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KASURI METHI - DRIED FENUGREEK LEAVES

     Kasuri Methi is one common ingredient found in North Indian Cooking. It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves. This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
     Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves. My first attempt cooking Butter Chicken went without Kasuri Methi. Though I had used fresh Methi Leaves while cooking Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
      Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
     After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market. And searched for Dried ones in Indian Stores in vain. My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me. But I am not sure why I couldn't grow it here. Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home. The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
      Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent. I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry. Don’t discard it, you can dry it up to make Kasturi Methi. You can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.

So let's look into how to make Dried Fenugreek Leaves at home. Few minutes of Preparation, just 2-3 days of Sun drying or just a few minutes of Roasting the leaves in Microwave Oven, there you go with a wonderful homemade herb that stays good for a long time when stored in an airtight container.

Recipe Type - Dried Herb
Difficulty -Easy
Author - SM
Preparation Time - 25 - 30 Minutes
Drying Time - 2 - 3 Days(Sun Drying)
Roasting Time - 8 - 10 Minutes(Microwave)

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

Method 1 - Sun-dried

Making Kasuri Methi/Dried-Fenugreek Leaves at home is a very easy process, you just have to wait for 2-3 days until you get this flavourful herb.

Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
U can use the tender Stems, if doing so chop it finely.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
Let it dry for about 12 hours in direct sunlight.
After 12 hours, give it a stir and then again dry it for a day.
You can drythe leaves until they are dry and crisp.
Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored.
Take it and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Method 2 - In a Microwave Oven

QUICK METHOD:

Sun drying certain food items do not yield good results when the climate is humid and if you are living in a place where the possibility of sun drying is difficult. This Microwave method proves to be fruitful.

Making Kasuri Methi in a microwave is the quickest & easiest method.
You can make it within 10 Minutes.
Just pluck the fresh leaves from the stem and discard the stem.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Make sure the leaves are dry and have no moisture in it.
Place the fenugreek leaves in a microwave-safe plate.
Spread it evenly & place it inside the microwave, and roast it for about 3 minutes on High.
Once done, remove the Plate from the Microwave and using a spatula flip the Methi/Fenugreek Leaves.
Place it back inside and again roast it for 3 minutes on High.
Take it out and give a stir again.
Place it back in the microwave/oven once again and roast it on high for another 2- 3minutes.
Make sure the leaves are totally dry and have turned crispy.
Take it out, let it cool completely and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Culinary Uses of Kasuri Methi:

Kasuri Methi is a flavourful herb that instantly enhances the taste of a dish. Add it to any curry you prefer. I even like to flavour the Dhal Curries, Parathas, Pulavs, and Raitas. It gives a wonderful note of aroma & flavour to the dishes it is added into.

You can add it to your curries like

Even you can give a try by making Methi Thepla/Methi Paratha with Dried-fenugreek Leaves/Kasuri Methi.

Health Benefits of Kasuri Methi/Dried Fenugreek Leaves:

Fresh & Dried Fenugreek Leaves both are equally nutritious. This herb not only gives a beautiful flavour to the dishes but also is highly beneficial to health. Kasuri Methi is a good source of dietary Fiber, high in Protein content and is rich in Iron. It contains a lot of Vitamins and Minerals that are very beneficial for the overall well-being & growth of the body.

Regular consumption of Kasuri Methi helps keep cholesterol levels in check.
It helps in relieving gastric, digestion and intestine related problems.
Fenugreek Leaves help in keeping the body’s blood lipids at the normal levels.
It helps in controlling the metabolism of glucose and hence prevents type-2 diabetes.
Reduces platelet formation which in turn prevents blood clotting in the heart.
Helps fight against kidney problems as well as mouth ulcers and boils.
Applying a paste out of fenugreek powder helps to get rid of skin blemishes.
Including Kasuri Methi in the diet of a lactating mother helps to improve milk flow.

