This is the first book in a series. I will be shortly launching the Meat, Fish, Vegetable, and other Regional Specialties. I could have used glossy and fancy images but I have kept this book straight on basics. Place your Kindle, iPad or Laptop on your kitchen top, open the menu of your choice and cook on.
Cuisine - North Indian
Serves - 4 - 6
Cooking Time - 30 mins
Flavor - Moderate Spicy
Difficulty - easy
Goes well with - Nan / Chapati / Tandoori Roti
Boneless chicken (small one inch size cubes/pieces) - 1 kg
For MarinadeYoghurt/Curd - 1 cup
Salt - 2 tsp / as per taste
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Cumin Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Chilly powder (Kashmiri)- 1 tsp
Black pepper powder - ½ tsp
Mustard oil/Vegetable Oil-3 tbsp
For FryingVegetable Oil- 3 tbsp
For BastingMelted Butter
Chat Masala Powder - 1/2 tsp
For GarnishingTwo Large Onion - cut in rings
One Lemon - cut in wedges
Fresh Coriander leaves - 1 tbsp Chopped
PreparationChicken Tikka can be shallow fried or grilled.
Marinate the chicken in a shallow non-metal dish - mix all the ingredients with curd
thoroughly - apply onto the chicken pieces and refrigerate overnight (minimum 4 - 6
For grilling thread the chicken in skewers and then marinade in a shallow dish. Heat grill.
Place the skewered chicken on grill rack and cook 5 minutes, turning skewers and basting
occasionally with butter. Keep a glass tray below the skewers to collect the drippings.
Heat the oil in a non - stick pan and fry all the chicken pieces on a very low flame turning
them around. Allow the water to dry and fry till reddish brown in color.
Sprinkle the Chat Masala when done. Serve hot, garnished with onion rings, coriander
leaves and lime slices.
I love traveling and tasting exotic recipes. And when I come across great food I make it a point to talk with the chef. Be it in Kashmir or Coorg or Goa or Kerala I have come across amazing delicacies which I never knew existed. Traditional Indian food has a lot to offer and one can expect the most awesome recipe at the most unexpected places.
This book is a part of a series on Indian Recipes. Watch out for other issues being launched soon.