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.

Noorani kebab

                             
                     

INGREDIENTS  

• Cottage cheese - 200gm
• Boiled potato - 300gm 
• Garlic paste - 30gm
• Egg yolk (optional) - 1no
• Chopped onion - 30gm
• Chopped curry leaves - 15gm 
• Chopped garlic - 50gm 
• Chopped coriander - 30gm
• Salt - To taste
• White pepper powder - 15gm 
• Elaichi javitri powder - a pinch 
• Chaat masala - ½ tbsp
• Maida - 2tbsp
• Breadcrumb - 125gm

  METHOD

In a bowl, grate cottage cheese and boiled potatoes, add garlic paste and egg yolk.

 Add chopped onion, curry leaves, garlic, coriander, salt, white pepper powder, elaichi javitri powder, chaat masala, maida and bread crumb. 

Mix them and make a smooth dough. Divide this mixture into 16 equal portions and make balls.

COOKING

Take a skewer. Apply each ball on it with moist hands in a cylindrical shape and grill over charcoal or in tandoor at moderate temperature for 8-10

minutes. 2.

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

Missi Roti

                 

                 

     INGREDIENTS 

Basin - 750gm 

Atta - 250gm

Salt - To taste 

Onion chopped - 200gm 

Chopped ginger - 20gm 

Chopped green chilly - 20gm 

Chopped coriander - 15gm 

Crushed coriander - 25 gm 

Crushed anardana - 2tbsp 

Yellow chilly powder - 1tbsp 

Turmeric - ½ tbsp 

Mustard oil - 50ml 

Water - as required 

Clarified butter - 100gm

METHOD

Seive  baisan and atta with salt in a paraat. 

Add the remaining ingredients in the descending order.

 Mix and knead to make dough. Cover it with moist cloth and 

leave it for 30 minutes. 

Divide this dough into 15 equal portions and make balls. 

Place these balls on a floured flat surface. 

Flatten each ball with a rolling pin in a round disc shape (6" diameter).

COOKING

Place it on a gaddi, stick inside a moderately hot tandoor and bake until

golden brown for 2-3 minutes. 

2. Remove, apply clarified butter and serve hot.

COOKING TIME: 2-3 Minutes

YIELD: 15PCS

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.

Khameeri Roti

INGREDIANTS

            Attta                -         500gm

            Salt                  -         to taste

            Yeast                -        10gm

            Water               -        100ml

            Atta                  -       to dust

METHOD

Sieve atta with salt in a paraat.. 

Dissolve yeast in 100ml of warm water. 

Make a bay in a sieved atta, pour water in it and start mixing garadually 

when fully mixed, knead to make a hard dough, 

cover with a moist cloth and keep aside for 15 minutes. 

Add dissolved yeast and in corporate gradually, 

when fully mixed, knead until the dough is not sticky. 

Cover and keep in a warm place for 30 minutes to allow the dough to rise. 

Divide the into 8 portions, make balls, 

dust with atta and keep aside for 8-10 minutes. 

Flatten each ball between your palms to make a round disc, 

place the roti on a gaddi and stick inside a moderately hot tandoor and 

bake for 2-3 minutes. Serve hot. 

YIELD: 8Pcs

COOKING TIME: 2-3 Minutes.

khumb seekh kebab

         

INGREDIENTS

• Beans - 600gm
• Carrots - 250gm
• Baby Corn - 50gm
• Cauliflower - 150gm
• Peas - 100gm
• Mushroom - 50gm 
• Ginger garlic paste - 2tbsp
• Salt - to taste
• Yellow chilly powder - 1 ½ tbsp
• Garam masala - 1 ½ tbsp
• Elaichi javitri powder - a pinch
• Boiled potato - 100gm
• Cloves - 4-6 no
• Oil - for frying
• Ghee - 1tbsp

METHOD

String beans. peel carrots, cut cauliflower and baby corn  in to small pieces and wash. 