BUTTERMILK FRIED CHICKEN

     Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior. This is an easy recipe and you can expand your fried chicken repertoire. With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu. Just a few simple techniques and there you go with a crispy fried chicken. The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing.
     Buttermilk tenderizes the Chicken Pieces. I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken. Longer the time better the texture. I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipops etc.,
     Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour. This is the main step which gives the needed crispiness to the fried Chicken. So what goes into the Seasoned flour matters a lot. I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour. Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it. Baking Powder also does its job in getting the needed crispiness.
      Next step is frying the Buttermilk Chicken. Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan. Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces. So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
Once fried, remove it from the Oil and line it up in a wire rack. Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.

For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

Chicken - a Whole Chicken

Buttermilk - 2 Cups

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tbspn

Ginger Garlic Paste - 3 Tspns(Optional)

Salt - To Taste

For the Flour Mixture:

All-Purpose Flour - 2 Cups

Corn Flour - 1/4 Cup

Baking Powder - 1 Tbspn

White Pepper Powder - 1 Tbspn

Salt - To Taste

For Deep-frying:

Oil

METHOD :

To Marinate:

Clean, Wash and cut the whole chicken into 8 pieces.
In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, dips or Salads.

NOTES:

To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Another important aspect is to make sure your oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

CHRISTMAS/NEW YEAR EVE MENU

     There are numerous Christmas/New Year Eve Menu from all Around the World that bring a taste unique to the land and there are various menus which could be taken as inspiration too. Even there are food traditions strictly followed related to each festival around the world. For each New Year, every culture summons upon specific food for good luck for the next 365 Days, food that connotes Prosperity, Health and Good Luck.
     But what I can always flaunt is the set of Recipes I usually cook up for a Party, very much Indian to heart with a combination of dishes from various Regional Cuisines and a few from Around the World along with traditional must-have Dishes. In my opinion, Festival is always synonymous not to good food but to GREAT FOOD.
     Let me bring you a new set of menu choice for this year's Christmas/New Year Eve Menu. Here I have tried to bring out a collection of those recipes put together for a quick Menu Planning. Throw your Party with a fabulous selection of Recipes in an Indian style, including Traditional Cakes, Home-made Wines, recipes for Appetizers, Indian Breads, Side Dishes, Flavoured Rice, Raithas and finish off your meal with a wonderful combination of Desserts & Drinks.

CHRISTMAS/NEW YEAR EVE MENU :

Let's begin the Party with...

Cakes & Wine

CAKES & WINE

What's a Party without Wines and when it comes to home-made Wines it adds an extra Zing. Serve it along with Classic Fruit Cake for celebration. If you are not a fan of Fruit Cake serve Chocolate Cake instead.

For more CAKE Recipes, Click here...

For more WINE Recipes, Click here...

BANANA WINE

CLASSIC CHRISTMAS POUND CAKE
LIGHT FRUIT CAKE

DARK CHOCOLATE CAKE

FIRST COURSE :

Appetizers/Starters

APPETIZERS/STARTERS

Serve the First Course with a choice of Starters with a variety of Dips & Sauces to go along with it.

For more recipes on STARTERS/APPETIZERS, Click here...

TANDOORI CHICKEN
CHICKEN TIKKA

GOBI/CAULIFLOWER 65

PRAWN TEMPURA

SECOND COURSE :

IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES


INDIAN BREAD & CURRIES

Serve the Second Course with Idiyappam and Mutton Paya traditionally. For a Vegetarian side dish serve Idiyappam with Vegetable White Kuruma

Serve North Indian Speciality of Butter Naan along with a unique Chicken White Shahi Korma. For a Vegetarian Side Dish, Malai Kofta in Shahi Korma would be a great option.

For more Recipes on Curries/Gravies, Click here...

IDIYAPPAM

MUTTON PAYA
VEGETABLE WHITE KURMA

BUTTER NAAN

CHICKEN SHAHI KORMA

MALAI KOFTA IN SHAHI KORMA

THIRD COURSE :

CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

FLAVOURED RICE, SIDE DISHES & RAITHAS

Serve the Third Course with a Choice of Flavoured Rice like Chicken/Mutton Biriyani and a Side dish to go along with it. A Yogurt/Curd based Raitha will serve best along with Biriyani.

For more Recipes on Flavoured Rice, Click here...

