Chicken Tandoori Recipe
Serve chicken meat that is spread in pieces, soft like cotton, delicious and delicious and cooked in a tandoori consistency, with mashed potatoes or with a wonderful butter sauce on aubergines. All compliments come to you. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 5 Min
Cook: 30 Min
| Ingredients for Chicken: | |||
| Chicken Drumstick | 6 Qty | ||
| Black Pepper | 1 Tsp | ||
| Bay Leaf | 3 Qty | ||
| Salt | 1 Tsp | ||
| Dry Onion | 2 Qty | ||
| Ingredients for Marination: | |||
| Rosemary | 1 Tsp (large) | ||
| Thyme | 1 Tsp (large) | ||
| Onion Juice | 2 Tbsp | ||
Steps:
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Wash the chicken drumsticks and dry them with a paper towel. In a deep bowl, whisk together onion juice, a spoonful of oil, fresh (or dried) thyme and rosemary, black pepper and salt. Take the baguettes in this marination and eat them with your hands.
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Take your pressure cooker on the stove, put a tablespoon of oil and heat it.
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Put the baguettes in the pot and turn them around and seal them. You blush like a pomegranate on the outside. Add an onion cut in half and bay leaves and cook for 20 minutes after boiling over low heat.
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Pour two tablespoons of water over them, wrap them in cling film, put them in the fridge and let them rest for at least 2 hours.
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Evaporate the pot and check the chickens. If there is any water left, pull out the pot with the mouth open.
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Remove the skin and bones from the drumsticks. Serve hot without leaving it on puree, toffee or rice. Enjoy your meal!
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Note: If you are going to use your cooked chicken tandoori later, you can wrap it with cling film and store it in the freezer.
90 Min
