No-oil Murg Malai Tikka

It’s official!!! There’s no denial that both me and my hubby are die-hard fans of kebabs and tikkas. We literally gorge like greedy gluttons as soon as a kebab platter hits our table in the restaurant.

Though we like virtually all types of kebabs, it’s the Awadhi & the ones having their roots in the North-West frontier region, are our most favorite. Of these, I’m particularly fond of the fair-complexioned Murg Malai Tikka.

No over-powering tandoor spices, no artificial color…….only pure, aromatic & succulent pieces of chicken, which melt in the mouth so easily. To make it more guilt-free and healthy, I tried out this version which is absolutely oil-free. The credit for this recipe goes to Santanu da, my brother-in-law from Dubai, who keeps on re-inventing recipes. Thank you Dada for this wonderful version of malai tikka.

In case, you overlooked the last sentence, let me take the privilege of introducing a complete no-oil Murg Malai Tikka, which is no less in taste & flavor. In fact, when I tell this fact to my guests after they have had a couple of tikkas, they find it so hard to believe that you can actually make  such a tasty kebab without using a single drop of oil.

Ingredients
Chicken thigh – 750 gms, boneless cut into 1.5 inch pieces

For 1^st marination
Lemon juice – 2 tsp
White pepper – 1 tsp

For 2^nd marination

Ginger paste – 1 tsp
Garlic paste – 1 tsp
Fresh/canned cream – 350 gm
Mozzarella cheese – 150 gms, crumbled or shredded
Cardamom powder – ½ tsp
Coriander leaves – 1 Tbsp, finely chopped
Green chilli – 1 to 2 chilies, finely chopped

Method
Wash the chicken pieces thoroughly and pat them dry with paper towel. Prick them with a fork so that the marinade can go deep inside.

Marinate the pieces with the 1^st marinade items and keep it covered for around 15-20 minutes. Afterwards, mix all the items of 2^nd marinade with the chicken, cover it and keep it refrigerated for at least 1.5 - 2 hours.

Pre-heat the oven in 360 ^o F or 180 ^o C temperature. Line up the base of a oven proof flat container with 2 folds of aluminium foil. Put the marinated chicken pieces on the foil, neatly separated from each other so that they don’t overlap with each other.

Cook the chicken in grill mode for around 15-16 minutes, turning them with a tong after 10 minutes. Put the oven in broil mode and cook it for another 4-5 minutes for getting the nice burnt color.

Enjoy deliciously succulent pieces of Murgh Malai Tikka with your favorite dip and salad.

Hariyali paneer tikka

Since the day I got my OTG, I was longing to try out some veg grilled item and finally I end up making some delicious paneer tikkas. It named as Hariyali Paneer Tikka because of its greenish color which makes it different from other type of tikkas.This one of tempting appetizer for my veggie friends.

Ingredients:

Paneer (cottage cheese)    200gms (cut into medium size cube)
Mint leaves                       1 bunch
coriander leaves                1 bunch
green chillies                      2
Garlic cloves                     2
Ginger garlic paste               1 tsp
yogurt                              2 tbsp
Gram flour                        1 tbsp
Chaat masala 1 tsp
Garam masala 1tsp
Lemon juice                        1tsp
Salt to taste

Method:

1. Grind coriander leaves, mint leaves, green chillies and garlic together to get a paste.
2. In a bowl add the green paste, yogurt, ginger garlic paste, gram flour, chaat masala, garam masla, lemon juice and salt and mix well.
3. Add oil (I have used mustard oil here) and now add paneer (cottage cheese) cubes and mix throughly so the the paneer cubes are well coated withe the masala mixture. Keep aside to marinate for an hour.
4. Preheat the oven at 200°C. Now thread the marinated paneer cubes 1 inch gap into skewers and  place it on the grill rack of the OTG and grill for about 15 minutes with turning it at regular interval till they get cooked evenly on all sides.
5. Serve hot as a starter with green green chutney (remaining green paste by adding salt).

Tandoori chicken

Today I was thinking of making some grilled special item in my OTG  and my hubby has suggested to make chicken Tandoori as we all love eating this tempting item in restaurant. Before I have gone through several websites in order to get the recipe of authentic tandoori chicken and I found various ways to cook  it at home and   it is very easy to cook  in two major steps first by simply marinating it in yogurt and spices and then roasting/grilling it into conventional oven. I made it in its simplest version with chicken leg pieces and available spices and believe me still it looks perfect and  delicious.

Ingredients :

Chicken leg piece           8pc
Ginger garlic paste        2 tbsp
Lime juice                       1 pc
Soy sauce                        1 tsp
Cumin powder               1 tsp
yogurt                             3 tbsp
Garam masala powder  1tsp
Red chili powder           1tsp
Oil
Salt

Method:



1. Clean chicken leg pieces and give  horizontal slits in it.

2. In large bowl add yogurt, Ginger garlic paste, red chili powder, salt, cumin powder, garam masala powder, soy sauce and lime juice. Mix them well to get a thick paste. Now add chicken pieces and coat them evenly with the marinade specially inside the cut slit.

3. Keep the  the bowl covered and placed into refrigerator  and let it marinate for at least 4 hours. Bring it into room temperature before placing in the oven.

4 Preheat the OTG at 200°c. Now place the marinated chicken pieces on the grill rack of the OTG and brush it with little oil and let it cook for about 30 minutes. Turn after every 5 minutes followed by brushing with oil.

Garnish with onion rings and tomato slices and serve hot with green(coriander and mint) chutney.

Chicken Kebab

INGREDIENTS:
500gms Chicken (medium pieces)
2 tblsp. ginger garlic paste.
1 tblsp. vinegar.
1 tblsp. Soy s
1 tblsp.tomato sauce.
1 tblsp. Chilli sauce.
1 tsp Garam masala powder.
1/2 tsp orange color.
Salt according to taste.
Oil.
Onion sliced.

Method:

1. Wash the chicken pices and drain the water completely.
   
2. Mix all the ingredients (ginger garlic paste, vinegar, soy sauce, tomato sauce, garam masala powder, chilli sauce, salt and orange color) and keep it in refrigerator and let it marinate for atleast 4 hours.
   
3. Heat oil in a pan and deep fry those marinated chicken in low flame until it becomes crispy. Take it out in a serving dish and garnish with onion slices and coriander leaves.