mughlai

One of the most popular appetizers of Indian cuisine, Chicken Tikka is a true gem for those who enjoy eating non-vegetarian foods. Be it a restaurant or a road-side dhaba, Chicken Tikka is one of the delicacies that you can always enjoy with your family and friends. Tikka means a dis in which cubed meat and vegetables are skewered and grilled together. To prepare a mouth-watering chicken tikka recipe which is tender and juicy, make sure that you marinate the meat for a longer period for at least 6-7 hours or overnight. Another important thing that you must ensure in this tikka recipe is that you must use thick or hung curd. If you are using normal curd then you might need to whisk it to make it thick. The ideal way is to prepare the chicken tikka in tandoor. However, if you do not have a tandoor in your home, you can grill them in an oven. This chicken tikka recipe is also made using a tandoor oven. Also, do not forget to brush the tikka with a little mustard oil while cooking as it will give it a little smoky flavour. All you need to prepare this lip-smacking delicacy is boneless chicken, hung curd, mustard oil, ginger-garlic paste, gram flour and a melange of authentic Indian spices. Though, you can use your favourite vegetables for making this tikka; however, it's best if you use onion and mixed bell peppers in it. It's popularly enjoyed on special occasions and festivals. If you are wondering what to make for your guests in a home party, try this chicken tikka recipe at home and impress your loved ones with this delicious recipe and enjoy!

Chicken Tikka Recipe: How to Make Chicken Tikka

kilograms chicken boneless

hung curd

Numbers red bell pepper

coriander powder

garlic paste

ginger paste

chaat masala

flour

Numbers capsicum (green pepper)

Numbers onion

mustard oil

kasoori methi powder

turmeric

red chilli powder

lemon juice

black pepper

0 As required salt

garam masala powder

Wash the boneless chicken and pat it dry. Next, slice the chicken into bite-sized chunks. To prepare the marinade, take a large bowl and mix yoghurt, lemon juice, garlic, ginger, salt, garam masala, red chilli powder, black pepper powder, kasoori methi powder and turmeric and stir until well-coated. Mix well and then add mustard oil. Then add, gram flour and chaat masala and mix once again. Once the marinade is done, taste a bit and adjust the seasonings.

Add chicken pieces in it and marinate, covered, for overnight in the refrigerator. The longer you will marinate chicken, the more succulent and juicy it will be. Afterwards, wash the green and red bell pepper, and cut them into cubes in a small bowl. Then, peel the onion and cut into cubes as well in a separate bowl. Keep them aside until required.

Take the marinated chicken out of the refrigerator and add the cubed veggies in it. Marinate them for 10-15 minutes and line a baking tray with a foil or baking sheet. Put a rack over this baking tray for grilling the chicken tikka. Take skewers and put the marinated chicken in it along with bell peppers and onion cubes. Place them alternately and put these skewers on the rack. Make sure there is space underneath the chicken to help distribute the heat more evenly. (Note: Preheat the oven at 250 degree Celsius for grilling the chicken tikka for a minimum of 15 minutes.)

Add the baking tray into the heated oven and grill the tikka for about 20-30 minutes until they are tender. You can check after 15 minutes to check if the chicken is half done. Make sure that the chicken pieces are not that big, else it will take more time to cook and the veggies will be burnt by that time. After 20-25 minutes, rotate the skewers so as to cook from all the ends. Once done, serve with green chutney.

1. Whenever you want to make Chicken Tikka, try to use boneless chicken thighs as they are juicier than the chicken breasts with high-fat content in them. 2. For a rich taste in your chicken tikka, make sure that the spices you are using aren’t old. It’s best if you dry roast and grind the spices for marination purposes. 3. For making restaurant-style Chicken Tikka, it is a must to marinate the chicken twice. First, marinate the chicken with ginger-garlic paste and salt for 20-24 hours. Then, you can marinate this chicken with hung curd and all the other herbs and spices for about 8-10 hours. 4. For that perfect colour in your tikka, try not to use any colours. You can use degi mirch or Kashmiri red chilli powder. It will give your tikka an amazing flavour as well.

Chicken Malai Kebab is an easy-to-make appetizer recipe that you can prepare for your family and friends on occasions like kitty party, game night, pot luck and even anniversary. This dish of the Mughlai Cuisine is prepared with boneless chicken pieces which is marinated in a melange of spices and then grilled. Tossed with mint chutney, kebab masala or garam masala powder, and coriander leaves, this is a succulent kebab recipe that will make your mouth water. The specialty of this chicken recipe is that it is stuffed with fresh cream and low fat mozzarella cheese, that gives your taste buds a creamy and cheesy taste. Though, mozzarella cheese has been used in this dish, you can also use any processed cheese in this dish. Your kids will also love this delicious dish. Try this easy recipe and enjoy with your loved ones!

Chicken Malai Kebab Recipe

butter

mililitre fresh cream

green chilli chopped

corn flour

refined oil

low fat mozzarella cheese

Numbers egg

mililitre rice vinegar

coriander leaves

green chutney

To prepare this delicious kebab recipe, wash and clean the boneless chicken pieces. Pat the pieces dry and prepare the marinade with salt, rice vinegar, ginger and garlic paste. Stir to mix the marinade and take the chicken pieces in a bowl and marinate with this mixture overnight in the refrigerator, probably the previous night you want to make it. Take out the bowl next morning and squeeze the chicken pieces lightly against palms and keep aside for a while.

Now, take a bowl and add grated mozzarella cheese in it, crush the cheese to make a paste like consistency. Then, crack an egg in the bowl and add fresh cream along with corn flour in it. Mix well all the ingredients.

Now, take those marinated chicken pieces and mix them in the this cream and cheese mixture. Add the chopped green chillies and coriander powder in the bowl and stir the bowl continuously. Refrigerate the chicken pieces again for 2-3 hours for marination.

Finally, take out the marinated chicken pieces and put them in a skewer. Put this skewer in a tandoor or a griller, and cook the chicken pieces for 5 minutes. Take out the chicken pieces carefully when done, and hang them on a bar.

Brush them with butter and refined oil and put the chicken pieces back in tandoor and cook till they get light golden in colour.

Chicken Malai Kebab is a ready, take the pieces out of skewer in a plate, and garnish with lemon juice, butter, garam masala powder, coriander or mint chutney, if you like. Toss well the chicken pieces and serve hot. Enjoy the kebabs. (Note: Use kebab masala, if possible to make this dish more tasty.)

Delicious, rich &amp; creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Restaurant-Style Shahi Paneer

paneer

cashews ((30 grams))

almonds (skins removed (30 grams))

mango

tbsp butter, ghee

cumin seeds

coriander seeds

fennel seeds

cloves

cinnamon stick

green cardamoms (cracked)

black cardamom

bay leaf

red chillies (slit lengthways (use 1 if you prefer mild head))

tsp turmeric

onions

garlic (crushed)

ginger (grated)

saffron (8-10 threads)

tomatoes

salt

water

ginger (julienned)

tsp Kashmiri chilli powder

ml cream

tsp kasoori methi (crushed)

green cardamom pods (seeds finely ground)

tbsp chopped coriander leaves

Saffron strands, dried rose petals, chopped coriander leaves and cream (to garnish)

Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.

Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.

Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.

In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.

Switch the heat off and stir in the cream, kasoori methi and ground cardamom.

Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

https://www.youtube.com/watch?v=V9r9Q2r0LtM

Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.

If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

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SHAHI PANEER - RESTAURANT-STYLE VEGETARIAN CURRY | Sanjana.Feasts

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