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