This "Super Sunday"  after coming from Church...on my way i was just thinking on my mind "now what should i cook for Lunch today?"..also my sister's [Rene] fiance,Llyod was supposed be our guest today.So i wanted to cook something special that he'd also like...after going through my 350+ page cookbook[actually it can't be called a real cookbook...'cause it's just recipes written on an old notebook of mine..but i wish to publish it one day].I thought i'd cook something healthy ...but tasty as well,as i say a healthy tasty lunch!On 167th page i had this recipe which was probably one of my Dad's fav dish...it made me remind of him..i miss him a lot!!Normally this dish is made  in a big Earthen oven called Tandoor which is found mostly in restuarants but i always like to experiment with food..it's the only way you could improve your cooking skills...sometimes you flop and sometimes you succeed..!but do'nt worry keep on trying..and you'll keep on learning as well!![eh sorry for the casual use of language guys, i'm new to blogging,so it might take some time for me to be an expert blogger]
 Now look at that chicken  marinated in all that great spices and which is about go into the pan.I love that color..it looks even more great after it comes out  of the pan!!

This Healthy, Wholesome, Delicious, this dish will definitely win you brownie points from your family :)

 
Pan Smoked Chicken in Indo-Mexican herbs


Ingredients :

• 4 Whole chicken thighs
• 4 tbsp Fresh thick curd
• 40 ml Garlic olive oil
• 60 gm Fresh Ginger-garlic paste
• 25 gm Red chilly powder
• 20 gm Coriander seed powder
• 30 gm Fresh coriander (minced)
• 30 gm Fresh green chillies (chopped)
• 1 table spoon mix of Mexican  Spices & herbs
• 4 gm turmeric powder
• 30 ml Lime juice
• Salt

Method

Wash and rinse chicken legs and marinate using following marination and keep it in the fridge for at least 2 hours.

Marination : mix all together curd, garlic olive oil, ginger -garlic paste, red chilli powder , turmeric powder,coriander seed powder , fresh coriander , green chillies, mexican spices , salt , lime juice .
Now in the non-stick pan add few drops of oil (preferably: olive oil), once oil gets hot shallow fry the chicken legs till well done & crispy.
Garnish with sliced onions ,lemon wedges and coriander leaves but I recommend to serve homemade pan-smoked tandoori with  special Green Chutney[made of Mint leaves]

Note: If you marinate the chicken overnight or for 4 hours it makes the dish more tastier.
           Make 3-4 deep diagonal incisions into the flesh of each piece using a sharp knife.
           Make sure all the marinade  penetrates and coats the chicken. Do'nt forget to rub the marinade into
           the slits.

There's a saying in Turkish that "the food we cooked is eaten first with our eyes before it's eaten with our mouth". take care ...