Boil these vegetables in boiling water until tender. 

Drain and squeeze water by using a cloth.

Similarly parboil green peas and mushroom and drain and squeeze water. 

In a processor put all the boiled vegetables and make a fine mince. 

Transfer it to a bowl. Add ginger garlic paste, yellow chilly powder, 

salt, garam masala. Elaichi javitri powder and mix thoroughly. 

In a bowl grate boiled potatoes, add boiled vegetable mixture and mix well. 

In a large patella/pot put vegetable mixture. 

In a small katori/bowl put pieces of burning charcoal and place beside 

the vegetable mixture. Put cloves and pour ghee and cover the pot

with a lid for 3-5 minutes so that it gets smoking flavor 

Open the lid, remove the mixture.

       COOKING

1. Divide the mixture into 16 equal portions.

Make small balls and press betweenyour palms to give a round shape like

a medallion (tikki).

2. Heat oil in a non-stick pan and shallow fry until golden brown from both sides.

Serve hot with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 3-4 Minutes

Subz Galauti kebab

     INGREDIENTS

Beans - 600gm
Carrots - 250gm
Baby Corn - 50gm
Cauliflower - 150gm
Peas - 100gm
Mushroom - 50gm
Ginger garlic paste - 2tbsp
Salt - to taste
Yellow chilly powder - 1 ½ tbsp
Garam masala - 1 ½ tbsp
Elaichi javitri powder - a pinch
Boiled potato - 100gm
Cloves - 4-6 no
Oil - for frying
Ghee - 1tbsp

METHOD

String beans. peel carrots, cut cauliflower and baby corn

in to small pieces and wash.

Boil these vegetables in boiling water until tender.

Drain and squeeze water by using a cloth.

Similarly parboil green peas and mushroom and drain and squeeze water.

In a processor put all the boiled vegetables and make a fine mince.

Transfer it to a bowl. Add ginger garlic paste, yellow chilly powder, salt, garam

masala. Elaichi javitri powder and mix thoroughly.

In a bowl grate boiled potatoes, add boiled vegetable mixture and mix well.

In a large patella/pot put vegetable mixture.

In a small katori/bowl put pieces of burning charcoal and place beside

the vegetable mixture. Put cloves and pour ghee and cover the pot

with a lid for 3-5 minutes so that it gets smoking flavor

Open the lid, remove the mixture.

       COOKING

1. Divide the mixture into 16 equal portions.
Make small balls and press betweenyour palms to give a round shape like
a medallion (tikki).
2. Heat oil in a non-stick pan and shallow fry until golden brown from both sides.
Serve hot with choice of salad and chutney.
TO SERVE: 4

COOKING TIME: 3-4 Minutes

Bhutta seekh kebab

INGREDIENTS 

Baby corn - 700gm 

Turmeric - 1tbsp

Cottage cheese - 1tbsp 

Chopped green chilly - 250gm

Ginger garlic paste - 1tbsp

Chopped onion - 1tbsp 

Chopped coriander - 2tbsp

Chopped ginger - 3tbsp

Kashmiri red chilly powder - 1tbsp

Garam masala - 1tbsp

Chaat masala - 1tbsp

Chana masala - 1tbsp

Melted butter - 1tbsp

Breadcrumb - 500gm

Salt - to taste

        METHOD

Clean, wash, boil baby corn in boiling water with a pinch of turmeric until tender.

Drain water and keep aside to cool. 

In a bowl mash paneer, add 600gm of boiled corn to it, reserving the balance for latter use. 

Add all the ingredients and mix well with the help of your palm, check seasoning and keep aside. 

Divide this mixture into 16 equal portions and make balls.

COOKING

Take a skewer and apply mixture with moist hands in a cylindrical shape along the skewer.

Put remaining corn on top of this mixture.

Roast in a moderately hot tandoor or over a charcoal grill for 8-10 minutes.

Serve hot with a choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 8-10 Minutes