21
Sr.no
TANDOORI
DISHES
COOKWAR
E
INGREDIENTS
METHOD
32
Chicken
Tandoori
Heat
resistant flat
dish
Chicken- Make slits in the
flesh of the chicken pieces,
Add Tandoori masala and
Salt -As per taste
Marinate the chicken and then use this
programme to prepare the tandoor. Turn
over the chicken tandoor inbetween.
33
Chicken tikka
Heat
resistant flat
dish
Chicken cubes
Crushed Ginger-1 tsp
Crushed garlic-2 cloves
Lemon juice, Turmeric -1/2
tsp
Chilli powder-1 tsp
Curry powder-1/4 tsp
Hung curd-2/3rd cup
Garam masala -1/4 tsp
Coriander -1/4 tsp
Corn starch-1/4 tsp
Oil ,Salt-as per taste
Mix all the ingredients together and let
the chicken marinate for 3-4 hours.
Put the chicken onto the grill rack and
use the menu to cook.
Turn over the chicken tikka in-between
the programme.
34
Chicken
kebabs
Heat
resistant flat
dish
Minced meat-500gms
1 Onion chopped very fine
Garlic paste -6 cloves
Ginger paste -1tbsp
Fresh chopped coriander
Lemon Juice-1 tbsp
Yogurt (not sour)
Garam masala -1 tsp
Green chillies very finely -2
tsp, chopped (optional) ,
Salt to taste
Vegetable/
canola/
sunflower cooking oil for
basting
kebabs
while
cooking
1 large onion cut into thin
rings (to serve the kebabs
on)
Mix all the ingredients till all the
ingredients are well blended. Cover the
bowl with cling film and put into the
refrigerator for an hour. Soak bamboo
skewers in water to prepare the kebabs.
Remove the meat mixture from fridge
and divide the mix into equal portions.
Take each portion and form it into a long
kebab while pressing on to a skewer. Do
this till the mix has firmly adhered to the
skewer. Put some oil on your hands to
prevent meat from sticking. Cook the
kebab Basting with cooking oil as
required selecting the menu. Turn the
kebab as often as required. Serve piping
hot on a bed of onion rings, with
Mint-Coriander Chutney
