Kalmi Kabab

Kalmi Kabab

Ingredients

Chicken pieces( boneless)- 500 gms

Thick curd- 1/2 cup

Ginger and Garlic paste- 2 tbsp

Green chilli paste- 1 tsp

Besan flour- 2 tbsp

Egg beaten- 1 no

Food color yellow- pinch

Garam masala powder- 2 tsp

Salt to taste

Butter or Oil for basting

Kalmi Kabab

Method

In a large bowl add curd, ginger and garlic paste, green chilli paste, besan flour, beaten egg, food color, garam masala powder and required salt. Whisk everything well to get smooth paste, add the chicken pieces to this marination and marinate chicken pieces for atleast four hours. Pre heat oven at 300 f, meanwhile skew the chicken pieces into a metal skewers. Place the chicken skewers in the center rack of the oven and place a baking tray in the lower rack of the oven to collect the drippings. Bast the chicken pieces with butter and turn the chicken pieces occasionally until the Kalmi kababs are browned on all sides and cooked completely.

Garnish with onion slices and serve along with tandoori roti or with pulao.

Chicken Kabab

Paneer Tikka

Paneer Tikka

Ingredients

Paneer( cottage cheese)- 500 gms

Ginger and Garlic paste- 2 tsp

Thick Curd/ Yogurt- 1 cup

Red chilli powde- 2 tsp

Garam masala powder- 1 tsp

Chaat masala- 1/2 tsp

Kasoori methi( crushed)- 1/2 tsp

Vinegar- 1 tsp

Kesar food color- few drops

Salt to taste

Oil required

Paneer Tikka Recipe

Method

Cut the paneer into 1/4 inch thick squares.

Tie 1 cup curd in muslin cloth and let it hang for 1/2 hour until all the water from curd is drained and curd becomes thick. Add the hung curd, ginger and garlic paste, red chilli powder, garam masala powder, kasoori methi, vinegar, food color and required salt to a bowl. Whisk everything well and add the paneer pieces. If required you can also add diced capsicum and diced onions. Let the paneer soak in curd marination for atleast 2 hours.

To cook paneer tikka in oven- 

preheat oven at 300 degree. Arrange the marinated paneer pieces( capsicum and onions if used) into a metal skewer. Brush paneer pieces with little oil, place skewer on a baking tray and place tray in the center rack of the oven. Bake the paneer tikkas for 10 mins or until paneer pieces are browed on the sides. 

To cook paneer tikka on tawa- 

heat a non stick pan or griddle, grease tawa with little oil and place the marinated paneer tikkas on hot tawa. Cook on medium flame until paneer tikka are roasted and browned on both sides.

To serve-remove the paneer tikkas on to a plate, sprinkle chaat masala on top, garnish with coriander leaves, green chillies and lemon wedges and serve with green chutney.

Paneer Tikka

Chicken Tikka.

Ingredients

Chicken breast( cubed)-500gms

Onion medium( grated)-1

Garlic paste-1tbsp

Ginger( grated)-2tbsp

Kashmiri red chilli powder-2tsp( +/-)

Cumin powder-1/2tsp

Coriander powder-1/2tsp

Curd/ Yogurt-1/2cup

Salt to taste

Butter for basting

Garnish

Onion small( diced)-1

Capsicum small( diced)-1

Cilantro leaves-few

Method:

In a large bowl add grated onion, grated ginger, garlic paste, red chilli powder, cumin powder, coriander powder, salt and curd. Whisk them well, add the chicken cubes to the tikka masala and marinade for atleast 3 hours( if possible overnight marinade is preferred.) Pre-heat oven to 400F, add the marinade chicken cube to the wooden skewer, in between chicken cubes add the diced onions and capsicum. Place the wooden skewers in the center of oven rack and bast with butter occasional. Roast the chicken tikkas in oven for 20 mins or until chicken is cooked. Garnish with Cilantro leaves and serve with chutney of your choice.

Tangdi Kabab.

