Chicken Tikka

Ingredients

1 1/2 lb chicken breast; boned & skinned
1 salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoon lime juice
2 garlic cloves, crushed
1 ginger, fresh; grated
2 tablespoon oil
2/3 cup yogurt, plain
1 lime slices; to garnish

Pulao - North Indian Recipe

Ingredients :

Rice - 2 cups
Red chillies - 4
Almonds - 10
Aniseed - 1 tsp
Oil - 4 tbsp
Salt to taste




Grind together :

Onions - 2
Green chillies - 5
Garlic - 3
Ginger - 1 small piece
Cloves - 4
Black pepper - 10

Chicken Tikka -

Ingredients 

1 1/2 lb chicken breast; boned & skinned 
1 salt; to taste 
1 teaspoon chile powder 
1 teaspoon coriander seeds, ground 
2 tablespoon lime juice 
2 garlic cloves, crushed 
1 ginger, fresh; grated 
2 tablespoon oil 
2/3 cup yogurt, plain 
1 lime slices; to garnish 


Directions: 

Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes. Thread onto short skewers. 

Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors. 

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices. 

Pulao - North Indian Recipe

Ingredients :

Rice - 2 cups
Red chillies - 4
Almonds - 10
Aniseed - 1 tsp
Oil - 4 tbsp
Salt to taste





Grind together :

Onions - 2
Green chillies - 5
Garlic - 3
Ginger - 1 small piece
Cloves - 4
Black pepper - 10

Method:

1. Grind above the ingredients into a paste. Then tie the ground paste in a thin muslin cloth.
2. Cook them 4 cups of water for 30 minute. Then take out this bundle.
3. In this water cook the rice till done.
4. Heat oil in the frying pan, fry the aniseed and add cooked rice, stirring well. Keep it on slow flame for 2 - 3 minutes.
5. Fry separately red chillies and almonds. ,
6. Finally decorate it with fried red chillies and almonds, coriander leaves and serve hot with gram chutney.


 





Pulao - North Indian Recipe by Asith Mohan Mangalore