tandoori hoender resep

met die risiko om ‘n resepblog te word.

Tandoori hoender begin met ‘n 2 hoenders se agterkwarte if you know what I mean.

Ontvet die boude-en-dye deeglik. Sny lekker diep hale in die vleis op die boude-en-dye. So 5 of 6 hale per agterkwart.

Meng in ‘n voedselverwerker die volgende –

– 1 teelepel koemyn (sp?) (cumin)

– 1 teelepel garam masala

– 2 teelepels paprika

– 1 teelepel koriander (sp?)

– 4 rooi chillies ontpit en gekap

– 5oo ml natuurlike yogurt

– 5 ml suurlemoensap

Laat die hoender oornag in die yskas in die sousie marineer. Die hele snit moet bedek wees. Volgende dag, pak die outjies in die voorverhitte oond en bak teen 180° C vir so 15 minute aan elke kant, miskien bietjie meer. Bedien met basmati rys, mint sous en suurlemoenkwarte.

tandoori2.jpg

~ by mieliepap on 24 June, 2007.

One Response to “tandoori hoender resep”

  1. Lyk my ons sal ‘n “curry cook-off” moet hou as ons weer op dieselfde kontinent is.

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