Flavoured Rice :
CHICKEN BIRIYANI
MUTTON BIRIYANI

Side Dishes :
FISH TAWA FRY
THANJAVUR MUTTON MUNDHIRI VARUVAL
PRAWN MASALA
QUAIL EGG ROAST

Raithas :

ONION RAITHA

CUCUMBER RAITHA

FOURTH COURSE :

PLAIN RICE SERVED WITH RASAM/ CURD RICE/VERMICELLI


RICE, RASAM, CURD & PICKLE

As the Fourth Course of Meal serve, steamed Par-boiled Rice/Basmati Rice with your choice of Rasam. Orange Rasam is a refreshing twist added to the normal Rasam, which will surely rejuvenate the meal. To finish off the meal. serve cool & comforting Curd Rice/Thayir Sadham, alternatively can serve Thayir Semiya/Curd Vermicelli. Or simply serve a cup of Curd(Yogurt)/Buttermilk along with steamed rice. No Indian meal is complete without a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam. Rasam/Curd/Buttermilk is served to complete the meal and also helps in digestion.

For more Rasam Varieties, Click here...

STEAMED PARBOILED RICE

ORANGE RASAM

CURD RICE/THAYIR SADHAM

THAYIR SEMIYA/CURD VERMICELLI
AVAKKAI URUGAI

FIFTH COURSE :

DESSERTS &DRINKS

DESSERTS & DRINKS

A sweet note adds merry to your festive mood. Finish of the Menu with your choice of Dessert/Drink :

FRUIT SALAD WITH CUSTARD SAUCE
COCONUT PUDDING - TEMBLEQUE
VIRGIN PINA COLADA
KULFI
MANGO LASSI

For more recipes on DESSERTS, Click here...

Whether you're planning a large gathering or just a small soirée, these Christmas/New Year's Eve Menu will be a hit at your party. I have tried to round up the best Christmas/New Year Party Menu, especially from my collection. From Home-made Wine & traditional Fruit Cake, Appetizers to the Desserts - treat everyone's palate to the happiest with these special recipes. What's a celebration without GREAT FOOD!!!

Wishing you all a

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

BUTTER NAAN

Naan has made its mark in South Asian Cuisine through centuries. History says it originated in the Imperial courts of Delhi. It flourished and spread during the reign of Moguls. Though commonly related to Indian Cuisine, it's found in Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat breads are commonly known as NAAN.

Basic Ingredients for Naan is usually All-Purpose Flour, Milk, Butter/Ghee, Sugar, Salt and Dry Yeast. Some recipes call for Baking Powder. Adding Milk to knead the dough gives a perfect volume and thickness to the bread. Traditionally Naan is cooked in a 'TANDOOR'. But it can be baked in an electric oven or it can be cooked on a hot griddle. It is served hot with a blob of butter over it or ghee brushed over the bread.

This is Butter Naan recipe and what makes it different from Plain Naan is the amount of BUTTER added while kneading the dough and how the Butter Naan is served. Obviously, it is served with a hearty blob of Butter or served hot, brushed with ample of Butter. The fresh aroma of Butter makes this Naan a delicacy of its own.

Though believed to have originated in India, it has found its place in most of the South Asian restaurants and homes around the globe. From a basic Flat Bread, it has taken different variations by experimental chefs and food enthusiasts. Transformed into more flavourful creations with innovative fillings to suit the palate.

There are many variations of Naan, such as :

Plain Naan – the simplest form served as such.
Butter Naan – which is brushed with ghee or butter.
Garlic Naan – topped with crushed garlic and butter.
Kulcha – topped with onions/scallions.
Keema/Afghani Naan – filled with minced lamb.
Roghani Naan – sprinkled with sesame seeds.
Peshawari Naan and Kashmiri Naan – slightly sweeter version, filled with a mixture of nuts and raisins/dates.
Paneer Naan – stuffed with a Paneer and flavoured with mild condiments.
Amritsari/Aloo Naan – stuffed with mashed potatoes and spices from Amritsar, India.

