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Oven use

Code/Food

Serving Size

Ingredients

Non-Veg

Tandoori

Platter

2 Naan

with

Chicken

and

veggies

Chicken - 250 g, Large red bell pepper – 1, Large yellow

bell pepper – 1, Large green bell pepper/capsicum/shimla

mirch – 1, Onion - 1 medium size, Tomato - 1 large size

Marinade :

Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger

garlic paste or crushed ginger garlic - 1 tbsp, Ajwain/

carom seeds - 1 tsp, Kashmiri red chili powder - 1 to

2 tsp, Turmeric powder/haldi - ½ tsp, Jeera powder/cumin

seeds powder - 1 tsp, Dhania powder/coriander powder -

1 tsp, Garam masala powder - ½ tsp, Dry mango powder/

amchur powder - 1 tsp, Chaat masala - 1 tsp, Black pepper

powder (optional) - ½ tsp, Juice of half lemon, Oil or ghee

or butter for brushing - 1 to 2 tbsp, Rock salt or black salt

Naan :

Flour (maida) - 2 cup, Baking soda - ¼ tsp, Salt to taste,

Curd - 2 tbsp, Milk - 2 tbsp, Oil for brushing

Instructions

Chop the chicken in square shaped cubes. The veggies also should be chopped in

square shapes. Keep the chopped veggies and chicken aside.

In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger

garlic paste and all the spice powders plus ajwain, including black salt. Mix

the spice powders with the curd. Add oil. Add the veggies and chicken to the

marinade. Marinate for at least 2 hours or more in the refrigerator. Remove after

2 hours and bring the marinated chicken and veggies at room temperature.

Filter our mixed with baking soda and salt. Create a small crater in the our

then pour curd, milk and oil in it. Mix all these ingredients properly and use

some water enough to knead soft dough. Press the dough nicely with your hand

making it smooth, it becomes very light. Cover the dough and keep aside for

some time allowing it to ferment only then dough will be ready to make Naan.

Break of the dough into 8 equal pieces and round them off into balls. Take a

ball of dough, wrap it in dry our and atten with a rolling pin into a Naan and

expand a little with your ngers. Gently roll with a rolling pin into a round Naan.

Apply some oil with brush on crusty plate and place two naan and some portion

of marinated vegetable and place the crusty plate on high rack in a microwave

oven and press start button. When microwave oven beep once, turn the side of

naan. When microwave oven beep twice, take out the naan. When beep, take

out non veg tandoori platter and serve hot with naan.

Code/Food

Serving Size

Ingredients

Veg

Tandoori

Platter

2 Naan

with

Tandoori

vegetables

Paneer/cottage cheese - 250 g, Large red bell pepper – 1,

large yellow bell pepper – 1, large greenbell/pepper/capsicum/

Shimla mirch – 1, Onion - 1 medium size, Tomato - 1 large size

Marinade :

Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger

garlic paste or crushed ginger garlic - 1 tbsp, Ajwain/

carom seeds - 1 tsp, Kashmiri red chili powder - 1 to 2 tsp,

turmeric powder/haldi - ½ tsp, Jeera powder/cumin seeds

powder - 1 tsp, Dhania powder/coriander powder - 1 tsp,

garam masala powder - ½ tsp, Dry mango powder/amchur

powder - 1 tsp, Chaat masala - 1 tsp, Black pepper powder

(optional) - ½ tsp, Juice of half lemon, Oil or ghee or butter

for brushing - 1 to 2 tbsp, Rock salt or black salt

Naan :

Flour (maida) - 2 cup, Baking soda - ¼ tsp, Salt to taste,

Curd - 2 tbsp, Milk - 2 tbsp, Oil for brushing

Instructions

Chop the paneer in square shaped cubes. The veggies also should be chopped

in square shapes. Keep the chopped veggies and paneer aside.

In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger

garlic paste and all the spice powders plus ajwain, including black salt. Mix

the spice powders with the curd. Add oil. Add the veggies and paneer to the

marinade. Marinate for at least 2 hours or more in the refrigerator. Remove

after 2 hours and bring the marinated paneer and veggies at room temperature.