Saffron chicken Broth Ingredients:
- 1 Tablespoon vegetable oil
- 1 medium onion, cut into medium dice
- 3 pounds chicken legs and thighs, trimmed of excess fat, and cut into 2-inch pieces (or backs – see Notes)1 teaspoon salt
- 2 bay leaves
- 0.2 gm saffron
- 1 gm Dried red onion brunoise
Heat oil in a large, heavy-bottomed soup kettle over medium-high heat. When oil shimmers, add onion and chicken pieces and saute until no longer pink, 5 to 7 minutes.
Reduce heat to low. Cover and cook until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water , salt and bay leaves. As soon as water comes to a simmer, immediately reduce heat to low again. Cover and simmer until broth is rich and flavorful, 20 to 30 minutes longer.
Strain and discard solids. just dissolve saffron strands and dried mix red onion with Broth is ready .
Tandoori spices Marinated Roast chicken Ingredients
- 8 Chicken Drumsticks
- 1/4 cup thinly sliced ginger pieces
- 12 cloves of garlic
- 2 tbsp thinly sliced shallots
- 6 green chilies
- 1/4 cup thick yogurt
- 4 tbsp lemon juice
- 1 tbsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tbsp oil
Remove all the loose skin from the drumsticks and make a few slits on the flesh.
Grind all the ingredients except for the chicken and the oil to form a smooth paste.
Apply the paste liberally all over the chicken and marinate for minimum 1 hour, or overnight in the fridge. Preheat the oven to 400F. Line an ovenproof pan with aluminum foil, coated with oil. Arrange the wings in the pan, making sure the wings are not touching each other. Reserve the remaining marinade. Cook for about 6 minutes, remove from the oven, turn the drumsticks around and pour the reserved marinade over.Reduce the oven temperature to 350F and return the pan to the oven. Cook for 35-40 minutes, rotating the pieces once half way through till the chicken pieces are cooked. even you butter it it gives a pleasant aroma Trim the base of chicken to stand with out support Plate as shown in a deep pasta plate, it taste heavenly.
The tandoor is used for cooking certain types of Iranian, Afghan, Pakistani and Indian foods such as tandoori chicken, chicken tikka and bread varieties like tandoori roti and naan.The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.(wikepedia)