Chicken Reshmi Kabab.!!

You too love kabas?,then this one is for you,one of my fav,chickne reshmi kabab :)

Ingredients:

• 1 kg boneless chicken cut into 2" cubes
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 1cup fresh coriander leaves
• 2 large onions chopped
• 1/2 cup fresh yoghurt (should not be sour)
• 1/2 cup almonds
• Juice of 1 lemon
• Salt to taste
• Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs

How to make:

• Soak the almonds in hot water for 10 minutes so that the skins loosen. Now press each one between your thumb and index finger so that the skin splits and can be removed. Do this for all the almonds.
• Mix the almonds, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste. Add salt to taste, the lemon juice and mix well.
• Pour this paste and the yoghurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
• Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
• When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).

Chatpata Paneer(cottage cheese)

Get that tasty bites with Paneer Chatpata.

Paneer Chatpata Recipe:

250 gm paneer3-4 tsp chopped garlic or one tea spoon of garlic paste (either finely chopped or in the form of paste)
1-2 onions of medium size or five table spoons of onion paste (either finely chopped or in the form of paste).
1 tomato chopped
5 tsp vegetable oil or ghee.
1/2 cup or about 100-150 ml of curd (beaten to a fine paste so that there are no lumps and it appears smooth).
3 tsp of kaju paste.
2 tsp badam paste.
Four table spoons of cream (whipped).

Spices for Paneer Chatpata Recipe:

3 tsp coriander powder.
1 tsp kasuri methi.
1tsp jeera.
½ tsp red chilli powder.
½ kalimirch powder.
1 tsp lemon juice.
1 tsp Garam masala.
Salt to taste.

For garnish Paneer Chatpata:
One table spoon of finely chopped coriander leaves.

How to cook Paneer Chatpata:

Heat the oil or ghee in the pan.
Add jeera and finally chopped garlic and sauté till they are golden brown in color.
Add onion paste to the pan and sauté again till it is light brown in color.
To this onion paste now add tomato, coriander powder, red chilly powder, salt, garam masala, kalimirch powder, kaju paste, badam paste, kasoori methi and sauté well for five minutes.
Once the paste is done and the spices begin to emit the aroma, add to the paste paneer cubes and whipped curd. Simmer the flame and stir for five minutes. Add lemon juice and stir again.
Finally add whipped cream. Stir for one minute and turn off the flame.
Pour the preparation in a serving dish. Garnish with chopped coriander leaves. Paneer Chatpata is ready to be served with bread, chapattis, butter Nan or missy roti.

Chicken Tikka

If you love Indian Barbecue then you are going to love this :)

Ingredients:

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

How to make the barbecue :

Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.

For the marinade, combine all the remaining ingredients.

Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.

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 30 minutes to cook the chicken tikka.

You can eat it with pudhine(mint) chutney.

How to make pudhine(mint) ki chutney:

Ingredients:
30-40 mint leaves
20-30 coriander leaves
2 tsp lemon juice
1 tsp jeera
½ tsp hing
1 ½ tsp sugar
3-4 green chilly
Salt to taste

Method:
1. Grind everything together.
2. Serve

3. You can store the chutney in the refrigerator