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BABY CORN TANDOORI IN OVEN

BABY CORN TANDOORI

Chicken Tandoori from Indian cuisine is a global hit and here we have a shared an vegetarian option Babycorn Tandoori made in oven with a yummy cucumber dip .


INGREDIENTS:

baby corn -8
Thick yogurt-1/4 cup
coriander powder-11/2 tsp
ginger garlic paste -11/2 tsp
salt – to taste
chili powder -1-11/2 tsp (as per your spice)
Garam masala -1 tsp
dried fenugreek leaves-1 tsp
oil-1 tsp

For Cucumber dip:

Yogurt – 2tbsp
Shredded cucumber -2 tbsp
chaat masala -1/8 tsp

METHOD:

  • To the boiling water, add the baby corns and cook for 2 minutes adding little salt.
  • Skip the above step while using canned babycorns.
  • In a bowl mix  yogurt, coriander powder, ginger garlic paste, chili powder, garam masala, little salt, dried fenugreek leaves and oil thoroughly.
  • Mix the baby corn to it and let it sit for 10 minutes.
  • Preheat the oven to 230 C and bake the babycorn for 15 minutes.
  • In a bowl mix the ingredients listed for the cucumber dip and serve with hot babycorn tandoori

FOR VIDEO RECIPE LINK


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