The rich and diverse history of Islamic cuisine has given us a range of flavorful and aromatic dishes that are beloved all over the world. One such dish is Halal Tandoori Chicken, which has its roots in the kitchens of Mughal emperors and is now enjoyed by people from all cultures and backgrounds.
This dish is a highlight of our recipe, which is adapted to Islamic dietary laws and is perfect for anyone who wants to enjoy the spicy, aromatic, and juicy flavors of Tandoori chicken. One of the unique aspects of this recipe is that it incorporates elements of Mamluk cuisine, which was known for using spices and herbs to create complex and delicious flavors.
INGREDIENTS
2 Onions- one for braising one for wagaar.
2-3 Chillies (depends how hot you like it)
1 medium 🍅 tomatoe
50g tomato paste
Small bunch dhania (coriander) washed and some for garnish
Curry leaves
Whole spices
1 Elachi (cardomom) pod, bruised
1 clove
2 peppercorns
Piece Cinnamon stick
¼ teaspoon Whole jeera
2-3 pieces chicken fillet or bone chicken, cleaned washed
Add
1 teaspoon ginger and garlic
1 teaspoon garlic
1 teaspoon green chilli and dhania (coriander) paste
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon KASHMIRI chilli powder
1 teaspoon sultan blend
1 teaspoon dhania (coriander) Jerry powder
Pinch turmeric
Dash of Dry greens, Italian herbs, oreganum, mixed herbs
1 tablespoon lemon juice
2 tablespoon Amina Portuguese marinade
dhall (lentils)
½ cup oil dhal
½ cup pink split lentils
1.5 cups rice
METHOD
rice
Boil rice in water with rough salt till soft
dhall (lentils)
Boil dhall (lentils) In water with rough salt and turmeric till mushy, leave aside to cool. Then blend with with blender
meat
Marinate chicken with dry spices and lemon juice and marinade, leave aside for 30min.
2 teaspoon olive oil, braise one onion diced, with chillies and curry leaves Whole spices.
Add in marinated chicken and cook through
While chicken cooks blend tomatoes, sachet of 🍅 paste, some fresh Parsley and dhania (coriander) with stems and 3 tablespoon water.
Add this to chicken when cooked. Let simmer till reduced.
Once dhall (lentils) is cooled, blend till smooth consistency. Add to cooked meat and adjust salt or chilli powder to taste. Simmer for 10-15min.
Make wagaar with 3 teaspoon olive oil, braise small onion sliced chilli, garlic and curry leaves. Medium to high heat till browning
Add tablespoon butter and some whole jeera.
Throw over cooked dhal and simmer for a few minutes.
Serve with rice, papad ,salads or kachumbar.
Enjoy 😉
