Hariyali Chicken Tikka

Ingredients:

1 kg- Chicken, boneless

1- Green bell pepper

1- Onion

1 - Tomato
1 tsp. Red chili powder
3 tbsp. Lemon juice
Salt to taste

1 inch piece- Ginger
4- Garlic flakes
1 cup- Fresh Cilantro
1 cup- Mint leaves

2- Green chili
1 tbsp. Garam masala powder
¾ cup-Yogurt
½ cup- Thick Cream
½ cup- Olive oil

Method:

1. Marinate chicken pieces with salt, red chili powder and lemon juice in a bowl.
2. Grind the cilantro, mint leaves, green chili, ginger and garlic to a fine paste.
3. Mix this paste with yogurt, cream and garam masala powder.
4. Mix the paste with the Chicken & marinate for 4-5 hrs.

5. Preheat the oven at 180 degrees C.

6. Chop the bell pepper, onion, tomato in square shaped cubes and keep aside.

7. Skewer the veggies and chicken pieces alternately on skewers.

8. Place the skewers on a grill tray and cook for about 15 minutes.
9. Apply olive oil on the chicken pieces with a brush and roast for another 5 minutes or chicken is tender & light browned on all sides.
10. Serve hot.

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Syrian Chicken Shish Tawook

Ingredients:

6- Chicken breasts, boneless, skinless
5 cloves- Garlic, mashed
1 tsp. Salt
1/4 tsp. Pepper
Few grinds of fresh Nutmeg
Pinch of ground Cloves
1/2 tsp. Syrian spice/Baharat
1/4 cup- Lemon juice
1/4 cup- Olive oil

Method:

1. Wash chicken and cut into 1-inch pieces.

2. Marinate chicken with remaining ingredients for 4-5 hours.
3. Heat grill to high. Place chicken on a barbecue grid, and cook over direct heat for 10-15 minutes, turning frequently.

4. Serve with rice pilaf, over couscous or in pitas, with chopped iceberg lettuce, tomato and cucumber, and a tahini sauce.

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Tandoori Chicken

Ingredients:

4- Whole chicken legs, skinless

1 tbsp. Ginger-Garlic paste

3 tbsp. Yogurt

1 tbsp. Lemon juice

½ tsp. Garam masala powder

2 tsp. Red chili powder

½ tsp. Paprika

½ tsp. Black pepper powder

¼ tsp. Turmeric powder

1 tbsp. Tandoori masala powder

1 tsp. Butter

Salt to taste

4 tbsp. Oil for frying

Method:

1. Clean the chicken and make 3-4 deep diagonal incisions into the flesh of each piece using a sharp knife.

2. Add all ingredients of the marinade and mix together. Spread all the mixture over the chicken. Refrigerate for 6-8 hours or overnight.

3. Remove the chicken 15 minutes before cooking to get it back to room temperature.

4. Heat oil in a grill pan, fry the chicken for about 10 minutes on one side, flip and fry another 10 minutes on the other side or bake the chicken in preheated oven at 180 degree c. for about 18-20 minutes.

5. Serve hot with salads.

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Chicken Tangri tikka

Ingredients:

4- Leg pieces of chicken
½- cup Yogurt
2 tbsp. Lemon juice
1 tsp. All spice powder
2 tsp. Red chili powder
Salt to taste
1 tbsp. ginger- garlic paste
A few Coriander leaves

Method:

1. Clean and wash the chicken pieces.

2. Mix all the ingredients together.

3. Rub and wrap chicken pieces in it and keep aside for 2 hour.

4. Grill the chicken pieces till they are cooked well on both the sides (about 20 minutes).

5. Serve and enjoy….

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Chicken Tikka

Ingredients:

1 kg- Chicken
1 - cups Yogurt
1 tbsp. Paprika
1 tbsp. Garlic paste
1 tbsp. Chili powder
Salt to taste
1/4 tsp. Cinnamon powder
1/2 tsp. ground Cumin
1/4 tsp. ground Cloves
3 tsp. Lemon juice

1 tsp. Red food color

A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Method:

1. Wash the chicken and cut it in to medium pieces.

2. For the marinade, combine all the remaining ingredients.

3. Mix the marinade and the chicken and leave it for about 6 hours in refrigerator.

4. To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 20 minutes to cook.

5. Now your Chicken tikka is ready, serve and enjoy…..

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