Cuisine : North India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, TajikistanCourse : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 24 Pieces of Naan
Author : SM

Preparation Time : 15-20 Minutes
Leavening Time : 3-4 Hours
Cooking Time : 20 - 30 Minutes

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

For Butter Naan:

All Purpose Flour/Maida - 3 Cups

Baking Powder - 2 Tspns

Curd / Yogurt - 1/2 Cup
Milk - 1/2 Cup

Butter - 4 Tspns

Sugar - 2 Tspns

Ghee/Oil - 4 Tspns

Yeast Mixture :

Yeast - 1/2 Tspn
Warm Water - 1/4 Cup
Sugar - 2-3 Tspns.

METHOD:

Activate the Yeast in 1/4 a cup of Warm Water along with 2-3 teaspoons of Sugar and leave it aside to ferment.
Sieve the Flour along with Baking Powder and Salt once.
Add Sugar and Butter to the flour and mix well.
Make a well in the centre and pour the Curd and Yeast mixture.
Make a soft dough by adding the required amount of milk, little by little.
Add melted Ghee/Oil to the dough and knead it again for 3-4 minutes until the dough is pliable.
Cover the dough with a wet cloth and keep it aside for 4 hours or until the dough doubles up.
Once the dough has doubled up, knead it again. Keep it aside for an hour(if time permits).
Take one big orange sized amount of dough and roll it out, as for chapatis, but a little thicker.
Cut it into half or you can roll it out into triangles, or into teardrop/oval shape.
It can be rolled into a circle and then cut it into two/four or roll it out into any desired shape.

Cooking on a Griddle :

* On Direct Flame :

Heat the griddle.
Roll Naans into oval/teardrop shape or cut them it into two/four from a circle or roll it out into any desired shape.
Brush water over one side of the Naan and carefully press it to the griddle.
Invert the griddle and cook one side of Naan over the direct flame to give it a Tandoor effect.
Flip up the griddle and then brush water over to the other side of the Naan.
Now cook the other side of the Naan over direct flame briefly.

* Over a Griddle:

Heat the griddle.
Roll Naans into oval/teardrop shape or cut it into two/four from a circle or roll it out into any desired shape.
Placed the rolled Naans over the griddle. Let the flame be at the high.
Wait until the bubbles start to form over the Naans.
Now lower the flame, flip and cook the other side of the Naan for few minutes.
Serve hot as such or brush Ghee over the Naan or serve it along with a blob of butter.

*Baking in an Oven :

Preheat the oven to 180 Degree Celsius.
Place the rolled Naans on the baking tray.
Bake them in the preheated oven for about 4-5 minutes.
Flip and bake them again for about 3-5 minutes.
Remove the Naans from oven and then brush butter/ghee over it.

Side dishes for Butter Naan:

Naan can be served with a wide combination of Vegetarian/Non-Vegetarian Side dishes. All taste great with Naan. Can also serve Butter Naan along with dry side dishes like Tandoori Chicken, Chicken/Veg/Paneer Tikka or Koftas.

Butter Chicken/Murg Makhani,

Chicken Tikka Masala,

Chicken Shahi Korma,

Zafrani Chicken Korma,

Dahiwala Chicken,

Tomato Chicken,

Chicken Kurma,

Mutton Rogan Josh,

Lamb Korma,

Mutton-Do-Piyaza,

Green Peas Masala,

Paneer Makhani,

Matar Paneer Masala,

Kofta Curries,

Kashmiri Dum Aloo,

Dhal Makhani,

Rajma Masala,

Dhal Tadka,

Chana Masala,

Amristari Chole,

Moong Dhal Fry

NOTES:

Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
This also helps you to get a soft & pliable dough.
Can use water or milk to knead the dough. Add little at a time.
Iron griddles work best to make Naans rather than Non-Stick griddles.
Smear some fresh butter/ghee over hot Naans before serving.
Goes well with Vegetarian and Non-Vegetarian Gravies.

