...and thus...cooking is the greatest art of the world.
The first recipe which I just cooked the previous night, was Tandoori Tangdi, and believe me, its one of the easiest and tastiest recipes you could execute with chicken. Also, its very very healthy
A few people ask me, how could a person writing blogs on spirituality and mythology(Rhythm Divine) love so much of chicken in his recipes. But then, I am mostly a fan and devoted to a deity, who dances, roams around naked, is the perfect lover, plays music, and is very powerful, so that part comes easy.
Now enough of the prologue, lets jump straight away to the recipe.
For the recipe, you will need an Electric Tandoor, or a Griller. I have used Electric Tandoor in this recipe. Other item which you would need, is aluminium foil, which is quite an integral part of this recipe.
Ingredients:
5-6 Full Chicken Legs
1/2 cup hung curd
1 medium onion chopped
2 lemons juiced
2 teaspoons ginger garlic paste
2 teaspoons garam masala
1 tablespoon Ghee/Butter
1 teaspoon red chilli powder(preferably "Tikhalal", as it is not that spicy, but very red, giving a nice color to chicken
Red and yellow food coloring(highly optional)
Salt to taste
Finely chopped fresh coriander leaves for garnishing
Chaat masala(optional)
Sliced lemon wedges for garnishing
Method:
Wash and take each of the full legs one by one, and make fine incisions with a sharp knife on both sides of the leg. The incisions should be deep and around the bone, so that the flavour of spices reach the inner parts of the leg.
Now, squeeze lemon juice in a separate container and mix salt in the juice. Rub the entire juice over the chicken legs. Make sure that the juice reaches the incisions you have made. Keep this marination for 20-30 minutes.
Now, mix in together hung curd, chopped onion, garam masala, ginger garlic paste, red chilli powder and salt. Mix together to form a smooth paste. One important aspect is to use hung curd. Till the curd wont be thick enough, it would not stick to the leg. For preparing hung curd, use a thin cloth and put in normal curd and either hang it form some height or keep it over a sieve, so that all the water slowly flows leaving a thick cud behind.
You may also add color at this step, though I highly encourage use of natural colors, the reason why I avoid adding artificial colors to this recipe, and use the nice red color of Tikhalal red chilli powder. If you want a better looking Tangdi, go for half teaspoon of red and yellow colors both.
Now apply the paste over the marinated chicken legs. Make sure to apply most of the mixture at the incisions made in the chicken leg. The more this mixture reaches here, the more tasty the tangdi would be.
Now refrigerate the marinated chicken legs for 6-24 hours. The more you refrigerate, the tastier the tangdis are.
Once you are done with apt refrigeration of the legs, take substantial size of aluminium foils and wrap the chicken leg completely in the foil
Repeat the step for all the legs
This step is performed because the foil would restrict the direct heat of the Griller or the Tandoor and the juices would remain inside the foil and not flow off. This way, the chicken wont get dry and be juicy. Swith the tandoor on and let it be pre-heated for 2-3 minutes. Now place the wrapped legs on the tray of electric tandoor and cook for around 10-12 minutes. Now, turn them around and cook for another 8-10 minutes.
Now, take the wrapped legs out and unwrap them one by one. The chicken is still half cooked.
Now, apply ghee/butter all over the chicken leg, and specially over the incisions made. This ghee will not only cook the chicken, but also prevent the chicken juices from flowing out, rendering a very juicy chicken tangdi. If possible, try to apply the ghee with fingers or with a flat spoon, so that the ghee reaches every part of the chicken. Do this for both the sides.
Now spread an aluminium foil over the plate of the tandoor and place the legs across on the plate. Cook for another 3-4 minutes in a pre-heated tandoor. Turn the pieces around, again cook for 2-3 minutes. Switch the tandoor off and let the Tangdis inside for 1-2 minutes more.
Remove the tangdis and place them in a bowl. Sprinkle some chaat masala, squeeze some lemon juice and keep the wedges for garnishing. Sprinkle fresh coriander leaves and enjoy the juicy, tasty Tangdis.
No, I am not looking for names here. I am looking more at the different art forms that exist in the world.
