Zaiqa

A wonderful marinade of yogurt and aromatic spices adds a delectable flavor to the tender boneless chicken pieces. Traditionally it is made on skewers in a tandoor (Indian clay oven), but today I have used my stove top grill pan which I had bought from Ikea. You can also grill them using either charcoal or gas grills.

Chicken Tikka Kawabs – Murgh Tikka

Serve these kawabs as finger food along with chutney.

Chicken Tikka Kawabs – Murgh Tikka
Serves : 4

Ingredients:

Marinade:

Yogurt – 1/2 cup
Turmeric – 1/4 tsp
Red Chili powder – 1/2 tsp
Garam Masala – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Roasted Cumin seed powder – 1 tsp
Roasted Coriander seed powder – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 tsp
Ajwain seeds – 1 tsp
Boneless chicken –  500 gms, cut into bite size pieces
Cilantro – 1 tbsp, finely chopped
Canola oil – to baste

Method:

1. In a bowl, combine all the ingredients except the last two. Add chicken pieces and toss well to cover. Cover and let marinate in the refrigerate for at least 1 hour or overnight.

marinated boneless chicken pieces on bamboo skewers

Boneless chicken pieces on bamboo skewers being cooked in stove top grill pan

2. Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F (177° C) on a grill rack placed on an aluminium foil lined baking tray; or at ‘4’ mark if using a Stove top grill pan for 6-8 minutes, turning frequently and basting with oil.
4. Once done, remove the chicken skewers from the pan and place in a platter. Cover and let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve on a bed of raw sliced onions with lemon wedges.

Luv,
Mona

Serves : 4-5
Preparation time : 15 minutes
Cooking time : 30 minutes

Ingredients:

Chicken-small boneless cubes – 1 kg
Canola Oil – 1 tbsp
Ghee – 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Yellow Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves – 2 tbsp

Method:

• Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
• Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
• Add the chicken, stir and cook over medium heat for 10-15 minutes.
• Add the cream, slit green chillies, mace powder and vetivier.
• Sprinkle with fresh mint leaves, cover and seal lid tightly either with aluminium foil or with dough. Let the chicken simmer for 5-6 minutes on a very low heat.
• Garnish with coriander and chopped whole red chillies (optional) and serve hot accompanied with Laccha Parantha.

Suggested Accompaniments: Basmati Rice/Naan.

Luv,
Mona

A warm welcome to everyone on my blog!

This is my first post, and I start this blog attempting to make an insight into the method of home-style cooking in the Hyderabadi households for the whole world, and to make friends in the blogging world, which I loved since I had started to read recipe blogs of different people, who share interests like me, love to cook food and discover new ways of cooking food.

Chicken croquettes are loved by everyone, and is a hit with children and adults too. This recipe is an appetizer specifically, but you can have it anytime, as you want. Its an easy recipe that gets prepared in a jiffy and it tastes like melted cheese once you bite into it. Serve these hot as soon as you prepare them as they do not taste very good when cold. Enjoy them along with any of your favourite sauces. You will definitely love them.

Chicken Croquettes

Chicken Croquettes

Ingregients:

Shredded cooked Chicken – 1 cup
All-Purpose flour/Maida – 4 tbsp
Butter – 1 tbsp
Milk – 1/2 cup
Egg – 1
Bread crumbs – 1/2 cup

Method:

1. If you have any left over chicken, shred it and you can use it, or u can take some boneless chicken and fry it in oil, salt, red chilli and little water to make it soft. Once the chicken is soft, shred it, not too finely.
2. Now take a non-stick pan, melt butter, add maida and brown it well enough, but not too much. Add milk to it, and stir it so tat it forms a good paste, add more milk if it requires, let it not form onto lumps. Let it cool down a little bit. Once it is cool, add the shredded chicken and mix well. Keep this mixture in the refridgerator for 15-30 minutes, so that it hardens a bit.
3. Later, remove it from the fridge and make balls (croquette shaped)
4. Beat an egg in a cup.
5. In an another plate keep the bread crumbs.
6. Dip the balls into egg first, then in the bread crumbs, till it is properly covered, pat and remove the crumbs from the balls if excessively covered.
7. Deep fry the balls till nicely golden brown in colour Serve hot.

Luv,
Mona