Chicken Zareen Tikka Kabab Food

CHICKEN ZAREEN TIKKA KABAB

Steps:

• Cut the Boneless Chicken into 2 inch sized cubes and was thoroughly with water. Then drain all the water. Marinate the chicken chunks with Ginger Garlic paste, salt, Lemon Juice, Haldi powder, Dhaniya powder and Zeera powder. Set aside in refrigerator for about 1 hour, the more the merrier.
• Now make a paste of Broken Kaju, Processed cheese, Hung curd and green chilies using a mixer grinder. Do not add water, if required add more curd. Make a fine paste.
• Now take the chicken and add the Kaju paste to it and add Elaichi powder, chopped coriander leaves and oil. Mix the marinade well with your hands. I believe each hand has a different taste, so go ahead and see what lies in yours.
• Now I aware of the fact that not many houses in India are equipped with a Tandoor (unless you are in Punjab). So using a Baking Oven or Convection Oven or OTG Oven would work just fine.
• First we shift our marinated kabab to a flat baking tray or thick bottomed flat dish . Use your finger to give little gaps between pieces in order to ensure uniform cooking and beautiful color. If you feel the marinate liquid is too much and very liquidy then hold some back and you could add that later if required.
• To cook in oven you have to pre-heat it 30 mins before to 200 degrees Celsius and after putting the chicken in it , turn down the temperature to 180 degrees Celsius and cook for about 30 - 35 mins or until nice and tender. It is perfectly okay to open the oven door in between to check on your chicken. Just make sure you don't do that a lot, as it would result in temperature loss.
• Once cooked take it out and drizzle with Pure Ghee and Serve Hot with Sliced Onions and Lemon wedges.
• Tips :.
• Whenever marinating chicken or any meat, make sure you drain all the water from the meat after washing. As this ensures good absorption of the spices into the meat.
• Some ovens have a heating element both in the bottom and on the top. If you have an oven with the heating element in the top, be sure to place an aluminum foil on top of the baking dish and remove it in the last 5 - 10 minutes.
• Instead of Processed cheese you can also use Kraft Cream Cheese or Cheddar Cheese. ( I love the way Cheddar tastes in Indian Cooking ).
• Follow me on my Blog : http://www.chefafzal.blogspot.com.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chili paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Spray the grill with high-heat grilling spray, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

CHICKEN TIKKA KEBABS

Steps:

• Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
• Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN TIKKA KABOBS

Steps:

• Combine yogurt, tomato sauce, curry powder, paprika, lemon juice, and salt in a medium bowl. Add chicken tenders. Stir to coat.
• Thread chicken onto skewers. Grill 8 to 10 minutes on medium heat or until cooked through, turning frequently. Just before serving, squeeze lemon wedges over chicken.

SOYA CHAPLI KABAB

Steps:

• Soak the soya granules in hot water for about 1/2 an hour and drain and squeeze off the excess water.
• Now in a blender grind the chana dal, chillies, ginger and herbs to a fine paste.
• Add all the remaining ingredients to this and blend once again to make a semi-fine paste.
• Make small flat roundles of the mixture on your palms. Shape them well and then shallow fry these kababs on very low flame.
• Serve with mint chutney and onion rings.

ALOO KAY KABAB (POTATO KEBABS)

Steps:

• Put the already boiled & grated potatoes in a big bowl.
• Add all ingredients except eggs & mix well.
• Take a small amount of this mixture in the hand and flatten to a disc shape.
• Dip in beaten eggs & then fry in a pan on medium high heat till they turn golden brown.
• Serve with ketchup, chutney, raita or as a side dish with anything.

JOOJEH KABAB

Steps:

• Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.
• Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.
• Joojeh Kabab can also be prepared in the oven and without using a skewer. Prepare chicken as before, pre-heat the oven to about 200 C, put the marinated chicken in the oven and again stir frequently.
• Cut the Tomatoes in halves and roast gently in a pan.
• Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.