Chicken Reshmi Tikka Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Food Presentation

Ingredients:

  • Chicken Thigh Boneless 300 grams
  • Hung Curd 100 grams
  • Ginger and garlic paste 2 tablespoon
  • Kasturi Methi handful
  • Salt to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Mustard Oil 2 tablespoon

Method:

  1. Cut the thigh pieces into dice style cutting (Cubes)
  2. Marinate the chicken with all the spices, ginger and garlic paste, mustard oil and at the last hung curd
  3. Marinate well and keep it aside for minimum 40-45 minutes
  4. Take a pan, add little oil then start grilling all the pieces of the Chicken
  5. Keep grilling flipping it again and again at medium flame, allow it to cook properly
  6. When you see golden brown colour on the chicken then take it out from the pan
  7. Serve hot with green chutney

Chef Tips:

  • Don’t use the breast pieces of the chicken, use the thigh piece only
  • You can grill the chicken on pan, oven, air fryer, OTG anything you want to, marination remain the same
  • You can keep the marinate chicken for 2-3 days inside the fridger
  • Add lemon and Chaat masala if needed

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Dum Aaloo Kashmiri Easy Recipe

Cuisine : Indian Main Course

Serves : 2 pax

Ingredients:

  • Baby potato 1/2 kg
  • Onion Medium 2pcs
  • Ginger & Garlic Paste 2 tbsp
  • Tomato Purée of 2 tomato
  • Yogurt 200 GMs
  • Kasturi methi for garnish
  • Dey Red Chilly for garnish
  • Cummin whole 1tsp
  • Salt to taste
  • Dhaniya Powder to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Haldi to taste

Method:

  1. Wash, peel and fry the baby potatoes till golden brown
  2. Blend the onion in a blender
  3. Take a pan, add oil and start sauté the Onion paste till cook
  4. Then add Ginger and garlic paste, all the spices and then tomato purée into it and cook till it start leaving oil
  5. Keep aside the gravy
  6. Now take another pan, add oil, then whole cummin into it, dry red chilly, then yogurt into it.
  7. After that add the gravy and let it boil, then add the fried baby potatoes in it
  8. Garnish it with Kasturi methi and serve hot

Chef Tips:

  • If you don’t get baby potatoes then you can take normal size potatoes and cut into 1/4 pieces
  • While frying the potatoes make sure it’s fully cooked in oil
  • While adding the yogurt into the gravy make sure you keep mixing it to avoid the yogurt to split

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Dahi Arbi Easy Recipe

Cuisine : Indian Main Course

Serves : 2pax

Ingredients:

  • Arbi 500 GMs
  • Dahi 250 GMs
  • Salt to taste
  • Haldi to Taste
  • Red Chilli Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Ajwain 1tsp
  • Onion 2-3 medium
  • Ginger-Garlic Paste 2 tsp
  • Vegetable Oil for cooking

Method:

  1. Wash and Boil the Arbi till cooked
  2. Cut the onion into jullians(Long Cutting) and start to sauté in a pan
  3. As the onion about to turn onto golden colour add Ginger and Garlic Paste
  4. Then add all the spices and let it cook
  5. In a bowl take the Curd and whisk it properly with water
  6. Add the Curd into the onion gravy and switch off the gas and take the gravy in a bowl.
  7. Take another pan and put oil
  8. Add Ajwain into it and then add the boiled Arbi cutting into 1/2, sauté it well it get golden brown colour
  9. After the Arbi gets the colour add the gravy into it and cook for 10min in low flame
  10. Add Kasturi Methi for flavour, check salt and serve hot

Chef Tips:

  1. Boil the Arbi in cooker upto 3 whistles. Don’t over cook the Arbi
  2. After adding the Curd the gas have to be off so that the Curd don’t lose the consistency
  3. The cooking to be done with soft hands so that the Arbi don’t break

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Soya Malai Chaap Easy Recipe

Cuisine: Indian Snacks

Serves: 2 pax

Ingredients:

  • Soya Chaap 6pcs
  • Hung Curd 400gms
  • Salt to taste
  • Coriander powder to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Cream for garnish
  • Mint leaf for garnish
  • Chaat masala pinch
  • Lemon 1/2 pc
  • Cream for Garnish

Method:

  1. Boil the Soya Chaap for 10min in hot water
  2. Take a bowl, put Hung Curd into it
  3. Add all the spices in the Curd and marinate the soya chaap for minimum 30min and maximum 4hours
  4. Grill the Chaap till golden brown
  5. Add Chaat masala, Lemon and Cream into it
  6. Serve hot with mint leaf as garnish

Chef Tips:

  1. To grill the chaap, you can use OTG, Griller, Microwave grill option, Charcoal grill or tandoor.
  2. Hang the Curd for atleast 2 hours to get proper Hung Curd.