Give a twist to your usual Chicken Malai Tikkas by adding some kasoori methi (dry fenugreek leaves). This will give a different aromatic flavour. Very easy to make, these homemade Tikkas are perfect appetizers.
Paired with some green chutney or dip, they simply tastes amazing. They can also be made into chicken rolls by stuffing them into parathas / tortillas along with sliced onion, chutney or ketchup for a lunch box meal or snacks. So check out the step by step pictorial recipe to prepare it.
- 450 gms. boneless chicken cubes, washed and drained
- 1/2 cup yoghurt, well beaten
- salt to taste
- 2 tbsp. kasoori methi, crushed
- 1 tbsp. ginger-garlic paste
- 1/tsp. pepper powder
- 1/2 tsp. red chili flakes
- 2 tbsp. oil
- 1 tbsp. vinegar
- 1 tbsp. melted butter
- wooden skewers as required, soaked in water for an hour
- oil to grease / baste
- chutney / dip to serve
Marinate the chicken with all the above mentioned ingredients, (starting from yoghurt to melted butter) for 8-10 hours.
Grease the skewers and thread the chicken cubes. Grill in the convection mode of a microwave for 30 minutes. Flip them halfway and baste with oil / leftover marinade.
Let it remain in the microwave for 5-10 minutes. Serve them hot along with green chutney / sauce / dip.
Note - For a smoky effect, fire grill them on an open flame.
Marinate chicken with ingredients (from yoghurt to butter) for 8-10 hours.
Grease skewers & thread chicken cubes. Grill for 30 minutes. Flip them
halfway & baste with oil / leftover marinade.
Serve them hot along with green chutney / sauce / dip.
A very delicious and an aromatic Mutton Curry made with crushed kasuri methi (dry fenugreek leaves). This is a good option if fresh methi leaves are unavailable. It is best relished as a main course with either plain rice, khuska Biryani, jeera rice, tandoori roti, naan or chapati. So check out the step by step pictorial recipe to prepare this delicacy.
- 500 gms. mutton on bones, cubed
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili flakes
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tbsp. ginger-garlic paste
- 2-3 tbsp. oil
- 3 green cardamoms
- 2 star anise
- 6 cloves
- 1" cinnamon
- 3 large onion, sliced
- 2 large tomatoes, chopped
- 1 tsp. sugar (opt)
- 1/4 cup kasoori methi (dry fenugreek leaves), crushed
- 1 tbsp. ghee
- 1 tsp. red chili powder
- 1/2 cup cream
Marinate the mutton with the ingredients starting from salt to ginger-garlic paste for 2-3 hours. Heat oil in a pan and temper with the cardamoms, star anise, cloves and cinnamon.
Saute for a few seconds. Add the onion and fry on a medium flame till light brown. Now add the marinated mutton and saute for 10-12 minutes till dry.
Add the tomatoes and sugar. Continue to fry for another 10-15 minutes or till all the moisture is absorbed. Then add the kasoori methi and give it a stir. Cook for another minute or two.
Add 1 & 1/2 cups water and transfer to a pressure cooker. Cook for 25 minutes on a low flame after the first whistle.
Heat ghee in a pan and add the red chili powder. Immediately add the prepared mutton curry and further cook for 5 minutes on a high flame to reduce the gravy.
Add the cream and give it a stir. Keep it covered for 2-3 minutes before serving as a main course either with rice, khuska, plain Biryani, jeera rice, naan, tandoori roti or any Indian bread.
Marinate mutton with ingredients starting from salt to ginger-garlic paste.
Temper oil with cardamoms, cloves, cinnamon & star anise.
Add onion & saute till light brown.
Add marinated mutton & saute till dry.
Add tomatoes & sugar & continue to fry till dry.
Then add kasuri methi & mix well.
Add 1 & 1/2 cups water & pressure cook for 20-25 minutes on low flame
\ after the first whistle.
Heat ghee & add red chili powder followed by the prepared mutton. Cook
for 5 minutes till gravy is slightly reduced.Add cream & mix well.
Serve as a main course with either rice or any Indian bread.
