Chicken Tandoori in Vegetable Puree
Chicken dishes are often made in our homes. Trying different recipes in this
To go out of the ordinary and to search for new tastes,
We keep searching to find the right flavors.
While some of us like the white meat of the chicken, some of us prefer the thigh.
Most prefer it because it tastes a little bit better.
Today I will write a recipe using the thighs.
they will love this recipe.
The puree I placed underneath suits the chicken very well, but still the choice is yours.
You can also make bulgur or rice pilaf with chicken tandoori.
I will write the one with rice in the recipe.
Although it is difficult to find organic chickens today, those old chickens
Even though we can’t smell the delicious smell it makes while cooking, you can still eat chicken from our kitchens.
we do not miss.
Try it like this one at a time, let’s see if you like it.
Materials:
10 chicken cutlets
5 tablespoons of olive oil
1/2 tablespoon butter
2 tablespoons of lard
1.5 teaspoons of salt
1 teaspoon of cumin
1 teaspoon of black pepper
1 teaspoon of red pepper
1 teaspoon of thyme
1 teaspoon of ginger powder
2 medium coffee cups of water
Fabrication :
Mix all the spices and salt in a bowl.
Wash and dry the chicken cutlets.
mix with spices.
Chop the tail fat into very thin pieces and place in a large saucepan.
Add the butter and olive oil and heat them all over medium heat.
Reduce the heat and place the chicken cutlets vertically in the pan.
Cover the lid with water and leave to cook on low heat for 1.5 hours.
During this period, if the water has not fully absorbed, keep the lid open for a while.
let it stay in oil completely by cooking.
Now let’s talk about the ingredients and preparation of the porridge;
FOR PUREE:
6 potatoes
2 carrots
1 zucchini
1 onion
1 capia pepper
7-8 sprigs of parsley
7-8 sprigs of dill
1 glass of water Milk
1 heaping tablespoon of butter
salt
black pepper
1.5 glasses of water
Fabrication :
Chop the potatoes, zucchini, onion, carrot and pepper into large pieces after picking them.
Add 1.5 cups of water and a little salt to the pressure cooker.
Cover the lid and cook for 15 minutes over medium heat.
While the vegetables are hot, pour into a pan and add milk, butter and black pepper.
Add the parsley and dill.
finely chop and add and mix. Your porridge is ready.
Now let’s come to the service; if you want a large plate or according to the person
First, place the puree on a plate and serve it by taking the chicken vertically.
Bon appetit to you all ..