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Tandoori Chicken is popular dish which is enjoyed worldwide. Easy to prepare and yummy for your tummy! It is traditionally cooked at high temperatures in a tandoor, but can also be prepared in OTG or barbeque grill. Here is the home made version of Tandoori chicken cooked in OTG! Portions: serves 2-4 Ingredients:                                                                                 2 breast and 2leg pieces each For marinate paste: 2 table spoon  ginger garlic paste 2 table spoon hung curd(curd hanged in a cloth overnight) 2 table spoon Kashmiri red chilli powder. 1 table spoon garam masala 1 whole lemon juice 1 table spoon of dhania and jeera powder salt to taste Procedure: Wash clean and prick the chicken flesh with the knife edge or ...

Ghee being an essential ingredient in Indian kitchen, most of our dishes are made using ghee. Every traditional Indian kitchen has ghee as it's important ingredient. Method of preparing ghee: Step1 Collect milk cream(malai) from whole milk and keep it in a container together and refrigerate it.( at least for 15-30 days appro 250 grams)   Step2 Defrost the container. Bring the container to room temperature, add chilled water and churn it. Continue churning till the malai is soft and forms a ball like shape. This soft ball is butter. The water in which this butter is churned is called buttermilk. Step3 Drain the buttermilk from the butter and put the soft white butter in a hard base pot and heat it on low flame for making ghee. As soon as it turns into light brown liquid ghee is ready. Salt can be added(optional)to get texture like rawa(semolina). Notes: 1. Heavy whipping cream can be used instead of malai. 2. Use chilled water while churning the malai ...