Chunky Mango Chicken Tikka

CHUNKY MANGO CHICKEN TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka	800	gm
2	Ginger and garlic Paste	50	gm
3	Lemon Juice	60	ml
4	Hung curd	200	gm
5	Turmeric powder	30	gm
6	Salt	45	gm
7	Black salt	20	gm
8	Kasoori methi	15	gm
9	Jeera Powder	20	gm
10	Fresh Mango puree	50	gm
11	Cream	200	ml
12	Garam masala	15	gm
13	Besan flour(sautéed)	15	gm

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice (Its called as first marination) and keep a side for around 45 minutes.

* Take a pan heat small amount of oil add Besan in it .roast it on very low flame till light brown.

* Make a marination with hung curd, black salt, turmeric, Bhunna Besan; Kasoori methi, Jeera powder, cream, and Mango puree flakes, garam masala, and mustard oil.

* Apply all over chicken tikka properly, and keep a side for at least 45 minutes.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

Mathaniya Murgh Tikka

MATHANIYA MURGH TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka	800	gm
2	Ginger and garlic Paste	50	gm
3	Lemon Juice	45	gm
4	Hung curd	200	gm
5	turmeric powder	30	gm
6	salt	45	gm
7	Black salt	20	gm
8	Kasoori methi	15	gm
9	Jeera Powder	20	gm
10	Mathaniya chili flakes	50	gm
11	cream	200	ml
12	Garam masala	15	gm
13	Besan flour(sautéed)	15	gm

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice(Its called as first marination) and keep a side for around 45 minutes.

* Take a pan heat small amount of oil add Besan in it .roast it on very low flame till light brown.

* Make a marination with hung curd, black salt, turmeric, Bhunna Besan, Kasoori methi, Jeera powder, cream, and Mathaniya chili flakes, garam masala, and mustard oil.

* Apply all over chicken tikka properly, and keep a side for at least 45 minutes.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

Murgh Malai Tikka

MURGH MALAI TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Boneless Chicken Cubes	800	gm
2	Cheddar Cheese grated	80	gm
3	Coriander leaves chopped	1/2	bunch
4	Fresh cream	3	Tabs
5	Ginger Garlic paste	2	Tabs
6	Green Chilly fine chopped	4	No’s
7	Ground mace powder	A pinch
8	Ground nutmeg powder	A pinch
9	Oil for basting	10	ml

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice (Its called as first marination) and keep a side for around 45 minutes.

*Make a second marination out of cheese, green chilies, coriander, cream, mace, nutmeg and white pepper powder and rub the chicken pieces with the mixture.

*Keep aside for 1 hour.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

Chilgoza Kesari Murgh Tikka

CHILGOZA KESARI MURGH TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	boneless chicken	500	No
2	hung curd	50	gm
3	fresh cream	40	ml
4	fresh ginger garlic paste	50	gm
5	Pine nuts	50	gm
6	black pepper powder	10	gm
7	Salt	to taste
8	Chat masala	5	gm
9	Lemon juice	10	ml

METHOD:

* Wash the chicken cubes and drain them by using musclin cloth.

* Pierce the chicken cubes with a fork and keep aside.

* Make a first marination by using ginger garlic paste and lemon juice. Add Chicken Cubes and keep a side for at least 30 minutes.

* Soak the cashews in the milk for about half an hour and then grind them into fine paste.

* Take a bowl and mix together, hung curd, cream, Pine nut paste, salt, pepper powder,

* Then tip in the chicken pieces and rub the marinade into them and refrigerate for minimum 1 hr.

* Next, skewer the marinated chicken pieces and cook in a oven for 10-15 mins at 180 degree C

* Garnish it with Pine nut; Serve piping hot with mint chutney