Chicken Cheese Tikka Wrap

 

                This is an amazing quick fix snack, that is not only delicious but wholesome and filling. It can be served as a meal on the go, as a tea-time snack, a simple lunch box meal or a light lunch / dinner. Options are a plenty. 

          These wraps are a popular street food / snack that is much liked by one and all. Even some store bought Tikkas can be used to prepare this delicacy if time is a restraint. So check out the step by step pictorial recipe to prepare this great comfort snack.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• 2 eggs, beaten well with a pinch of salt & pepper powder
• 1 cup chicken tikka, shredded
• 4 tbsp. tomato ketchup / green chutney
• 2 cheese slices, each cut into half
• 1 onion, sliced
• 1 tomato, sliced
• 2 lettuce leaves
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

             Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2 equal portions.

          Roll out each portion of the dough into a circle, just like chapatis. Heat a little oil in a tawa / griddle and fry one chapatti on both sides till slightly cooked.

          Add half of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti. 

          Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the other chapati in the same way.

          To assemble, take a paratha and spread half of the tomato ketchup. Place a lettuce over it, followed by the cheese slice, half of the chicken tikka pieces lengthwise, onion, tomato and coriander leaves on the egg side of the parathas. 

          Gently roll over and secure with paper napkin / foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.

Achari Chicken Tikka Masala

 
          Chicken Tikka Masala is a very popular dish in most of the Indian restaurants and dhabas. They are served with naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani for a nice satisfying meal. This is basically homemade grilled boneless chicken tikkas cooked in a yummy restaurant style gravy. 

          However, I gave a slight twist to the recipe by adding some homemade grated mango pickle masala for some achari flavour. I made use of some yoghurt instead of cream, to give a healthy touch to some extent. Any leftover Tikkas can be easily turned into this yummy side dish.

Achari Chicken Tikka - 

• 200 gms. boneless chicken cubes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. oil
• 1 tsp. vinegar 
• 1 tbsp. yoghurt
• 1 tbsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. bottled pickle masala
• few wooden skewers, soaked in water for 30 minutes

Tikka Masala Gravy - 

• chicken tikka 
• 2 tbsp. oil
• 1 tbsp. butter
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. homemade mango pickle masala
• 1 tbsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yogurt, beaten
• 1 tsp. coriander leaves, chopped

          
Achari Chicken Tikka - 

          
          Marinate the chicken cubes with the above mentioned ingredients, preferably overnight. Grease the skewers and thread the chicken cubes in them.

          Place them on a greased rack and grill for 15 minutes. Then flip it over and grill the other side for another 15 minutes. Keep aside.



Tikka Masala Gravy - 

           Heat oil and butter in a pan and temper with cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds and then add the onion. Fry till light brown.

          Add the ginger-garlic paste, tomato paste, mango pickle and all the dry spices mixed with some water. Fry till the oil separates. 

         Now add the beaten yoghurt and cook till almost dry. Add the chicken tikka and give it a stir. Cover and cook on a low flame for 2-3 minutes.

          When done, switch of the flame. Garnish with coriander leaves and serve this yummy restaurant style Achari Chicken Tikka Masala with naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani. 

Mexican Chicken Tikka Quesadilla - South Indian Flavour - Fusion Style

         At times you must've tasted Mexican Quesadilla. Now try making these Chicken Quesadilla in a new avatar - with South Indian flavor in a fusion style. It is simple, yummy, filling and a satisfying one-pot meal anytime of the day. 

          Crisp on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any leftover chapattis. It is great as a snack / appetizer enjoyed with some green chutney or red chili sauce. So check out the step by step pictorial recipe to prepare it.

          If you need to finish off any leftover chapatti / roti and any dry side dish that is sitting in your refrigerator, make these wonderful and yummy snack with just a sprinkle of some cheese and any of your favorite seasoning and voila! you have an amazing and a creative dish in front of you. I guarantee it will be gone in no time.

          Dig into it by drizzling some chutney or any spicy sauce over it and have a satisfying meal any time of the day. I suggest have them hot and crisp for that ultimate pleasure. They can also be packed as a lunch box meal.

• 3/4 cup whole wheat flour
• pinch of salt
• water to knead
• 1 1/2 cups chicken tikkas
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 2 onions, chopped
• 1 tsp. ginger, sliced
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1-2 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 1 tbsp. fresh coconut, grated
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• 1/2 cup cheese, grated
• oil to shallow fry

         Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till light brown. 

