Tandoori Chicken noodles

Ingredients

Chicken mince 2 cup
Garlic paste 1 tsp
Onion 2 tbsp (chopped)
Tandoori masala 2 tbsp
Lemon juice 2tbsp
Ketchup 2 tbsp
Tomato paste 2 tbsp
Pasta sauce 2 tbsp
Red pepper 1 tsp (crushed)
Mix herbs 1 tsp
Oil 2 tbsp
Water ½ cup
Egg noodles (boiled 3 cups)
Carrot,capsicum,mashrooms (optional)

Method

Heat oil add garlic paste add onion and sauté for 2 minutes.
Add chicken, tandoori masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper and mixed herbs.
Fry till chicken done.
Add in all sauce and seasoning with water.
Fold in boiled noodles and vegetables simmer for 5 mins.
Dish out and serve hot.

Tandoori Chicken noodles

Chicken Tikka Handi

Ingredients

1/2 kg boneless chicken, 1 inch pieces
2 onions, chopped
1/2 cup oil
1 cup yogurt
1 tbsp. ginger garlic paste
1 tsp. hot spices powder
Salt to taste
1 tsp. crushed red chilies
1 tsp. red chili powder
4 tbsp. lemon juice
2 chopped green chilies
Green coriander leaves, chopped
1 pinch orange color

Method 

Blend together raw onion with ¼ cup water.
Now in a bowl add onion mixture, ginger garlic paste, all spice powder, salt, lemon juice, crushed red pepper, orange color, red chili powder and yogurt. Mix it well,
Marinate chicken in this mixture for 30 minutes.
Heat oil in a handi, add marinated chicken with mixture, cover and cook on low flame till chicken become tender and oil comes on top.
Put burned coal in handi and drop few drops of oil on coal and cover the handi immediately to give the bbq aroma to gravy.
Garnish with coriander and green chilies, serve with naan.

Chicken Tikka Handi

Yakitori Chicken

Ingredients

Boneless Chicken 1/2 kg
Spring onins 10 stalks
Salt to taste

Ingredients for yakitori sauce

Soya sauce 1cup
powdered jaggery 1/2 cup
white vinegar 5 tbsp
lemon juice 3 tbsp
Refined flour dissolved in water 1 ibsp

Method for sauce

put all the ingredients of sauce (except flour,in a sauce pan and cook with little water,
when it comes to boil add flour and cook till thick.

for chicken

Dice chicken.cut green part of spring onions inti small pieces.
Immerse chicken pieces and onions into sauce;skewer then on bar b q sticks and keep in a tray.
Bake for 20 minutes in a preheated oven at 200c
During baking process brush sticks atleast twice with yakitori sauce.
Serve with plain rice and yakitori sauce.

Yakitori Chicken

Tandoori Club Sandwich

Ingredients

Bread slices Bread slices
1 Tomato (cut into slices)
1 Cucumber (cut into slices)
2 cups Roasted chicken
2 eggs Omelets made with
1/2 cup Mayonnaise
as required Salad leaves
¼ tsp Salt
¾ tsp Black pepper
¾ tsp Mustard powder
2 tbsp Ketchup

Ingredients for Tandoori Chicken

2 Chicken breast
½ tsp Ginger garlic paste
2 tbsp Tandoori Masala
2 tbsp Yogurt
2 tbsp Lemon juice

Method

Method for Tandoori Chicken

Marinate 2 chicken breasts with 2 tbsp  Tandori Masala, ½ tsp ginger garlic paste and 2 tbsp lemon juice.
Cook marinated chicken in pan with 2 tbsp oil and 1/2 cup of water till tender.
Take off from flame and shred the chicken.

Chop the 2 cup Tandoori chicken, mix with 1/4 tsp salt, 3/4 tsp pepper, 3/4 tsp mustard powder, 1/2 cup mayonnaise and 2 tbsp ketchup.
Slightly toast (optional) 8 bread slices, apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.
Now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread.
Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.

Tandoori Club Sandwich

Lahori Chargha

Ingredients

1-1/2 kg whole chicken
2 tbsp vinegar
2 tbsp lemon juice
3 tbsp yogurt
1 tsp ginger paste
1 tsp garlic paste
1 tbsp red chili powder
1 tsp cumin powder
1 tsp garam masala powder
1tsp coriander powder
1 tsp turmeric powder
1/2 tsp black pepper
1/2 tsp cubebs
1/2 tsp yellow food color
salt to taste
oil for frying

For Garnishing

1/2 tsp chat masala
3-4 lemon wedges
Salad leaves

Method

Rinse the chicken inside and outside properly then pat dry.
Makes4-5 deep incisions or cuts on whole chicken by using a sharp knife then keep aside.
Put all the ingredients in a blender and make a smooth paste of it.
Rub this paste evenly over the chicken, cover and leave to marinate for at least 2-3 hours or overnight if possible.
Take a deep pot and place a sieve upside in the base of the pot.
Add one cup of water in it and put the chicken on the sieve.
Put the lid on and steam on low heat for 30 minutes.
Heat oil in a deep pan (karahi ) until too hot, then reduce the heat to medium .
When oil is hot, fry steamed chicken for 12-15 minutes or until it turn golden brown on both side.
Then remove from the oil and drain on absorbent paper.
Sprinkle chat masala onto it.
Garnish with lemon wedges and salad leaves & Serve.

