Recipe Submitted by : Purva’s Food Funda (Mumbai, India)

Ingredients :
Boneless chicken pieces- ¼ kg
Corn starch- 1 tbsp (if you r using tandoori masala)

For the Marinade:
Any oil- 2 tsp
Lolypop Masala or tandoori masala powder- 1 tbs
Crushed pepper- ½ tsp
Ginger-garlic paste-1 tbsp
Salt to taste

Method:
Mix all the ingredients of marinade and marinate chicken properly with this marination at least 10 hours in a deep freezer. Put out from freezer before ½ hr to start cooking.
Preheat the oven to 200 C. In microwave you can do it on convection mode.
Coat the chicken pieces in the flour and shake off the excess. U don’t need a heavy coating.
Arrange the chicken pieces on the tray and bake for 25 to 30 minutes turning it in between..
Serve hot with salad.

Meyo salad:
Wash all vegetables. Shred cabbage, capsicum, onion & carrot. Add pickled olive. Mix with dressing.
Dressing:
Mayonnaise sauce- ¼ cup
Mustered sauce- ¼ tsp
Lime juice- 1 tsp
Salt & pepper as per taste
Vinegar in pickled olive or any vinegar- 1 tsp
Use any vegetables as you like. I used baby (small & fresh) cabbage. It’s taste like iceberg lettuce. Because in India, lettuce is not easily available in local market.
This salad goes with anything………..like any tandoori dish, barbecue dish etc. even it’s very tasty sandwich filling.

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