          Add the onion, ginger, garlic, chilies and curry leaves. Fry on a medium flame till light golden in color. Now add the tomatoes and continue to sauté till it is slightly mashed.

          Add the chicken tikkas, salt, sambar powder and red chili powder. Mix well and sauté for 1-2 minutes. 

          When done, add the coconut, coriander leaves and lime juice. Mix well and switch off the flame. Cover and keep aside to cool .

          Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.

          Add 1 tsp. oil on a tawa / pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it and then spread evenly some cooked chicken over it.

          Again sprinkle some more cheese and cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in cooler.

          Now place a plate over it and flip it over. Gently slide it again to the pan and drizzle some oil around the edges. 

          Cook for a 1-2 minutes till the other side too becomes crisp and golden brown in color. 

          Transfer to a serving plate and cut with a pizza cutter into 4-6 slices. Relish with some red chili sauce / green chutney.

                 Heat oil & temper with mustard seeds. Add urad dal & sauté till light brown. 

                   Add onion, ginger, garlic, chilies & curry leaves. Fry till light golden in color. 

                                 Add tomatoes & continue to sauté till it is slightly mashed.

                                  Add chicken tikkas, salt, 

                      sambar powder & red chili powder. Mix well & sauté for 1-2 minutes. 

                                 When done, add coconut, coriander leaves & lime juice. 

                                  Keep aside to cool .

                                 Add 1 tsp. oil on a tawa / pan & place one chapatti over it. 

                                  Sprinkle some cheese over it, 

                                  Spread evenly some of the cooked chicken over it.

                                  Again sprinkle some more cheese.

                      Cover it with the remaining chapatti. Press it gently & cook till the 
                      underside becomes crisp & golden in color.

                                  Now place a plate over it....

                               ..... and flip it over. 

                     Gently slide it again to the pan & drizzle some oil around the edges. 

                      Cut with a pizza cutter & relish with red chili sauce / green chutney.

Mango Chicken Tikka

          Do try these yummy Chicken Tikkas with a new twist if you are able to get raw mango. Make them with a marinade of pureed raw mango and other spices. They are simply delicious and serve them as appetizers or for a wholesome and a satisfying meal with some salads and dips / chutneys. 

          You can also serve them rolled up in chapattis with some chutney / mayo and salads for your lunch box meal too. So check out the step by step pictorial recipe to prepare this simple healthy delicacy.

                    

• 350 gms. boneless chicken cubes
• 1 small raw mango, chopped
• 2-3 garlic cloves, grated
• 1 tsp. panch phoron mix (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tsp. kasundi / Mustard paste (opt)
• 2 tbsp. mustard oil
• few wooden skewers, soaked in water for an hour

          Dry roast the panch phoron mix for a few seconds. Keep aside to cool and then grind into a fine powder.

          Blend the chopped raw mango into a puree. Mix all the ingredients and marinate the chicken cubes in it overnight.

         Thread the marinated chicken cubes in the greased skewers and grill for 30-35 minutes in the oven / microwave. Turn it over halfway and baste with the remaining marinade or oil. 

          Serve them as snacks / appetizers or for a wholesome and a satisfying meal with some salads and dips / chutneys. 

          You can also try them rolled up in chapattis with some chutney / mayo and salads for your lunch box meal too.

                 Raw mango, turmeric powder, panch phoron, red chili powder, kasundi, garlic 
                 & salt to taste.

                                Blend mangoes into a puree & mix with all other ingredients.

                                 Marinate chicken with the mango paste overnight.

                                Thread in the greased skewers.

                     Grill for 30-35 minutes by turning halfway & basting with remaining 
                     marinade or mustard oil.

                Serve them as snacks / appetizers or for a wholesome & a satisfying meal 
                with salads & dips / chutneys. You can also try them rolled up in chapattis
                with some chutney / mayo and salads for your lunch box meal too.

Chicken Tikka Roll

          This is an amazing quick fix snack, that is not only delicious but wholesome and filling. It can be served as a meal on the go, as a tea-time snack, a simple lunch box meal or a light lunch / dinner. Options are a plenty. 

