Non-Veg Recipe Veg Recipe

Barbeque Malai Chicken, Malai Paneer and Chicken Tikka.

Barbeque Malai Chicken, Malai Paneer and Chicken Tikka.

 

Last week I arranged a Barbeque party at my residence and invited my friends and their families.  We were having this get together after almost a year, so everyone were very excited for this moment. The ladies decided to share the work load by taking responsibility of cooking their dishes.  My family volunteered to cook Barbeque Chicken Tikka, Chicken Malai Kebab, Malai Paneer Kebab, Grilled Mushroom and the Fish Curry, Konkani cuisine. My friend’s family agreed to cook Dal fry, Chapattis, Jeera rice, deserts Chocolate Moose, Orange Marmalade Moose and Green Salad.  My friend came up with a creative idea of using the Hot Barbeque to Roast Sweet Potato wrapped in silver foil and Pappad.  Roast Sweet potato was served with squeeze of lime and sprinkling chat masala on it after peeling.  It was tasting very good. We had fun and had a great time.

Barbeque Chicken Tikka Recipe:

Ingredients:

  • Boneless Chicken Cubes (2 inch X 2 inch) – 1 kg.
  • Hung Curd – 250 gms.
  • Chat Masala powder – Half tsp.
  • Kashmiri Red Chilli powder – 1 and half tsp.
  • Coriander powder – 1 tsp.
  • Garam Masala powder – half tsp.
  • Lemon juice – 1 tsp.
  • Ginger & Garlic paste – 1 tbs.
  • Cooking oil – 1 tbs.
  • Salt to taste.
  • Saffron – pinch of it soaked in 2 tbs warm milk for 30 minutes.
  • Melted Butter – One cup.

Method:

  • Clean the Chicken with running water and keep it aside.
  • Take a mixing bowl.
  • Add Hung Curd, Chat Masala powder, Kashmiri Red Chilli powder, Coriander powder, Garam Masala powder, Lemon juice, Ginger & Garlic paste, Cooking oil, Salt to taste and Saffron soaked milk to the mixing bowl.
  • Mix all the above ingredients well.
  • Add boneless chicken into the bowl.
  • Mix the chicken with the marinade masala.  Coat all the chicken properly with the red marinade masala.
  • Keep this marinated chicken into the refrigerator for 24 hours.
  • Remove the marinated chicken from fridge after 24 hours.
  • Take Skewers and insert the marinated chicken into in one by one.
  • Prepare the Barbeque by adding Charcoal and burn it.  Charcoal in the Barbeque should be evenly spread and all of them should be equally red hot.
  • Place the Skewers having marinated chicken, on the Hot Barbeque Grill.
  • Turn it over after 2 to 3 minutes.
  • Apply melted butter using a brush on the chicken surface.
  • Turn it over after 2 to 3 minutes.
  • Apply melted butter using a brush on the other side of the chicken.
  • Barbeque the chicken on both sides for another 3 to 4 minutes until it turns light golden brown and the chicken are cooked to perfection.
  • Remove the Barbeque Chicken Tikka from the Skewers into a plate.
  • Squeeze lemon juice on the chicken.
  • Serve it with Mint Chutney (Dip) and masala onion.
  • Barbeque Chicken Tikka is ready to eat.
  • Happy Eating. 

Barbeque Malai Chicken Recipe:

Ingredients:

  • Boneless Chicken Cubes (2 inch X 2 inch) – 1 kg.
  • Hung Curd – 250 gms.
  • Chat Masala powder – Half tsp.
  • White Pepper powder – 1 tsp.
  • Garam Masala powder – half tsp.
  • Lemon juice – 1 tsp.
  • Ginger & Garlic paste – 1 tbs.
  • Cooking oil – 1 tbs.
  • Salt to taste.
  • Grated Cheese – 100 gms.
  • Fresh Cream – 3 tbs.
  • Melted Butter – 1 cup.

Method:

  • Clean the Chicken with running water and keep it aside.
  • Take a mixing bowl.
  • Add Hung Curd, Chat Masala powder, Garam Masala powder, Lemon juice, Ginger & Garlic paste, Cooking oil, Salt to taste, Grated Cheese and Fresh Cream to the mixing bowl.
  • Mix all the above ingredients well.
  • Add boneless chicken into the bowl.
  • Mix the chicken with the marinade masala.  Coat all the chicken properly with the Malai marinade masala.
  • Keep this marinated chicken into the refrigerator for 24 hours.
  • Remove the marinated chicken from fridge after 24 hours.
  • Take Skewers and insert the marinated chicken into in one by one.
  • Prepare the Barbeque by adding Charcoal and burn it.  Charcoal in the Barbeque should be evenly spread and all of them should be equally red hot.
  • Place the Skewers having Malai marinated chicken, on the Hot Barbeque Grill.
  • Turn it over after 2 to 3 minutes.
  • Apply melted butter using a brush on the chicken surface.
  • Turn it over after 2 to 3 minutes.
  • Apply melted butter using a brush on the other side of the chicken.
  • Barbeque the chicken on both sides for another 3 to 4 minutes until it turns light golden colour and the chicken are cooked to perfection.
  • Remove the Barbeque Malai Chicken from the Skewers into a plate.
  • Squeeze lemon juice on the chicken.
  • Serve it with Mint Chutney (Dip) and masala onion.
  • Barbeque Malai Chicken is ready to eat.
  • Happy Eating

Barbeque Malai Paneer Recipe:

Ingredients:

  • Paneer (Tofu) Cubes (2 inch X 2 inch) – 1 kg.
  • Hung Curd – 250 gms.
  • Chat Masala powder – Half tsp.
  • White Pepper powder – 1 tsp.
  • Garam Masala powder – half tsp.
  • Lemon juice – 1 tsp.
  • Ginger & Garlic paste – 1 tbs.
  • Cooking oil – 1 tbs.
  • Salt to taste.
  • Grated Cheese – 100 gms.
  • Fresh Cream – 3 tbs.
  • Melted Butter – 1 cup.

Method:

  • Take a mixing bowl.
  • Add Hung Curd, Chat Masala powder, Garam Masala powder, Lemon juice, Ginger & Garlic paste, Cooking oil, Salt to taste, Grated Cheese and Fresh Cream to the mixing bowl.
  • Mix all the above ingredients well.
  • Add Paneer pieces into the bowl.
  • Mix the Paneer with the marinade masala.  Coat all the Paneer properly with the Malai marinade masala.
  • Keep this marinated Paneer into the refrigerator for 24 hours.
  • Remove the marinated Paneer from fridge after 24 hours.
  • Prepare the Barbeque by adding Charcoal and burn it.  Charcoal in the Barbeque should be evenly spread and all of them should be equally red hot.
  • Place marinated Malai Paneer very gently, on the Hot Barbeque Grill.
  • Turn it over after 2 to 3 minutes.
  • Apply melted butter using a brush on the Paneer surface.
  • Turn it over after 2 to 3 minutes.
  • Apply melted butter using a brush on the other side of the Paneer.
  • Barbeque the Paneer on both sides for another 3 to 4 minutes until it turns light golden colour .
  • Remove the Barbeque Malai Paneer into a plate.
  • Squeeze lemon juice on the chicken.
  • Serve it with Mint Chutney (Dip) and masala onion.
  • Barbeque Malai Paneer is ready to eat.
  • Happy Eating. 

 

 

 

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