Main Courses

Chicken Tikka Barbecue

April 15, 2015
Recipes, Main Courses
Barbecue, Chicken, Tikka, Grilled

Chicken Tikka Barbecue is a popular South Asian grilled dish featuring marinated pieces of chicken infused with aromatic spices and yoghurt. This recipe creates tender, juicy chicken with a smoky flavour perfect for outdoor grilling or indoor barbecue.

Ingredients #

  • 1 kg chicken (boneless or leg pieces)
  • 2 lemons
  • 1 tbsp ginger (peeled and finely grated)
  • 5 garlic cloves (peeled and finely grated)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper
  • 2 tbsp yoghurt or cream
  • 1 tbsp paprika or food colour (optional)
  • 1 tbsp olive oil
  • 1 tbsp salt (or to taste)

Recipe #

  1. Make 2 deep cuts in each piece of chicken.
  2. Squeeze the juice of 1 lemon over the chicken, mix well, and marinate overnight.
  3. Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
  4. Crush the toasted spices using a mortar and pestle.
  5. Add ginger, garlic, crushed spices, salt, and olive oil to the chicken marinade. Mix thoroughly.
  6. Stir in yoghurt or cream.
  7. Add paprika or food colour if using.
  8. Leave the chicken to marinate for 2 more hours.
  9. Prepare the barbecue or grill.
  10. Thread chicken pieces onto skewers in 3 to 4 pieces per skewer.
  11. Grill over coal, brushing with oil if the chicken looks dry during cooking.
  12. Remove from skewers once cooked through and squeeze 3-5 drops of lemon juice on each piece to enhance flavour.

The lemon juice is absorbed better when applied immediately after grilling.

Seekh Kebab Barbecue

April 15, 2015
Recipes, Main Courses
Barbecue, Kebab, Grilled, Lamb

Seekh Kebab is a classic South Asian barbecue dish made from spiced minced lamb, shaped onto skewers and grilled to perfection. This recipe combines aromatic spices with fresh herbs to create juicy, flavorful kebabs ideal for outdoor grilling or a smoky indoor barbecue.

Ingredients #

  • 1 kg lamb mince
  • 1 onion (finely sliced)
  • 3 green chillies (finely sliced)
  • 7 coriander leaves (roughly chopped)
  • 1 tbsp ginger (peeled and finely grated)
  • 5 garlic cloves (peeled and finely grated)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper
  • 1 tbsp mustard oil
  • 1½ tbsp salt (or to taste)
  • 1 lemon

Recipe #

  1. Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
  2. Crush the toasted spices using a mortar and pestle.
  3. In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
  4. Marinate the mixture for 2 hours in the fridge.
  5. Preheat the barbecue.
  6. Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
  7. Grill the kebabs on the barbecue until cooked through and slightly charred.
  8. Remove the kebabs from the skewers and immediately squeeze 3-5 drops of lemon juice on each to enhance the flavor.

Note: 1 kg of lamb mince will make approximately 18-20 seekh kebabs.

Paneer Butter Masala - II

January 22, 2021
Main Courses, Indian-Cuisine
Paneer, Butter Masala, Indian, Vegetarian

Paneer Butter Masala #

10 years later, another PBM!

Find the initial version here.

Ingredients #

  • Paneer – 250 gram pack
  • Oil – as needed
  • Salt – to taste

Whole spices:

  • Cinnamon stick – 1
  • Bay leaves – 2-3
  • Cumin seeds – 1 teaspoon

Other ingredients:

  • Onions – 2-3 large, chopped
  • Cashew nuts – 10-12
  • Tomatoes – 2 large
  • Ginger garlic paste – 2 tablespoons

Spices:

  • Red chilli powder – 1 teaspoon