two weekend ago with recipes | cheesy hashbrown and tandoori chicken








two weekend ago, i cooked cheesy hash brown and (surprisingly) delicious tandoori chicken for lunch. all baked! then, we went out and continued the festivity by having apem with banana dip and two scoops of gelato. hallelujah!

cheesy hash brown recipe
recipe adapted from here.

ingredients:
10 oz shredded hash browns
1/2 can (5.35 oz) cream of chicken soup (i used campbell)
1 cup shredded cheddar cheese
6 tbsp sour cream
4 tbsp chopped onions
4 tbsp melted butter

method:
1. heat oven to 350 deg. F. spray a baking dish with cooking spray. in a large bowl, combine all ingredients, mix well. spread into the prepared baking dish.
2. bake the hash brown for 45 mins, or until hash brown are tender and looked golden.


tandoori chicken recipe
recipe adapted from here.

ingredients:
3 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp cayenne pepper
1 tbsp paprika
1 tbsp garam masala
1 cup plain yogurt
1 tsp salt
1 tbsp lemon juice
5 garlic cloves
1 kg skinless chicken

method:
1. in a medium saucepan, heat the olive oil all over medium-high heat. combine the coriander, cumin, ginger, cayenne pepper, paprika, and garam masala in a small bowl. once the oil is hot enough, add the spice mixture and stir to incorporate. cook for 1-2 mins until fragrant. allow to cool.
2. in a large mixing bowl, add the spice to the yogurt. add in the lemon juice and garlic. stir to combine.
3. using a sharp knife, slice 2-3 deep slits (almost to the bone) into each piece of chicken. add all the chicken to the mixing bowl with the yogurt sauce and stir to coat well. cover the bowl with cling wrap and place in the fridge for 1-2 hrs.
4. preheat your oven at 375 deg. F. set your oven to grill mode. place your chicken in the oven and cook for almost 1hr, or until the chicken is fully cooked. after 30 mins, check you chicken periodically (every 10mins).
5. once the chicken is done, remove from the oven and let it sit for 5mins to cool down.
6. serve with brown rice or biryani rice.

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