Tandoori chicken

A day out with Manchester parade!!

Manchester Day is an annual event that celebrates everything great about the city. It is a day for families, residents and visitors to get together and celebrate all things Mancunian that have made Manchester one of the world’s most iconic cities.
Manchester Day 2016 was even bigger and better than ever! As well as an amazing parade through the heart of the city, Manchester’s city centre squares featured a dazzling array of performances and decorations.

Over 170,000 people enjoyed the sunshine and watched the parade as it snaked its way through the city centre. Over 2,500 people participated in Manchester day including 90 Manchester charities, community groups and companies who transformed the city centre in an amazing party, among them kerala performers were very spectacular. It was a dizzying spectacle of colour and sound; the dancers each carried an eight-foot pole covered with hundreds of short metallic streamers that swished back and forth with their choreographed movements, catching and reflecting the bright evening light. The procession moved forward slowly, while the dancers performed, the musicians played their drums in devotional tempo. It made me happy, I loved that feeling of camera in my hand!!

Beats and Rhythm!!

Chenda – The Kerala Drum.
Chenda is a percussion drum that is part of Kerala’s culture and tradition. Chenda is made from a cylindrical wooden drum about two feet long. Both ends are covered with hide. The tuning is done by adjusting the tension of the skin and the strings on the sides. The instrument is hung on the neck of the artiste. Only one face of the chenda is beaten, with sticks. Usually the performances are by a group, but there are solo presentations also. Two popular ensembles are Panchari melam and Pandi melam. Usually the sound of chenda is loud but an expert can play it with great sensitivity.

Smiley faces in amazing costumes.

Electrifying sounds!!

Some girls are born with glitter in their veins…

Little smiley faces. 

Dance to the beat!!

Brilliant dancers!!

Fire down the streets, from the drums of kerala!!

Crowds in my heart!! They been calling your names…

She would be half a planet away, floating in a turquoise sea, dancing by moonlight to flamenco guitar.

They all enjoyed every moment!!

 

The above photo is a tandoori chicken.

Tandoori chicken recipe.

Marination is the key for tandoori chicken recipe. A perfect marinade and leaving chicken soaked in that marination for a day would result into succulent and delicious chicken when cooked. Another key point to be aware of is basting. To keep meat moist during cooking, it is important to remove them from oven when they are half cooked and coat chicken with layer of butter on both sides. Put them back for remainder of cooking time. This ensures that chicken does not dry out and stays moist. Enjoy this dish with green Chutney.

Prep time: 40 minutes

Cook time: 30 minutes

Serve: 4

Ingredients for Tandoori Chicken.

Whole Chicken – 1
Kashmiri red chilli powder – 2 teaspoon
Lemon juice – 3 tablespoons
Salt to taste
Yogurt – 1 cup
Ginger paste – 2 tablespoons
Garlic paste – 2 tablespoons
Garam masala powder – 1/2 teaspoon
Butter to baste 2 tablespoons
Chaat masala 1/2 teaspoon
Method

1)Make incisions with a sharp knife on the chicken breast, legs and thighs.

2) Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.

3) Take thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.

4) Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.

5) Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas for 20 to 25 minutes, or until almost done.

6) Baste chicken with a little butter and cook for another four minutes. Remove and set aside.

7) Sprinkle chaat masala powder and serve with onion rings and lemon wedges. It can be served hot or cold. Here I have presented it cold.