chicken tikka
Chicken tikka is basically a chicken dish from Indian and Pakistani cuisine. But it is very popular in all over the world. Tikka means bits or pieces. It is made by skewered boneless chicken marinated with yogurt and spice which has been cooked traditionally in a Tandoor. To be our convenience we will grill them in oven even we can use BBQ or pan for that.
Ingredients:
500 grams boneless chicken thigh fillet
2 tablespoons yogurt
1 tablespoon lemon juice
1 teaspoon chilli powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chat masala
½ teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon dried crushed fenugreek leaves
2 tablespoons Oil
Saffron imitation
Salt to taste
5 skewers
How to make:
Cut the fillet into cube pieces and add mix all the spices, lemon juice, yogurt, saffron imitation, oil and salt. Coat the chicken pieces properly and keep it in the refrigerator about 2 hrs for marination.
Put the chicken on to the skewers. You can cook in pan or BBQ. Heat the pan and place skewers. Fry them about 2 minute each side or until tender.
Serve hot.
Tips:
Use thick yogurt for marination and don’t make marination watery.
Read also the Spicy soft spine goldfish recipe
Tandoori Chicken
Tandoori chicken is the most popular healthy dish in Indian cusine.It is actually roasted chicken with yoghurt and spices.
Ingredients:
1 whole chicken cut into 8 pieces (size 10)
2 tablespoons chilli powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon chat masala
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon grinded black pepper
Tandoori Chicken
1 teaspoon dry fenugreek leaves
2 tablespoons lemon juice
3 tablespoons oil
4 tablespoons thick yoghurt (Greek yoghurt)
1/2 teaspoon Saffron imitation
Salt to taste
How to Make
You need to cut 2-3 long slits on each chicken piece. Mix salt, 1 tablespoon chilli powder and lemon juice together and apply this paste over the chicken pieces especially over the slits. Keep aside.
Now make marination with all the spices (coriander, cumin, rest of chilli, chat masala, garam masala, dry fenugreek leaves, black pepper and saffron imitation), salt and yogurt to a paste. Add chicken to the yoghurt mixture and make sure all pieces coated well. Cover it and let it set for at least 2 hours in the refrigerator. I like to let it set overnight.
Preheat the oven to 200°c. Grease the baking tray.
Take out the chicken from the refrigerator and add the oil. Now place the chicken pieces over the tray. And cook for 30-35 minutes until it becomes tender.
Take out from oven and serve hot.
Naan Bread
Ingredients:
. 3 cups of plain flourNaan bread
. 1 teaspoon dry yeast
. 1 teaspoon salt
. 1 teaspoon sugar
. 3 tablespoons of oil
. 2 tablespoons yogurt
. Luke worm water
. 1 tablespoon ghee/ butter
. Dry plain flour for rolling
How to make:
Dissolve the dry yeast and sugar in lukewarm water.
Mix salt, oil and flour together and mix properly.
Put yogurt in this mix and make crumbly dough.
Now add the yeast mixture to make soft dough. Knead the dough thoroughly and make smooth dough.
Cover the dough and let it sits in a warm place for at least 1 hour.
Preheat the oven to 500°F with pizza stone.(if you don’t have pizza stone, you can use non stick baking tray but I prefer pizza stone ) Knead the dough 3-4 minutes and divide that into six balls.
Take each ball and using dry flour roll the ball into oval shape 8-10’’ length and 6’’ wide. Now brush water over the rolled Naan.
You can place two Naan on the baking stone/pizza stone at a time. The Naan will take about minutes to cook. Take out the Naan from over and lightly brush the butter/ghee. Wait at least 5 minutes before put the next batch in the oven.
Now your Naan bread is ready to serve.
Butter Chicken Murgh makhani Chicken Makhani
Ingredient:
. 500 grams chicken thigh fillet
. 1 medium onion
. 100grams butterbutter chicken
. 4-5 cashew nuts
. 1 tablespoon garlic
. 1 tablespoon ginger
. 1 tablespoon red chilli powder
. ½ teaspoon coriander
. 1 teaspoon dried crushed fenugreek leaves
. 200 grams chopped fresh / can tomato
. 1½ tablespoon sugar
. 100ml cream
. 2 tablespoon oil
. Salt to taste
How to make:
Cut chicken into desirable slices and marinate with half tablespoon ginger paste, half tablespoon garlic paste, salt, half tablespoon chilli powder for at least 10 minutes. Then fry them in oil and keep aside.
In that same pan add onion and fry them until golden brown. Then add one by one coriander, cashew nuts, rest of chilli powder, garlic, ginger, tomato, salt and 2 tablespoon water and cook them till everything comes together.
Put the mixture in a blender and make smooth puree. Now add butter on the pan and pour the puree. Cook them on medium heat.
Add the chicken pieces now and cook until chicken becomes tender. Now add the dried crushed fenugreek leaves and cream.
Add the sugar and simmer for 2 minutes before serving.