- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
- Arhar dal with rice khichdi
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
-
Paneer dishes
>
- About paneer
- Paneer dishes - Index
- How to make the paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer curry (paneer ke sabzi)
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
-
Paneer dishes
>
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Kheer (Rice pudding)
- Kala Jamun
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to make the paneer at home
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- Cooking measurement conversion
- Measurement Converter
Chicken Tikka masala
Chicken tikka masala is all time favorite, not only it is popular in India but served in restaurants around the globe. It is a traditional Indian chicken dish which is full of flavor and color.
The word Tikka means pieces or bits and chicken tikka is made of boneless chicken pieces marinated in yogurt and spices, then roasted in tandoor oven to give it a smoky and charred flavor and then added to thick spicy orange color gravy.
There are different versions of cooking chicken tikka masala but two elements remain common, the chicken chunks are first roasted then cooked in spicy rich gravy. Grilling or roasting the chicken enhances the flavor of the dish. This dish is extremely tasty, easy to make and can be eaten all year round.
The word Tikka means pieces or bits and chicken tikka is made of boneless chicken pieces marinated in yogurt and spices, then roasted in tandoor oven to give it a smoky and charred flavor and then added to thick spicy orange color gravy.
There are different versions of cooking chicken tikka masala but two elements remain common, the chicken chunks are first roasted then cooked in spicy rich gravy. Grilling or roasting the chicken enhances the flavor of the dish. This dish is extremely tasty, easy to make and can be eaten all year round.
Ingredients for marinade:
2 Pounds of boneless chicken breast or boneless thighs 1 Tablespoon mince garlic 2 Teaspoons lemon Juice 1 Tablespoon grated fresh ginger 1 Tablespoon ghee or melted butter 1 Cup plain hung thick yogurt or thick Greek style yogurt 2 Teaspoon crushed kasoori methi (fenugreek leaves)(optional) ½ Teaspoon turmeric powder ½ Teaspoon garam masala 1½ Teaspoon salt or to your taste Few drops of red color -optional Cooking measurement conversion Measurement converter |
Chicken Boneless Thighs
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Ingredients for gravy:
3 Medium size onions
1 Tablespoon minced garlic
2 2 Medium Tomatoes - Pureed
½ Cup plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
2 Small Bay leaves
4 Tablespoons vegetable oil
1 Tablespoon fresh grated ginger
1 Medium green chili – fine chopped
2 Tablespoons chopped coriander leaves
2 Teaspoon crushed kasoori methi
15 Cashew nuts (raw unsalted)
½ Cup light or heavy cream - (optional)
1 Teaspoon salt or to your taste
3 Medium size onions
1 Tablespoon minced garlic
2 2 Medium Tomatoes - Pureed
½ Cup plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
2 Small Bay leaves
4 Tablespoons vegetable oil
1 Tablespoon fresh grated ginger
1 Medium green chili – fine chopped
2 Tablespoons chopped coriander leaves
2 Teaspoon crushed kasoori methi
15 Cashew nuts (raw unsalted)
½ Cup light or heavy cream - (optional)
1 Teaspoon salt or to your taste
Directions for Chicken marinade:
1. Wash the chicken well and keep in strainer so that all the water drains out. (If
you prefer not to wash the chicken then you may skip this step)
1. Wash the chicken well and keep in strainer so that all the water drains out. (If
you prefer not to wash the chicken then you may skip this step)
2. With a paper towel pat dry Chicken pieces.
3. Trim the fat out of the chicken and cut Chicken thighs into one-inch piece.
(I find it easier to cut Chicken with scissors then knife)
3. Trim the fat out of the chicken and cut Chicken thighs into one-inch piece.
(I find it easier to cut Chicken with scissors then knife)
4. In a large bowl, add yogurt, grated ginger, minced garlic, ½ teaspoon salt, red
chili powder, turmeric powder, garam masala, kasoori methi and melted butter
or ghee and mix them together and make a smooth paste.
chili powder, turmeric powder, garam masala, kasoori methi and melted butter
or ghee and mix them together and make a smooth paste.