          These rolls are a popular street food / snack that is much liked by one and all. Even some store bought Tikkas can be used to prepare this delicacy if time is a restraint. So check out the step by step pictorial recipe to prepare it.

Roll - 

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• 2 eggs, beaten well with a pinch of salt
• 1 onion, cut into roundels
• 1/2 cup mint chutney
• oil to shallow fry

Tikka - 

• 1 cup chicken cubes
• salt to taste
• 1 tbsp. vinegar
• 1/2 cup yoghurt
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. garam masala powder
• 1 tsp. coriander powder
• skewers, soaked in water for an hour

          In a bowl, mix together all the ingredients mentioned under TIKKA. Dip the chicken cubes in it and marinate for a couple of hours (preferably overnight).

          Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2-3 equal portions.

          Thread the marinated chicken cubes in the skewers. Heat 1 tbsp. of oil in a grilled pan and fry the chicken tikkas on all sides till well browned. Drain and keep aside.

          Roll out each portion of the dough into a circle, just like chapattis. Heat a little oil in a tawa / griddle and fry the chapattis one at a time on both sides till slightly cooked.

          Add a ladle of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti. 

          Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the remaining ones in the same way.

          To assemble, take a paratha and spread some of the mint chutney. Place few chicken tikka pieces lengthwise and spread some onion rings on the egg side of the parathas. 

          Gently roll over and secure with a piece of an aluminum foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.

                                  Fry the Tikkas on all sides till done.

                                 Fry rolled out chapatti on both sides till it is slightly cooked.

                                 Pour a ladle of the beaten egg on one side & cook till it is set.

                                  Flip it over & cook the other side too till done.

                                 Transfer to a plate.

                                  Spread some mint chutney & place tikkas & onion rings.
                   

                 Roll over & secure with aluminum foil. Serve as a tea time snack, a lunch 
                 box meal or for a light lunch / dinner.

Smoked Chicken Tikka Biryani

         Make this delicious Smokey Chicken Tikka Biryani which is an easy version of Dum Biryani and minus too much effort. The end product is simply awesome with the aroma coming from the infused charcoal. 

          To make it more easy, you can use store bought Tikkas. It will save your time and will be a sure hit at any in-house party. So check out the step by step pictorial recipe to prepare this mouth watering delicacy.

• 1 cup Basmati rice, soaked in water for 30 minutes
• 2 cups Chicken Tikkas
• 2 tbsp. oil
• 1 tbsp. ghee
• 1 star anise
• 1/2 blade of mace
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1-2 bay leaves
• 1 onion
• 1-2 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. kashmiri red chili powder
• 1 tsp. garam masala powder
• 2 tbsp. tomato paste
• 1/4 cup fried onions
• handful of coriander & mint leaves, chopped
• 12-15 roasted cashews & almonds
• pinch of saffron immersed in 1/4 cup milk
• 1 tsp. rose water
• 1 small piece of charcoal

          Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. Add the onion and green chilies. Sauté till light brown.

          Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Sauté till oil separates.

          Now add the chicken tikkas. Mix everything well and cover. Cook on a low flame for 2-3 minutes. 

          Spread the cooked rice over the chicken followed by the coriander & mint leaves, fried onion, roasted cashews & almonds, ghee, rose water and saffron milk.

          Place a live charcoal on a foil and place the foil over the rice. Drizzle some ghee / oil over the coal and cover with a lid. 

           Simmer on a low flame for 4-5 minutes. When done, remove the charcoal along with the foil and serve hot with raita, sliced onions and lime for a satisfying meal.
    

                   Heat oil & temper with bay leaf, cinnamon, cardamoms, cloves, star anise
                   & mace.

                                Add onions & green chilies. Sauté till light brown.

                    Add ginger-garlic paste, tomato paste & all dry spices mixed with some
                     water. Fry till oil separates.

                                Add chicken tikkas & mix well.

                                Cover & cook on a low flame for 2-3 minutes.

                     Spread rice over it followed by coriander & mint leaves, fried onion, 
                     nuts, saffron milk, ghee & rose water.

                     Place a live charcoal over a foil & keep it on the rice. Drizzle some oil or 
                     ghee over it.

                               Cover with a lid & simmer on a low flame for 4-5 minutes.

                                When done, remove charcoal along with the foil. 
                       

                                Serve hot with raita, sliced onions & lime wedges.