CHICKEN TIKKA

    Chicken Tikka is one of the most popular dish next to Tandoori Chicken in Indian Cuisine. This dish is quite famous around the world. An Indian Dish, claiming to have been originated in an Indian Restaurant in Glasgow, Scotland and Britain claimed that it is the country's most popular foreign dish to be cooked.
   Tikka means small chunks, pieces or bytes. Chunky Chicken Bytes are marinated overnight or for few hours in Yogurt based Spice mixture. Yogurt tenderizes the Chicken pieces and makes them succulent when grilled. The spices in the marinade gets infused into the chicken pieces enhancing the overall flavour and taste of the dish. Food colour is commonly used in this recipe for the red colour. But I usually substitute it with Kashmiri Chilli Powder.
     Traditionally Chicken Tikka is grilled in a Tandoor. I usually use Electric Oven to grill Chicken Tikka. As it is one of the easiest method and less time consuming. Chicken Tikka can be served with Green Chutney, Sliced Onions & Peppers with a drizzle of Lime juice over it.

Cuisine : Indian
Course : Appetiser / Starter
Spicy Level : Medium
Difficulty : Medium
Serves : 3- 4
Author : SM

Preparation Time - 5-10 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

HOW TO COOK OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

Boneless Chicken - 1/2 Kg.

Marinade 1 :

Lemon Juice - 2 Tbspns
Pepper Powder - 1/2 Tspn
Salt - To Taste

Marinade 2 :

Curd (thick)- 4 Tbspn

Ginger-Garlic Paste - 1Tbspn

Cumin powder - 1 Tspn

Coriander powder - 1 Tspn

Red Chili Powder(Kashmiri) - 1 Tbspn

Turmeric Powder - 1/4 Tspn

Chat Masala Powder - 1Tspn

Black Salt - 1/2 Tspn

Lemon juice - 1Tspn

Red Food Colour (Optional) - 1/4Tspn
Crushed Kasuri Methi - 1 Tspn

Salt - to taste

Gram Flour / Besan - 1-2 Tbspns

Oil - 2 Tspns

For Basting :

Oil/ Butter -1-2 Tbspn

METHOD :

Clean and cut the chicken into small cubes.
Marinate the chicken Pieces with Marinade 1 and leave it aside for 20-30 Minutes.
In a large bowl mix all the ingredients for Marinade 2.
Mix the Chicken Cubes into it and mix well until all the chicken pieces are well coated with the marinade.
Now add few drops of oil to the above and mix gently.
Soak the wooden skewers for at least 30 minutes in water.
Leave it in the refrigerator for 3-4 hrs or overnight.
Just before grilling, line the marinated Chicken Cubes into the skewers.
Pre-heat the oven to 450° F/230°C.
Place the pan at the top level in the oven, if it is browning soon remove and keep it on the middle rack.
Allow the chicken to be grilled for about 10-15 min.
Baste the chicken with some Oil/ Butter.
Then flip it up and roast it again for 10-15 min.
Check whether the chicken is cooked.
Remove it from the oven.
Can serve with Onion rings, Sliced Bell Peppers, Coriander leaves with a drizzle of Lemon Juice.
Goes well with Green chutney.

GREEN CHUTNEY :

Grind Mint leaves, coriander leaves with 1 or 2 green chillies and a teaspoon of lemon juice.
Add some black salt and adjust salt as needed. Add a pinch of sugar to retain the green colour.

NOTES :

For best results only use Hung curd or very thick curd.
Make sure to drain off all excess water from the curd before adding it to the marinade.
Boneless Chicken Bytes suits well for the recipe.
Can cook Lamb pieces, Paneer etc., in the same method.
Can use a barbecue grill or tandoor oven which will give the authentic smoky flavour.
Can use normal Chili powder too, Kashmiri Chilli Powder is less hotter and gives red colour to the dish, even without adding food colour.
I have not used the food colouring in this recipe.
Sprinkle some Chaat Masala over the grille chicken pieces, if preferred.
Adjust the time of cooking according to your oven settings.
If Chicken Tikka is prepared as an appetizer, then add few teaspoons of Gram Flour to the marinade.
If the chicken bytes are grilled for Chicken Tikka Masala avoid adding Gram Flour, as this would entirely change the taste of the Gravy.
Add these wonderful Oven Grilled Chicken Tikka into a creamy & rich Gravy and convert it into tasty Chicken Tikka Masala.

"How to Make and Store Ginger Garlic Paste – Easy & Long-Lasting Recipe (No Preservatives!)"

HOW TO COOK JEERA RICE