5. Add chicken in the bowl (make sure Chicken is not watery, otherwise
marinade gets watery). Mix chicken with the paste well so that they have a
good coating of marinade.
marinade gets watery). Mix chicken with the paste well so that they have a
good coating of marinade.
cover the bowl and place it in the refrigerator to
marinate overnight. (If you do not have time then marinate as long as you can
marinate overnight. (If you do not have time then marinate as long as you can
Directions for grilling Chicken tikka
Chicken could be baked in the oven or baked on the charcoal or gas barbecue
grill. If oven or grill is not available then chicken pieces could be cooked on the
stove in a frying pan. No matter which way you choose to grill chicken, cook on
high heat because you want to get the outside lightly charred, but you don't want
to cook the chicken all the way through as it will finish cooking in the sauce. If you cook it completely now, it will get overcooked in the sauce.
1. Heat a frying pan and grease it.
2. Spread the marinated Chicken pieces in the frying pan.
3. Fry chicken on high flame till all the moisture evaporates. Keep turning
chicken pieces to prevent burning. Don’t need to over cook chicken because it
will also cook in the gravy.
Chicken could be baked in the oven or baked on the charcoal or gas barbecue
grill. If oven or grill is not available then chicken pieces could be cooked on the
stove in a frying pan. No matter which way you choose to grill chicken, cook on
high heat because you want to get the outside lightly charred, but you don't want
to cook the chicken all the way through as it will finish cooking in the sauce. If you cook it completely now, it will get overcooked in the sauce.
1. Heat a frying pan and grease it.
2. Spread the marinated Chicken pieces in the frying pan.
3. Fry chicken on high flame till all the moisture evaporates. Keep turning
chicken pieces to prevent burning. Don’t need to over cook chicken because it
will also cook in the gravy.
Directions to prepare gravy :
1. Soak the cashews in the hot water for 20 to 30 minutes.
2. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse.
1. Soak the cashews in the hot water for 20 to 30 minutes.
2. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse.
3. On high heat add the oil in a nonstick frying pan or in a sauce pan, add minced
onions and garlic and saute, while periodically stirring.
onions and garlic and saute, while periodically stirring.
4. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat
high so that all the onion water evaporates quickly.
5. Once the onion water has evaporated turn the heat down to medium and let
the onions fry for 8 to 9 minutes, frequently stir the onions.
6. While onion mixture cooks add the soaked cashew and chopped Tomatoes
in the same food chopper or Blander and grind them.
high so that all the onion water evaporates quickly.
5. Once the onion water has evaporated turn the heat down to medium and let
the onions fry for 8 to 9 minutes, frequently stir the onions.
6. While onion mixture cooks add the soaked cashew and chopped Tomatoes
in the same food chopper or Blander and grind them.
6. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
turmeric powder and mix with the onions and fry for few seconds.
7. Add tomato cashew puree mix and yogurt to the onion masala. With the
tomato puree and yogurt onion masala become watery turn the heat high for
2 to 3 minutes, so that water evaporates quickly. Frequently keep stirring the
onion masala, turn the heat down to medium.
tomato puree and yogurt onion masala become watery turn the heat high for
2 to 3 minutes, so that water evaporates quickly. Frequently keep stirring the
onion masala, turn the heat down to medium.
8. In about 5 to 6 minutes tomato puree and onion will blend together.
9. Once all the water has evaporated and you see the oil in pan that means the
onion masala is done.
9. Once all the water has evaporated and you see the oil in pan that means the
onion masala is done.
10. Add two cup of water, 1 teaspoon salt and bay leaves in the onion masala and
mix and cover the pan and cook the gravy for 15 minutes, while cooking
periodically stir the gravy.
mix and cover the pan and cook the gravy for 15 minutes, while cooking
periodically stir the gravy.
11. Once gravy is cooked, add grated ginger, chopped green chilies and
garam masala and mix.
garam masala and mix.
12. Take some Kasoori Methi and crush it between your palm and add it to the
gravy and mix it and cook for another 5 minutes.
gravy and mix it and cook for another 5 minutes.
