23
Code Grill Counter
Cookw
are
Ingredients
Method
GC 01 Chicken tikka
Grill
rack
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-2/3
rd
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
inbetween the programme.
GC 02 Chicken tandoori
Borosil
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.
GC 03 Paneer Tikka
Grill
rack
Paneer 300gms,chilli
powder-1tsp,Ajwain-
1tsp,Hung curds-
1cup,Garam Masala-1/2
tsp,Chaat Masala-1/2 tsp.
Mix all the ingredients into a paste
and coat the paneer pieces with it.
Place the paneer onto the grill
rack, select the menu, amount and
press start.Serve with lemon juice
and chaat masala. Turn over the
paneer tikka inbetween.
GC 04 Chicken kebabs
Grill
rack
and
bamboo
skewers
Minced meat
Onion chopped very fine
Garlic paste
Ginger paste
Fresh chopped coriander
Lemon Juice
Yogurt (not sour)
Garam masala
Green chillies very finely
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,
