Description:
Tandoori Chicken with Cucumber Mint Raita is served at Sudu in the Hilton Kuala Lumpur. When you are looking to spice up your dinner routine, borrow some cues from Malaysia with this Tandoori Chicken recipe. Although the origins of this dish can be traced back to India, Tandoori Chicken has become a local favorite and is served by most Indian restaurants in Malaysia, like Sudu. There is no doubt you will leave this restaurant saying “sangat sedap,” which means “very tasty.”
Ingredients:
2 skinless whole chicken thighs
Ingredients for Tandoori Seasoning:
100 g onion - ground
100 g shallot - ground
100 g ginger - ground
200 g garlic - ground
30 ml lemon juice
400 g plain yogurt
10 g garam masala
200 g chili powder
1 tsp tandoori red coloring
Onion ring - to garnish
Lemon wedge - to garnish
Salt
Pepper
Ingredients for Cucumber Mint Raita:
200 g cucumber
50 g mint leaf
100 g plain yogurt
Pinch of garam masala
1 red chili
Salt
Pepper
Procedure:
Combine all tandoori seasoning ingredients and mix well. Marinate the chicken thighs with the mixed seasoning and store overnight.
Cook in the oven at 180°C for 25 minutes.
For the raita, dice cucumbers into small cubes, julienne the red chili, and chop the mint. Mix well with plain yogurt, add a pinch of garam masala, season with salt and pepper to taste.
Place the chicken on a plate and drizzle with cucumber mint raita. Garnish with the onion ring and lemon wedge
Recipe Author: Hilton Kuala Lumpur
Photo By: Hilton Kuala Lumpur
Restaurant/Hotel: Hilton Kuala Lumpur. 3 Jalan Stesen Sentral, Kuala Lumpur, 50470, Malaysia
Source: http://news.hiltonhhonors.com/assets/HHNR/docs/RecipesFromAroundTheWorld_FINAL.pdf