Two juicy snacks for a gastronomic weekend
In the mood to impress friends and family with your cooking? Here is an opportunity.
Doodhiya murgh tikkaFor the marinade 1
4 chicken breasts cut into halves
500 ml malt vinegar
2 tbsp ginger and garlic paste
1 tbsp salt
For the marinade 2
1 tbsp white pepper powder
2 tbsp crushed brown garlic
2 finely chopped green chillies
1 tsp green cardamom powder
5 tbsp mascarpone cheese
150 ml fresh cream
150 gms hung curd
Chopped coriander leaves
Take a bowl, mix in the malt vinegar, ginger and garlic paste and salt. When mixed well, add in the half cut chicken breasts and leave aside for an hour.
After an hour, take out the chicken and pat it well on a dry cloth.
Mix all the ingredients together, mentioned in the marinade 2. Put in the chicken pieces and mix well till the pieces are coated properly. Put the marinated chicken in an airtight container and keep it in the refrigerator for another 5 hours.
Preheat the oven to 240 C or 475 F.
String the chicken pieces onto the skewers, but not too tightly. Cook in the oven for about 10 minutes, turning them once in five minutes. Take it out on a warm plate, and serve along garnished with melted butter and chopped coriander leaves on top, and onion rings & lemon wedges on the side.
Note: The chicken can also be cooked without the skewers, in an electric tandoor. Make sure that you turn it once in five minutes.
Ajwaini paneer tikka
500 gms cottage cheese, cut into 1 ½ inch cubes
2 tomatoes, deseeded and cut into 1 inch cubes
2 capsicum, deseeded and cut into 1 inch cubes
2 onions, cut into 4 and separated
3 tbsp ginger and garlic paste
400 gms hung curd
1 tbsp salt
1 1/2 tsp red chili powder
A pinch of red colour (optional)
3 green chillies, finely chopped
2 tbsp gram flour
1 1/2 tsp garam masala
2 tsp carom seeds
1 1/2 tsp turmeric powder
1 1/2 tbsp refined oil
1 tsp vinegar
Fresh coriander leaves
Take a mixing bowl, put the curd and beat it for a minute. Add ginger and garlic paste, salt, red chilli powder, red colour, green chillies, gram flour, garam masala, carom seeds, turmeric powder, refined oil and vinegar. When mixed well, add in the cottage cheese cubes, onions, tomatoes and capsicum. Put it in an airtight container and chill it for 4–5 hours.
Preheat the oven to 350F. String the Cottage cheese cubes and the vegetables alternately onto the skewers. Cook in the oven for about 25 minutes, turning them once in 10 minutes, till the cottage cheese cubes turn golden brown on the sides. Take it out on a warm plate, and serve along garnished with chopped coriander leaves and chat masala on the top, and onion rings & lemon wedges on the side.
Note: The tikka can also be cooked without the skewers, in an electric tandoor. Make sure that you turn it once in 10 minutes.
About the chef
Chef Nikhil Aggarwal, after completing high school at Kulachi Hansraj, Delhi, decided to pursue his childhood passion for the culinary arts and enrolled himself at the Oxford Brookes University, U.K. During his graduation, he trained under UAE’s top Chef, Mohammed Rasheed Quraishi, while working at the Taj Palace in Dubai. There, he learned the art of preparing traditional Indian food – from basic gravies to elaborate plate presentation. Now in New Delhi, he does catering for events.