Grill

Chicken Tikka Masala

February 1, 2014
Recipes, Non-Vegetarian
Chicken, Grill, Non-Vegetarian

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.

Bihari Kabab-I

December 20, 2016
Recipes, Non-Vegetarian
Kabab, Grill, BBQ, Non-Vegetarian

Bihari Kabab-I #

A classic Pakistani-style BBQ dish, full of bold spices and smoky flavour. Perfect for grilling over coals or cooking on a griddle pan.

Ingredients #

  • 2 kg lamb, beef or chicken (boneless, cut into strips)
  • 7 large onions (minced) + 1 sliced
  • 2 tbsp garlic paste (use 3 tbsp for beef)
  • 10 tbsp mustard oil
  • 2 tbsp red chilli powder
  • 1 tsp crushed black pepper
  • 3 tbsp poppy seeds
  • 2 tbsp paprika powder
  • 3–4 tsp salt (to taste)
  • Tenderiser (papaya):
    • None for chicken
    • 1 tbsp for lamb
    • 2 tbsp for beef
  • 2 tbsp curd/yoghurt (only for beef, thick, no water)
  • 1 tbsp Shan Bihari Kabab Masala

Method #

  1. Mince 7 onions in a food processor and mix with meat.
  2. Add garlic paste, red chilli powder, black pepper, poppy seeds, paprika, and salt.
  3. For beef, add tenderiser and curd. Add tenderiser optionally for lamb.
  4. Mix in 7 tbsp mustard oil.
  5. Marinate overnight (or 2–3 hours for chicken).
  6. In a separate pan, fry 1 sliced onion in mustard oil until golden.
  7. Add fried onions with oil to the marinade.
  8. Just before cooking, add 1 tbsp more mustard oil, 1 tbsp paprika, and 1 tbsp Shan Bihari Masala.
  9. Thread onto skewers and grill or barbecue until cooked through and slightly charred.

Enjoy with naan, lemon wedges, and sliced onions.

Bihari Kebab - II

May 20, 2020
Barbecue, Regional
Kebab, Non-Vegetarian, Grill, Bihari

Smoky, spicy, and melt-in-the-mouth — Bihari Kebab is a dish steeped in North Indian heritage. Traditionally cooked on open flames, the key lies in its deeply aromatic marinade and mustard oil magic.

Ingredients #

  • Chicken / Lamb / Beef – 1 kg (cut in long strips)
  • Papaya – (optional, for tenderising lamb or beef)
  • Onion – 2
  • Ginger & Garlic paste – 2 tbsp
  • Cumin seeds – 1 tsp
  • Black pepper – 1 tsp
  • Garam masala (or meat masala) – to taste
    (Garam masala includes green cardamom, black cardamom, clove, nutmeg/jayphal, mace/javitri, cinnamon stick)
  • Khas khas (poppy seeds) – 1 tbsp
  • Red chilli (whole) – 2
  • Yoghurt – ½ cup
  • Bhuna besan (roasted gram flour) – 1 tbsp
  • Mustard oil – as needed
  • Salt – to taste

Method #

  1. Dry roast cumin seeds, black pepper, and garam masala spices in a pan for about a minute. Grind to a fine powder.
  2. Separately grind onion, ginger, garlic, khas khas, and red chilli into a smooth paste.
  3. In a large bowl, mix the ground spices and paste with yoghurt, bhuna besan, salt, and mustard oil.
  4. Add meat strips to the marinade.
    • If using lamb or beef, add mashed raw papaya for tenderness.
  5. Let marinate:
    • Chicken – 1.5 hours
    • Lamb – 2 hours
    • Beef – 2+ hours
  6. Cook over a pan (covered) or grill in the oven/barbecue until cooked through and nicely charred.

Serve hot with paratha or mint chutney for the full Bihari experience.