Sunday, May 11, 2014


Ingredients for Chicken Tikka :
Serves :  3-4

Boneless Chicken : 2 breast piece, 20oz-22, 250g, Cut into cubes

Yellow / green Peppers : 1, cut into cubes
Onion : 1, Cut into cubes

For Marination :

Kashmiri Chilly Powder : 1tbsp

Lemon Juice : 1tbsp / Vinegar : 1/2tbsp

Salt : 3/4tsp

Ginger garlic paste : 1/2tbsp 
Garam Masala Powder : 1tsp
Kasoori Methi Powder : 1tsp
Mint leaves : 5, finely chopped
Cumin Powder : 1/2tsp
Coriander leaves : 1/4Cup, finely chopped
Hung Curd : 3tbsp
Fresh cream : 1tsp
Pepper powder : 1/2tsp
Mustard Oil : 1/2tbsp(its a must, it gives the flavor of tandoori dishes)
Red Food Color (optional)

Kaali mirch Kebab and Chicken Tikka

Method for Restaurant style Chicken Tikka recipe :

Combine all the ingredients given under "For marination" in a shallow bowl using a fork. Apply it on chicken pieces and rub well with your hand. Marinate for 5 to 8 hours in refrigerator(or overnight).

Arranging the Tikka :

Soak wooden or bamboo skewers in water for half an hour or so before putting them on the grill. Otherwise, they'll catch fire.  Now Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and keep aside.
Baking Method for Chicken Tikka : Preheat oven to 200 degrees or 350F. Align aluminum foil on wire rack and arrange the threaded chicken skewers on grill. Bake for 20-25minutes.

Grilling method for Chicken Tikka : Grill for 30 minutes or until done and turn the sides in every 10 minutes. Blast with mustard oil.

Pan Fried Chicken tikka : Chicken should be in room temperature before frying it. Heat refined oil in a non stick pan and fry the chicken pieces.

Tandoori chicken (top), Kaali Mirch Kebab (left), Chicken  Tikka (right)

Serving Suggestions : Lemon wedges, mint chutney, raitha and naan

Related Recipes :

Fish Tikka
Paneer Tikka
Kaali mirch Kebab
Tandoori Chicken
Tandoori Fish

Wednesday, May 7, 2014


Pickles from our own kitchen are more flavorful, healthful, and nutrient dense than store-bought Pickles. These pickles will improve their flavor as they age — try to wait at least 48 hours before cracking them open.You can make carrots / Beets / Garlic Scapes by following the same method.

How to make Pickled Cucumbers :
Makes : 2pint jars 
Preparation time : 25min
Use with in  8 weeks 

Ingredients :

Persian Cucumber / cocktail cucumber / English cucumber : 1kg / almost 2pounds
White Vinegar : 1/2Cup
Water : 2 Cups
Salt : 2tsp ++
Cloves : 3
Garlic : 2pods, sliced
Black Pepper corns : 6
Crushed red chillies : 1/4tsp (optional)
Fresh / Dried Dill : 1/2tsp (optional)

Method :

 1. Prepare the jars : Wash well and wipe with a tissue paper. Now sun dry them and keep aside. (Never use plastic bottles to make a pickle)

2.  Prepare the Brine (Pickling Solution) : Combine vinegar, water and salt in a sauce pan and bring to boil.

3. Prepare the cucumbers: Wash and wipe the cucumbers. Trim away the blossom end and cut into desired shape and size, Cut them length wise / slice them into coins etc.

4. Add the spices to the jars: Divide the garlic, cloves, black pepper corns, dill seed, and red pepper flakes (if using) between the pint jars.

5. Add the cucumbers to the jars and pack them tightly. Pour the boiling brine over the cucumbers and Tighten the lids. Allow to cool.

6. Once its cooled, open the lid and tap the jars to remove the air bubbles. Tighten the lid again and transfer to refrigerator. Use with in 8-10weeks.