As Ramadan comes to an end, we wish you and your family Eid Mubarak!
Have an awesome Eid with your family. Hope this Eid brings you immense joy, happiness and blessings.
Boneless chicken cut into cubes – 500 gms
Bell pepper (green, red) – 1 each small size
Onions – 1 small
Skewers – 5
Ginger garlic paste – 1/2 tsp
Red Chili powder – 1 1/2tsp
Turmeric powder – 1/4 tsp
Lemon juice – 2-3 tbsp
Salt – as required
Hung curd – 3 heap tbsp
Ginger-garlic paste – 1 tsp
Kashmiri red chili powder – 1 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/2 tsp
Oil – 6 tsp
First prepare the hung curd which is used in the second marinade. By using curd as it is, water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp, it would take less than half an hour for the process.
Wash the chicken thoroughly and cut into cubes, medium size. You can use bell peppers and onions as well that is cut into cubes. This is totally your choice.
Marinate the chicken with the first marinade by mixing all the ingredients in a bowl. Refrigerate for 30 minutes.
Mix all the ingredients of the second marinade in a bowl and transfer the chicken, bell peppers and onions into this smooth mixture. Refrigerate for at least 2 hours. Best to refrigerate overnight.
Put the chicken on a skewer along with bell peppers and onions. Arrange them the way you like. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
Brush oil on the chicken and also to the grate or grilling plate, whatever you are using for grilling to prevent the chicken from sticking.
Preheat the oven at 400 F and grill the chicken tikka for 30 minutes; 15 minutes on each side.
Serve hot with Mint chutney, raw onions and some salad. Don’t forget to squeeze some lemon on the Tikka.
Christmas is round the corner! It’s time to indulge in a delicious spread. Here’s a simple yet irresistibly yummy roast chicken recipe. We’re sure you will love it! Do try it out and let us know how it went 🙂
Chicken legs – 6 pieces
Mint leaves – 1 cup
Coriander leaves – 1 cup
Green chilies – 6-8
Ginger garlic paste – 1 tsp
Garam masala- 1/4 tsp
Cumin powder – 1 tsp
White distilled vinegar – 1 tbsp
Lemon juice- 1 tbsp
Oil – 2-3 tbsp
Salt as required
Make slits on the checks pieces after thoroughly washing them. Marinate the chicken with ginger garlic paste, vinegar, garam masala, cumin powder and some salt. Refrigerate for 15 minutes.
Grind mint leaves, coriander leaves, green chilies, lemon juice and salt into a smooth paste. Add half of the paste to the chicken and refrigerate for another 15 minutes.
Heat oil in a pan and fry chicken pieces till slightly brown.
Add in the remaining paste and some water. Cover and cook the chicken.
Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
Heat oil in a pan. Fry onions till golden brown. Meanwhile, dice the tomato
Blend the fried onions (oil drained from the onions and cooled), tomato, 1 tsp ginger garlic paste
Fry this paste well until the raw smell goes and oil separate
Add the marinated chicken and fry well
After sometime add remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder ,garam masala powder and salt. Mix well until all the masalas are well incorporated
Whisk the yogurt and add it to the chicken and mix immediately
Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes
Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.
Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti