Tangri Til Wali

INGREDIENTS

 

Chicken drumsticks  16no.

Ginger garlic paste  1tbsp

Lemon juice  1tbsp

Salt  To taste

Hung yoghurt  350gm

Cream  50ml

Amul cheese 40gm

Ginger garlic paste 2tbsp

Sesame seed paste 100gm

Kashmiri red chilly powder 2tbsp

Garam masala 1tbsp

White vinegar   2tbsp

METHOD

1. Clean, wash and make incisions on chicken legs with the help of a sharp knife. At

least three on each side.

1ST MARINATION

1. Apply ginger garlic paste, lemon juice, salt to the chicken legs and keep aside for

1 hour.

2ND MARINATION

1. In a bowl whisk hung curd and adds the remaining ingredients in the descending

order to mix well.

2. Put chicken pieces after squeezing excess moisture, into this marinade. Rub well

and keep aside for 2-3 hours.

coOKING

1. Take a skewer and skew chicken legs horizontally leaving a gap of at least an

inch between the legs.

Roast in a moderately hot tandoor or over a charcoal grill for approx 10-12

minutes.

3. Remove and hang skewer so that the excess moisture drips off (2-3 minutes).

Baste with clarified butter and further roast for 3-4 minutes.

4. Serve hot with choice of salad and mint chutney.

CoOKING TIME: 12-15 Minutes

TO SERVE:4

Tandoori Murg Frontier

                 

INGREDIENTS

• Chicken (skinless) - 2no (600-650gm each)
• Salt - To taste
• Red chilly powder - 1tsp
• Lemon juice - 30ml
• Hung curd -300gm
• Ginger paste - 2tsp
• Garlic paste - 2tsp
• Tandoori masala - a pinch
• Clarified butter - for basting

METHOD 

1. Clean, wash and make deep incisions at least, 3 on each breast and leg. Sprinkle

salt, red chilly powder, lemon juice and rub over the chicken and keep aside.

  MARINATION

 1. Whisk hung curd in a bowl, add the remaining ingredients in the descending

order and mix well. Dip chicken in the mixture and rub well. Keep to marinate to 3-4 hours.

COOKING

1. Take a skewer and skew marinated chicken from tail to head, leaving a gap of at least 2-3 inches between the chicken.

 2. Roast in a moderately hot tandoor or a charcoal grill for 10-15 minutes until half done.

3. Hang the skewer to let the excess moisture drip for 4-5 minutes, baste with

butter and roast further for 4-5 minutes until done.

 4. Remove from skewer, cut each chicken into 4 pieces. 

5. Sprinkle tandoori masala. Serve hot with lacha salad, lemon wedge and choice of

chutney.

TO SERVE 4

COOKING TIME: 15-20 Minutes

Murg Tikka Hyder Ali

               

                 
   INGREDIENTS 

Chicken leg boneless 850gm

Grated processed cheese 180gm 

Garlic paste 5gm 

Boiled onion paste 25gm

Lemon rind 2gm 

Salt To taste 

White pepper powder 1tbsp 

Crushed moti elaichi seeds 2tbsp

Egg powder 50gm

Boiled semolina 15gm 

Corn flour 8gm 

Chopped spring onion green 30gm 

Chopped tomato (seedless) 30gm 

Chopped capsicum 30gm 

Chopped tutty fruity 50gm

Kewra water 2drops 

Rose water 2drops 

Malt vinegar 25ml

Lemon juice 30ml 

Refined oil 1tbsp

                 

METHOD 

Clean wash and cut each  leg chicken into four pieces and pat dry into cloth.

MARINATION

 1. In a bowl take grated cheese , garlic paste, boiled onion paste, lemon rind, salt

, white pepper , crushed elaichi seeds, egg powder, boiled semolina , corn flour, chopped spring onion, tomato , capsicum , tutty fruity , kewra water , rose

water, malt vinegar, lemon juice , refined oil and mix well. 

2. Put the chicken pieces in this batter and rub chicken with this mixture and let it

marinate for 2-3 hours.

COOKING

 1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

 2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

 3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste

with clarified butter and roast for another 3-4 minutes.

 4. When cooked transfer chicken onto a plate. 

5. Serve hot with choice of salad and chutney.

TO SERVE 4

COOKING TIME: 10-12 Minutes

murg tikka hyder ali

Murg Anarkali Tikka

                     INGREDIENTS

Boneless chicken breast 850gm
Pomegranate seeds 1no.
Mint leaves 10gm
Curry leaves 10gm
Coriander leaves 10gm
Green chilly 10gm 

Hung curd 10gm
Ginger garlic paste 250gm
Salt to taste
Chop onion 1tbsp
Chop ginger 1tbsp
Chop coriander 1tbsp
Kashmiri red chilly powder 1tbsp
Garam masala ½ tbsp
Chaat masala 1tbsp
Kastoori methi 1tbsp
Lemon juice 20 ml
Corn flour 1tbsp
Refined oil 80 ml

METHOD

 1. Clean, wash and cut each chicken breast into half.

MARINATION 

1. Put pomegranate seeds in a blender with mint, curry leaves, coriander leaves and green chilly and make a fine paste and transfer this to a bowl. 

2. Whisk hung curd in a bowl, add paste and the remaining ingredients, and mix well. Put chicken pieces in this mixture and rub well. Keep aside for 2-3 hours.

COOKING 

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

 2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes, 

Until half done.

 3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste   with clarified butter and roast for another 2-3 minutes.

 4. When cooked transfer chicken onto a plate.

5. Serve hot with choice of salad and chutney.

TO SERVE 4

COOKING TIME: 8-10 Minutes.

Murg Chopatti Tikka

                         

                               

INGREDIENTS

• Chicken leg boneless 850gm
• Refined oil 30ml
• Chop garlic 60gm 
• Garlic paste 50gm 
• Curry powder 2tbsp 
• Chilly paste 6tbsp 
• Vinegar 4tbsp 
• Hung curd 300gm 
• Garam masala ¼ tbsp 
• Chaat masala ½ tbsp 
• Corn flour 1 tbsp 
• Lemon juice 3 tbsp 
• Salt to taste

METHOD

1. Clean, wash and cut each chicken leg into 4 pieces and pat dry with a cloth.

 2. In a pan heat 30 ml refined oil, add chopped garlic ,

garlic paste , curry powder,chilly paste and cook for a while adding vinegar to it and keep aside to cool.

MARINATION

 1. In a bowl whisk hung curd, add garlic mixture, garam masala, chaat masala, cornflour, lemon juice, refined oil and salt as per taste. Mix

 2. Put the chicken pieces into this marinate, rub well and keep aside for 2-3 hours.

COOKING 

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings. 

2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes, until

half done. 

3. Remove and hang the skewer to let excess moisture drop off (2-3 minutes).

Baste with clarified butter and roast for another 3-4 minutes. 

4. When cooked transfer chicken onto a plate. 

5. Serve hot with choice of salad and mint chutney.

COOKING TIME: 10-12 Minutes.

Murg Chopatti Tikka

Surkh Lal Murg Tikka

               

INGREDIENTS

Chicken leg boneless - 850gm

Hung curd - 300gm 

Ginger garlic paste - 1tbsp 

Green chilly paste - 1tbsp 

Red chilly powder - 2tbs 

Red chilly paste - 2tbsp 

Kebab chini powder - ½tbspn 

Chaat masala powder - 1tbsp 

Salt - to taste 

Corn flour - 2tbsp 

Lemon juice - 1tbsp 

Refined oil - 80ml 

METHOD

1. Clean, wash, cut the chicken leg into four pieces. Pad dry with a cloth and keep aside.

MARINATION 

1. In a bowl whisk hung curd, add the remaining ingredients in  the descending order. Red chilly can be adjusted according to the taste. 

2. Put the chicken pieces into the marinade, rub well and keep aside

 for 2-3 hours.

COOKING 

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

 2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes, 

Until  half done.

 3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes).  Baste with clarified butter and roast for another 3-4 minutes. 

4. When cooked transfer chicken onto a plate. 

5. Serve hot with choice of salad and chutney.

TO SERVE 4

COOKING TIME: 10-12 Minutes.