Barbecue

Afghani Chicken (Barbecue)

September 7, 2016
Recipes, Non-Vegetarian
Afghani, Chicken, Barbecue, Non-Vegetarian

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

  • 1 tbsp Ginger garlic paste
  • 1 tsp Black pepper
  • 3 tbsp White vinegar
  • Salt (to taste)

Paste #

  • 150 g Magaz (melon seeds)
  • 100 g Kaaju (cashew nuts)
  • 50 g Khaskhas (poppy seeds)
  • 70 g Khoya
  • 50 g Cream
  • ½ cup Milk
  • 1 tbsp Methi (dried fenugreek leaves)
  • 1 tsp White or black pepper
  • Salt (to taste)

Method #

  1. Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
  2. Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
  3. 30 minutes before grilling, coat the marinated chicken with the prepared paste.
  4. Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.

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.

Kashmiri Mutton Tikka (Seekh Tuji)

July 18, 2020
Grill, Kebab
Meat, Non-Vegetarian, Barbecue, Kashmiri

Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.

Ingredients #

  • Mutton boneless or chicken quarter legs – 1 kg
  • Mustard oil – a few tablespoons (for frying chili powder and marination)
  • Red chili powder – 1 tbsp
  • Curd – 1 cup
  • Vinegar – 2 tbsp
  • Ginger garlic paste – 1 tbsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Black pepper powder – ½ tsp
  • Meat masala – 2 tbsp
  • Salt – to taste

Method #

  1. Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.
  2. In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.
    (Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.)
  3. Add the meat and coat it thoroughly.
  4. Leave to marinate overnight in the fridge.
  5. Thread onto skewers and grill until cooked through and slightly charred.
  6. Serve hot with chutney, naan, or saffron rice.

Home | BBQ

Tangri Kebab

September 7, 2016
Recipes, Non-Vegetarian
Tangri, Chicken, Stuffed, Barbecue, Non-Vegetarian

Tangri Kebab #

A succulent North Indian-style stuffed chicken leg kebab, marinated in a rich, tangy Afghani-style base and filled with a savoury egg and mince stuffing before being grilled to perfection.

Marinade #

Same as Afghani Chicken (Barbecue)

  • 1 tbsp Ginger garlic paste
  • 1 tsp Black pepper
  • 3 tbsp White vinegar
  • Salt (to taste)
  • (Optional: Food colour)

Stuffing (for 4 pieces) #

  • 1 Egg
  • 100 g Chicken keema
  • Black pepper (to taste)
  • Salt (to taste)
  • Khoya (small amount, crumbled)
  • Green chilli (finely chopped)

Method #

  1. Lightly fry all stuffing ingredients together like a bhujia, until the egg is cooked and mixture is dry.
  2. Make a slit in the chicken leg (tangri) and fill it with stuffing.
  3. Apply marinade over the stuffed chicken legs. Let rest for at least 1–2 hours (overnight recommended).
  4. Barbecue the stuffed tangri kebabs until cooked through and lightly charred on the outside.

Serve hot with mint chutney, lemon wedges, and salad for a regal starter or main.

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.

Barbecue Chutneys

April 15, 2015
Recipes, Side Dishes
Chutney, Barbecue, Condiments, Sauces

Barbecue chutneys are essential accompaniments that add vibrant flavors and a spicy kick to grilled dishes. These easy-to-make chutneys complement the smoky taste of barbecue perfectly, with fresh herbs and roasted ingredients delivering bold, fresh, and tangy notes.

Spring Green Chutney #

Ingredients #

  • 10 spring green leaves (finely chopped)
  • 1 tbsp mustard oil
  • 1 tsp salt

Recipe #

Mix all the ingredients together until well combined.