Boneless Chicken pieces-500gms( you can also use Chicken Drumsticks)

Olive oil/ Butter/ Ghee for basting

First marinade ingredients

Ginger and Garlic paste-4tbsp

Red Chili powder-1tbsp( +/-)

Turmeric powder-1/4tsp

Hung curd/ Thick curd-1/4cup

Second marinade ingredients

Roasted Besan flour/ Chickpea flour-1tbsp

Lime juice-2tsp

Olive oil-5tbsp

Onion powder-2tbsp

Garlic powder-2tbsp

Ground black pepper-1/2tsp

Salt to taste

Method

In a medium sized bowl add the first marinade ingredients and mix well, to this marinade add the chicken pieces and marinate for 4 hours( overnight marinade is preferable). Next in another bowl add the second marinade ingredients and mix well until the besan flour is well blended to a smooth paste. Add the marinaded chicken pieces to the second marinade and marinate for another 4 hour( for the second marinade overnight marinade is not required). Preheat oven/ grill to 400°F, thread the marinaded chicken pieces onto wooden skewers. Place the skewers in the center grill rack of your oven. Roast the chicken for 20 mins until cooked and golden brown on all sides( if required you can also brush the chicken pieces with oil/butter).

Chicken Tikka Masala

Ingredients 

Chicken Tikka Pieces-10( Click Here for Chicken Tikka recipe)

Basic Tomato Gravy-1cup( Click Here for Basic Tomato Gravy recipe)

Onions- 1 nos( Fry till golden brown and grind to smooth paste)

Ginger and Garlic paste-1/2tsp

Kashmiri red chilli powder-1 1/2tsp(+/-)

Coriander powder-1tsp

Garam masala-1tsp

Kasuri methi( crushed)-1tsp

Heavy cream-1/2cup

Butter-3tbsp

Salt to taste

Orange food color-few drops(optional)

Coriander leaves to garnish.

Method

In a sauce pan add the basic tomato gravy to this add fried onion paste, ginger and garlic paste, kashmiri red chilli powder, coriander powder, garam masala, kasuri methi and salt, mix well. Place the pan on medium heat and cook for 3 mins stirring constantly. Next add the prepared chicken tikka pieces. And cook for another 2 mins, now add the heavy cream and melted butter. Increase heat cook for another 1 min and remove from heat. Garnish with coriander leaves and serve hot with Naan or Rice.

Tandoori Mushroom Masala

Ingredients

Button mushroom sliced-1pack

Capsicum medium diced-1

Ginger and Garlic paste-1tsp

Thick curd-1tbsp

Tandoori masala-2tbsp

Kasoori methi( soaked in 1tsp warm water)-1tsp

Salt to taste

Oil-2tsp

Method

In a medium bowl mix ginger and garlic paste, curd, tandoori masala, kasoori methi and salt. Make a smooth paste and add the sliced mushrooms and diced capsicum. Mix well the mushrooms with masala paste and allow to marinate for 15 mins. Heat oil in a pan, when hot add the marinated mushroom and capsicum along with masala. Fry for few mins and cover with lid for 5 mins. Uncover the pan and sauté the mushrooms until semi dry. Serve hot with Roti. 

Tandoori Chicken

Tandoori Chicken

This is an authenticate Indian Tandoori Chicken Recipe. Quite simple to prepare and less oil food. Try It!

Ingredients

Chicken Drumsticks and Thighs- 8
Ginger and Garlic Paste- 3 tbsp
Thick Curd- 50 gms
Garam Masala Powder- 2 tbsp
Red Chilly Powder- 1 1/2 tsp
Turmeric- 1/4 tsp
Pepper Powder- 1/2tsp
Red food colour- few pinch
Salt- 1 1/2 tsp
Mace- 1/2 tsp
Nutmeg- 1/2 tsp
Juice of Lemon- 2 nos
Oil- 50 gms

Sliced onion rings, tomato and quartered lemon to garnish

Tandoori Chicken

Method

Clean and wash chicken and make slits on the chicken with knife.
Mix lemon juice, turmeric powder and 1/2 tsp salt. Rub it on the chicken pieces.
In a small bowl mix well ginger and garlic paste, curd, garam masala, red chilly powder, pepper powder, mace powder, nutmeg powder, red colour and salt.
Apply this mixed masala on chicken and allow chicken to marinate in masala for 15 mins.
Pre heat oven or grill at 350 f, place the marinaded chicken pieces on a baking tray and brush chicken pieces with some oil. Place the tray in the center rack of the oven.
Cook the chicken pieces for 8-10 mins, turn the chicken pieces on otherside down and brush with some more oil. Cook for another 5 mins until all sides are cooked and browned well.
Serve with Sliced onions, tomatoes and lemon.