RECIPE OF THE DAY

INDIAN FOOD(ASIAN CUISINE)

• NAAN BREAD
• CHICKEN KOFTA
• TANDOORI CHICKEN

 CHICKEN KOFTA SERVED WITH CUCUMBER RAITA

NAAN BREAD SERVED WITH TANDOORI CHICKEN AND CUCUMBER RAITA

RECIPE:

NAAN BREAD

300GM ALL PURPOSE FLOUR 

10GM   SUGAR

11GM YEAST

150ML WATER

50ML MILK

(PLEASE ADJUST THE WATER AND MILK ACCORDING TO YOUR DOUGHT)

SALT TO TASTE

1. ADD THE YEAST,SUGAR,WATER AND MILK IN A CUP(MIX IT TOGETHER)
2. ADD THE LIQUID INTO THE FLOUR,ADJUST THE LIQUID ACCORDING TO YOUR DOUGHT
3. SEASON WITH SALT
4. ROLL THE DOUGHT AND TURN IT INTO A BALL SHAPE
5. PUT IT INSIDE A BOWL AND LET IT REST UNTIL THE DOUGHT DOUBLE IN SIZE
6. BEFORE COOKING ROLL THE DOUGHT ONCE MORE WITH FLOUR 

METHOD OF COOKING: PAN BROIL

TANDOORI CHICKEN

 1 CHICKEN THIGHT 

HALF OF A LEMON JUICE

20GM CHOPPED GARLIC,GINGER,CORIANDER

35GM CHILI POWDER

10GM GROUND CUMIN

ABOUT 50ML OF YOGURT OR TAIRU

RED COLOURING (ADJUST TO YOUR NEED)

1. MIX ALL THE INGREDIENT TOGETHER AND MARINATE THE CHICKEN FOR 1HOUR 

METHOD OF COOKING: OVEN BAKE

CHEF TIPS:IF THE JUICE OF  YOUR CHICKEN IS WHITE IN COLOUR IT IS PERFECTLY COOKED,BUT IF THERE IS STILL BLOOD IT IS READY YET.

CHICKEN KOFTA

200GM MINCED CHICKEN

30GM CHOPPED ONION

20GM CORIANDER LEAF

10GM CUMIN POWDER

10GM FENNEL POWDER

1 NOS EGG

20GM BREAD CRUMS

SEASONING SALT AND PEPPER

CHICKEN STOCK

1. MIX ALL THE INGREDIENT  

 METHOD OF COOKING:PAN FRIED