Of course, a comparison between two very distinct art forms, say, painting and music or dancing...is very tough...and makes no sense as such to make a comparison between two...but then quoting Amitabh Bachchan from Cheeni Kum, the other forms of arts attract either your eyes, or ears, or some other sensory organ.
But, cooking....and a perfect recipe alongwith a perfect execution...attracts your eyes, your nose, your taste buds...and thus...cooking is the greatest art of the world.
The first recipe which I just cooked the previous night, was Tandoori Tangdi, and believe me, its one of the easiest and tastiest recipes you could execute with chicken. Also, its very very healthy
A few people ask me, how could a person writing blogs on spirituality and mythology(Rhythm Divine) love so much of chicken in his recipes. But then, I am mostly a fan and devoted to a deity, who dances, roams around naked, is the perfect lover, plays music, and is very powerful, so that part comes easy.
Now enough of the prologue, lets jump straight away to the recipe.
For the recipe, you will need an Electric Tandoor, or a Griller. I have used Electric Tandoor in this recipe. Other item which you would need, is aluminium foil, which is quite an integral part of this recipe.
Ingredients:
5-6 Full Chicken Legs
1/2 cup hung curd
1 medium onion chopped
2 lemons juiced
2 teaspoons ginger garlic paste
2 teaspoons garam masala
1 tablespoon Ghee/Butter
1 teaspoon red chilli powder(preferably "Tikhalal", as it is not that spicy, but very red, giving a nice color to chicken
Red and yellow food coloring(highly optional)
Salt to taste
Finely chopped fresh coriander leaves for garnishing
Chaat masala(optional)
Sliced lemon wedges for garnishing
Method:
Wash and take each of the full legs one by one, and make fine incisions with a sharp knife on both sides of the leg. The incisions should be deep and around the bone, so that the flavour of spices reach the inner parts of the leg.
Now, squeeze lemon juice in a separate container and mix salt in the juice. Rub the entire juice over the chicken legs. Make sure that the juice reaches the incisions you have made. Keep this marination for 20-30 minutes.
Now, mix in together hung curd, chopped onion, garam masala, ginger garlic paste, red chilli powder and salt. Mix together to form a smooth paste. One important aspect is to use hung curd. Till the curd wont be thick enough, it would not stick to the leg. For preparing hung curd, use a thin cloth and put in normal curd and either hang it form some height or keep it over a sieve, so that all the water slowly flows leaving a thick cud behind.
You may also add color at this step, though I highly encourage use of natural colors, the reason why I avoid adding artificial colors to this recipe, and use the nice red color of Tikhalal red chilli powder. If you want a better looking Tangdi, go for half teaspoon of red and yellow colors both.
Now refrigerate the marinated chicken legs for 6-24 hours. The more you refrigerate, the tastier the tangdis are.
Repeat the step for all the legs
This step is performed because the foil would restrict the direct heat of the Griller or the Tandoor and the juices would remain inside the foil and not flow off. This way, the chicken wont get dry and be juicy. Swith the tandoor on and let it be pre-heated for 2-3 minutes. Now place the wrapped legs on the tray of electric tandoor and cook for around 10-12 minutes. Now, turn them around and cook for another 8-10 minutes.
Now, take the wrapped legs out and unwrap them one by one. The chicken is still half cooked.
Now, apply ghee/butter all over the chicken leg, and specially over the incisions made. This ghee will not only cook the chicken, but also prevent the chicken juices from flowing out, rendering a very juicy chicken tangdi. If possible, try to apply the ghee with fingers or with a flat spoon, so that the ghee reaches every part of the chicken. Do this for both the sides.
Now spread an aluminium foil over the plate of the tandoor and place the legs across on the plate. Cook for another 3-4 minutes in a pre-heated tandoor. Turn the pieces around, again cook for 2-3 minutes. Switch the tandoor off and let the Tangdis inside for 1-2 minutes more.
Remove the tangdis and place them in a bowl. Sprinkle some chaat masala, squeeze some lemon juice and keep the wedges for garnishing. Sprinkle fresh coriander leaves and enjoy the juicy, tasty Tangdis.