13. Once gravy is cooked add grilled Chicken tikkas, add another cup of water
or as needed cover the pan and cook for 8 to 10 minutes or until you have
desired consistency of gravy. Turn the stove off.
or as needed cover the pan and cook for 8 to 10 minutes or until you have
desired consistency of gravy. Turn the stove off.
14. When ready to serve heat the chicken in the end add cream, heat for about 2
minutes, turn the heat off, make sure that you do not over heat the cream,
overheating spoil the cream, and cream change to ghee and alter the taste of
the dish. This is the reason why the cream is added at the end when is ready to
be served. Remove from the stove and transfer into serving dish and garnish
with chopped coriander leaves.
minutes, turn the heat off, make sure that you do not over heat the cream,
overheating spoil the cream, and cream change to ghee and alter the taste of
the dish. This is the reason why the cream is added at the end when is ready to
be served. Remove from the stove and transfer into serving dish and garnish
with chopped coriander leaves.
Tips:
1. Instead of cream ½ cup of whole milk could be added when boiling the gravy
before adding the chicken.
2. You could grill the chicken in the oven but you may not have the flavor of
barbecue. You could also sauté chicken in fry pan.
3. Tandoori chicken masala can be purchased from any Indian grocery store.
4. Hung yogurt is thick yogurt which is good for marinating. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt in the strainer and place it in the refrigerator and leave it for 2 hours or until all the liquid has drips out of the cloth into the bowl. Scoop out the yogurt and it is ready to be used.
1. Instead of cream ½ cup of whole milk could be added when boiling the gravy
before adding the chicken.
2. You could grill the chicken in the oven but you may not have the flavor of
barbecue. You could also sauté chicken in fry pan.
3. Tandoori chicken masala can be purchased from any Indian grocery store.
4. Hung yogurt is thick yogurt which is good for marinating. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt in the strainer and place it in the refrigerator and leave it for 2 hours or until all the liquid has drips out of the cloth into the bowl. Scoop out the yogurt and it is ready to be used.
Directions for grilling the Chicken Tikka:
1. If using a charcoal grill, then light the charcoals and let the grill become
medium hot.
2. If using a gas grill, preheat the grill on high heat, keep the lid close, when
the grill become hot reduce the heat to medium.
3. While grill heats thread the chicken pieces on to skewers.
4. Once the grill is ready take the skewers and place them over the grate of the
barbecue grill. keep them approximately 3 " apart leaving space to turn them
while cooking.
5. Periodically keep turning the skewers after every 2 to 3 minutes, grill for 10
to 12 minutes, or until chicken is cooked, while cooking with the brush
keep basting the chicken pieces. Do not overcook otherwise chicken
become hard.
6. Once chicken is cooked take them out of the skewers and place them in a
plate. Keep them aside.
1. If using a charcoal grill, then light the charcoals and let the grill become
medium hot.
2. If using a gas grill, preheat the grill on high heat, keep the lid close, when
the grill become hot reduce the heat to medium.
3. While grill heats thread the chicken pieces on to skewers.
4. Once the grill is ready take the skewers and place them over the grate of the
barbecue grill. keep them approximately 3 " apart leaving space to turn them
while cooking.
5. Periodically keep turning the skewers after every 2 to 3 minutes, grill for 10
to 12 minutes, or until chicken is cooked, while cooking with the brush
keep basting the chicken pieces. Do not overcook otherwise chicken
become hard.
6. Once chicken is cooked take them out of the skewers and place them in a
plate. Keep them aside.
7. If you do not have a grill then you can bake the chicken in the frying pan or
bake in the oven.
bake in the oven.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Butter chicken Chicken frankie (wrap)
Chicken curry Tandoori chicken
Chicken korma Chicken kebab stir fry
Chapatti (Pulkha or roti) Boiled white rice
Butter chicken Chicken frankie (wrap)
Chicken curry Tandoori chicken
Chicken korma Chicken kebab stir fry
Chapatti (Pulkha or roti) Boiled white rice
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