Lahori Chargha

Pista murgh tikka

Ingredients

Boneless chicken ½ kg cut into 2 inch cubes

Ingredinets for marination

Pistachio 12 boiled, peeled and grounded
Hung curd ½ cup
Ginger garlic paste 1 tbsp
Black cumin ¼ tsp
Salt 1 tsp
Chili powder 1 tsp
Corn flour 2 tbsp
Oil 2 tbsp

Ingredients for garnish

Saffron ¼ tsp soaked in 1 tbsp milk
Method
Marinate chicken with all the given ingredients in marination for 2 hours in the fridge, grease a wire rack, place the tikkas on it and bake in a preheated oven for 20 minutes on 180 degree, brush with oil.

To serve

On a slow fire heat the left over marination, when it begins to thicken add saffron, milk, cook for 2 minutes, pour over the tikka and serve.

Pista murgh tikka

Tandoori Mince Biryani

Ingredients

Chicken mince half kg

Tandoori masala 4 tbsp

salt to taste

Crushed black pepper  1/2 tsp

lemon juice 2 tbsp

roasted & crushed cumin seeds 1 tsp

yogurt 1 cup

red chilli powder 2 tsp

fried onions 1/2 cup

garam masala powder 1 tsp

Method for Mince

Marinate mince with all the ingredients for atleast 15mins.

Ingredients for Rice

oil half cup

Rice baspati 3cups

boil rice with 1 tsp cumin seeds.

Tomatoes 2 large sliced

green chilli 5 to 6 chopped

corriander leaves chopped 1 cup

burning charcoal 1 very small piece 

ghee 1 tbsp

orange food colour 1/4 tsp

french fries optional

Assembling

Heat oil and add marinated chicken and cook for 15mins,then fry on high flame till water dries,

then spread tomatoes,green chilli,corriander leaves and rice,sprinkle food colour, lastly put charcoal on top of rice and drizzle ghee   and cover,cook on high flame for 5 mins then 20 mins on slow flame,

(discard cahrcoal)
Sprinkle fries before serving,Serve hot with cucumber raita.

Tandoori Mince Biryani

Tandoori Chicken Pasta

Ingredients

• Boiled Macroni 4cups
• Chicken boneless 125 grams (cut into julienne strips)
• Crushed Red chilli powder 1tsp
• Tandoori Masala 2 tbsp (any good quality brand,i prefer shan)
• lemon juice 2 tbsp
• salt to taste 
• ketchup 2 tbsp
• Pasta sauce 4 tbsp
• Tomato puree 2 tbsp
• Italian Seasonings 1tsp (optional)
• Crushed Garlic 1 tsp
• Onion finely Chopped 4 tbsp
• Oil 4 tbsp
• butter 2 tbsp
• Capsicum,carrot,spring onions,mushrooms,Cabbage diced (optional)

Method

1. Heat oil and butter in a pan add garlic and chopped onions,saute for 1 min.
2. then add chicken and all the remaing ingredients except pasta and vegetables,cook till chicken is done.
3. lastlly add pasta & vegetales cook on high flame for 5mins,(keep mixing while cooking) and Serve hot.

Tandoori Chicken Pasta

Chicken Cheese Paratha Roll

Ingredients

• Chicken boneless 2 cups
• Salt 1 tsp
• Chilli powder 1/2 tsp
• White pepper 1/2 tsp
• Ginger garlic 1 tsp
• Yogurt 2 tbsp
• Roasted cumin 1 tsp
• Mix spice 1/2 tsp
• Oil 1/2 tsp
• Cream 1 tbsp
• Cheddar cheese grated 4 tbsp

Ingredients for For Cheese Sauce

• Cream cheese 4 tbsp
• White vinegar 3 tbsp
• Cream 3 tbsp

Method for Cheese sauce

Mix all ingredients together.

Ingredients for Paratha

• Flour 6 cups
• Wheat flour 2 cups
• Salt 2 tsp
• Ghee 1/2 cups
• Warm water to knead flour

Method

Knead the dough for parathas and keep aside for 20 minutes at room temperature

Marinate Chicken with salt,chilli powder,white pepper,yogurt,ginger/garlic,roasted cumin,mix spices.

Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.
Take off the lid and cook on medium 

 high heat for 10 minutes with constant stirring. Remove from heat & add cream & Cheese.
Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken . Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.

After 10 minutes, remove the coal and your filling is ready for paratha rolls.
Now start frying parathas.
Take a handful of kneaded dough and shape it round with all ends closed. Use loose flour to do all this smoothly.
Now roll it with a rolling pin.
Apply some ghee on it and start rolling it. Roll with your hands like a snake. Then shape it like a snail by tucking the last part underneath.

Roll it flat like a roti.

Now place it on a hot griddle and when it starts changing its colour, flip it over. Now glaze it with some ghee and then flip over again. Glaze the other side with ghee and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.

Take a tbspn of Cheese sauce and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Now place some chicken in the middle of the paratha and roll it.

Do the same with the rest of them & Serve.

Chicken Cheese Paratha Roll

BBQ Chicken Biryani Platter

Ingredients

Chicken boneless cubes ½ kg
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
Allspice 1 tsp
Turmeric ½ tsp
Yogurt ½ cup
Orange color pinch

Ingredients for rice

Rice ½ kg soaked for 30 minutes and boiled with salt until done.
Oil ¼ cup
Chopped onion 2 tbsp
Brown onion ½ cup
Ginger garlic 1 tbsp
Chopperized tomatoes 2
Salt ½ tsp
Chili powder ½ tsp
Yogurt ½ cup
Chopped coriander leaves 2 tbsp
Green chilies 2 chopped
Kewra water 1 tsp

Method for chicken

Marinate chicken with Ginger garlic 2 tsp, Salt 1 tsp, Chili powder 1 tsp, Allspice 1 tsp, Turmeric ½ tsp, Yogurt ½ cup, Orange color pinch, leave for 30 minutes, heat ¼ cup oil, put chicken on skewers and pan fry until done, give dum of coal, keep aside.

Method for rice

Heat ¼ cup oil fry brown onion with ginger garlic paste and chopperized tomatoes, add salt and pepper with ¼ cup water and fry well, add ¼ cup yogurt, fry well, add in boiled rice with chopped greens, top with Kewra water, leave it on dum for 15 minutes on low flame.

To assemble

Mix rice, remove in a platter, and serve with chicken skewers on top and kachomber on one side & Serve.

 BBQ Chicken Biryani Platter

Chicken Tikka Biryani

Ingredients

1 kg chicken
1 teaspoon red chili powder
1 tablespoon ginger-garlic paste
1 teaspoon ground black pepper
1 teaspoon garam masala, ground
3 tablespoons vinegar
1/4 teaspoon food coloring (orange or yellow)
2 teaspoons salt
1/3 cup oil
1/2 kg rice (boiled)

For making Qorma

1 cup yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 coriander powder
2 chopped onions
4 Tomatoes (paste)
2 tablespoons fresh coriander leaves (finely chopped)
10 -15 mint leaves
4 green chilies (finely chopped)
1 cup oil

Method

Marinate chicken with vinegar, ground red chilli, all spices powder, ginger garlic paste, black pepper powder, food color and 1 tbsp salt for 2 hours.
Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender.
Finally steam with coal.

Method For making Qorma

Heat oil in a pan and fry onions till they become golden.
Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and cook well.
Now add yogurt and cook again.
Then add coriander leaves, mint leaves and green chillies with chicken and mix well.

Chicken Tikka Biryani

Boil rice with 2 teaspoon salt and all spice (not ground).
Make layers in a separate pan; one of rice and one of qorma and third layer of chicken pieces then steam for a while.
Take off heat, mix properly and serve hot with salad & Raita.

Teriyaki Bbq Chicken

Ingredients

• Chicken boneless½ kg
• Green onion2 to3
• Oil1 to 2 tbsp
• Salad leavesfor garnish
• For Teriyaki sauce:
• Japanese soya sauce½ cup
• Orange juice½ cup
• White vinegar2 tbsp
• Lemon juice2 tbsp
• Oyster sauce4 tbsp
• Brown sugar2 tbsp
• White pepper powder½ tsp
• Salt to taste
  
  
  
  
  
  

   Method

  1. For teriyaki sauce: in a pan add ½ cup Japanese soya sauce, 2 tbsp white vinegar, ½ cup orange juice, 4 tbsp oyster sauce, 1 tbsp lemon juice, ½ tsp white pepper powder, 2 tbsp brown sugar and salt to taste to cook till it turn thick.
  2. For teriyaki chicken:
  3. Cut ½ kg chicken in cubes and marinate them in sauce and place them on bbq sticks with 2 to 3 green onion and bake it in oven or cook on charcoal. Between cooking brush sauce on chicken one time. When chicken almost done brush oil. Dish it out and garnish with salad leaves to serve.