Tandoori Chicken

 

If you're looking for a no artificial food coloring tandoori chicken your search stops here. Today I'm sharing an alternative method on achieving that vibrant red tandoori chicken recipe without any food coloring by using all naturally safe color by using beetroot. Worry not you won't taste any earthy flavor of beetroot in your chicken. Just grated beetroot extract the juice and marinate the chicken with it for the sexy red tandoori chicken without worrying of any harmful food coloring. It's natural, safe and absolutely beautiful.

You may opt to bake, grill in tandoori or even stovetop method to prepare this delicious tandoori and I prefer using my oven to grill my chicken. It's soft, juicy and scrumptious to serve your family and friends. Marination is the important step in preparing a good tandoori chicken. Allow the chicken ample of time to marinate for all the flavours to absorb in the chicken for a perfect grill. 

I made this tandoori chicken for our Saturday lunch as requested by my youngest Dandelion and served with Naan,mint chutney, cucumber raita,sliced onion and lemon wedges which is a must for a complete tandoori meal. 

Ingredients 

1 kg chicken thighs,deskinned and fat trimmed 

1st Marination

1 1/4 tbsp Kashmiri chilly powder

1 tbsp ginger garlic paste 

1 tbsp lemon juice 

Salt to taste 

2nd Marination

1 tbsp ginger garlic paste 

1/4 tsp beetroot powder

1 1/4 cup Greek yogurt 

1 tsp Kashmiri chilly powder 

1/2 cup vegetable oil 

1 tsp cumin powder

3/4 tsp black salt

1 tsp coriander powder 

1 tsp garam masala powder

Methods

Wash, cleaned and score the chicken using a sharp knife.

Add all the ingredients listed under 1st marination to the chicken and mix well to coat. 

Cover with lid and store in the fridge to marinate for an hour. 

In another large bowl add all the ingredients listed under 2nd marination and mix well. 

Remove chicken from refrigerator and add into the prepared 2nd marination. Mix well, cover with lid and store in the fridge to marinate at least 8 hours or overnight.

 Thaw the chicken for half an hour the next day. Preheat oven at 220' celcious and bake place the chicken on a tray lined with parchment paper. 

Bake for 25-30 minutes and change to broil and grill for 5 minutes.

Serve with Indian flat bread or Naan. 

Toasted Marshmallow Hot Chocolate

No one can say no to a good hot chocolate prepared with utmost care and love. One of those are my toasted marshmallow hot chocolate that lingers on your tongue even after an hour savouring the deliciousness of thick, chocolaty hot chocolate. Perfect on that cold winter night right in front of fireplace or even while flipping your good read. 

Plain marshmallow works great in this recepi instead of flavoured mallows. That slightly toasted marshmallow soak the goodness of the cuppa and melt in your mouth in every sip.  U may use microwave to toast the marshmallows, I simply torched them with my hand torch. 

Dandelions love the hot chocolate to the last sip and it gained me another badge of success. It's smooth, silky and full of flavor. Use a good quality chocolate for the best end result. I have been making this delicious hot chocolate ever since upon request from my Dandelions.

Simple and easy to make for a special nights or even on bad days to cherish your loved ones anytime of the day. Do give it a try and enjoy the lip smacking toasted marshmallow hot chocolate 

Ingredients 

2 cup whole milk

1/2 cup whole cream

1 tsp vanilla extract

7 ounces dark chocolate 

1"inch Sri Lankan cinnamon 

1/8 tsp salt

4 tbsp brown sugar 

For Toppings 

Toasted marshmallow

Cocoa powder,for sprinkling 

Methods

In a pan heat the milk and cream for 2-3 minutes. When it's about to boil, add the brown sugar,chocolate and salt. Stir till the chocolate completely melted. 

Add the vanilla extract and stir for 30 seconds. Remove from heat.

Pour the hot chocolate into a serving mug, top with toasted marshmallow and sprinkle with cocoa powder. 

Serve hot.