Ingredients and Preparation of Bihari Chicken Tikka

To make this mouthwatering Bihari Chicken Tikka, you’ll need a mix of classic Indian spices, yoghurt, and a special onion paste made from ingredients like poppy seeds, cumin, and fried onion. The chicken is marinated in this rich blend, infusing it with deep flavours. The longer you marinate, the more succulent and flavorful the chicken becomes. An overnight marination is highly recommended for the best results.

Cooking Method:

After marinating, the chicken can be fried with a touch of oil and then smoked with charcoal for that authentic, smoky flavour. Finally, it’s charred over the direct flame to achieve the perfect finish. This method not only ensures a tender and juicy texture but also imparts a deep, smoky aroma that is characteristic of traditional Bihari cuisine.

Serving Suggestions for Chicken Tikka:

Serve this delicious Bihari Chicken Tikka hot with mint chutney, onion rings, and lemon wedges. It’s a dish that’s sure to impress at any gathering! Pair it with naan or a fresh salad to complete your meal. The vibrant flavours and tantalizing aroma will make it a star dish at your dining table.

Conclusion:

Bihari Chicken Tikka is not just a dish; it’s an experience. The tender chicken, marinated in a rich blend of spices and yoghurt, grilled to perfection, and infused with a smoky flavour, is sure to be a hit at your next gathering. Enjoy the burst of flavours and the satisfaction of creating a traditional Indian delicacy right in your kitchen!

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Bihari Chicken TIkka Recipe

Bihari Chicken Tikka is a flavorful and spicy dish perfect for any occasion. Marinated in a blend of yoghurt, spices, and a special onion paste, this chicken is perfectly grilled, offering a rich and aromatic taste. Serve it hot with mint chutney, onion rings, and lemon wedges for a delicious meal.

Course Dinner

Cuisine Indian, Pakistani

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Ingredients

Onion Paste

• 1 tbsp Poppy seeds soaked
• 1 tbsp cumin seeds
• 1 black cardamom
• ½ tsp black pepper corns
• 1 small sized onion fried

Ingredients to marinate the chicken

• 4 pieces chicken
• salt to taste
• 1 tbsp ginger and garlic paste
• ½ cup yogurt
• onion paste
• ⅛ tsp orange food color
• 1 pinch citric acid
• 1 tbsp coriander powder
• 1 tbsp red chili powder
• ¼ tsp mace & nutmeg powder جيفل اور جاوتري
• ½ tsp whole spice powder garam masala
• 1 tbsp lemon juice
• 1 tsp meat tenderizer

Instructions

• Prepare the Onion Paste: In a blender, combine the soaked poppy seeds, cumin seeds, black cardamom, black peppercorns, and fried onion. Add some water or yoghurt if needed. Blend until smooth to make the onion paste.
• Marinate the Chicken: In a large bowl, mix the ginger and garlic paste, yoghurt, onion paste, orange food colour, citric acid, coriander powder, red chilli powder, mace and nutmeg powder, garam masala, lemon juice, meat tenderizer, and salt. Add the chicken pieces and coat them well. Let it marinate for at least 4-6 hours, or overnight for the best results.
• Heat the Oil: In a frying pan, heat 3 tbsp of oil over high flame.
• Cook the Chicken: Add the marinated chicken pieces to the pan and cook on high flame for a few minutes until they start to brown. Turn the chicken pieces to cook all sides.
• Add Remaining Marinade: Pour the remaining marinade over the chicken, cover the pan with a lid, and cook on low flame until the chicken is tender and fully cooked.
• Char the Chicken: Hold each chicken piece with tongs and briefly expose it to direct flame to give it a smoky, charred flavour.
• Coal Smoke: To add a traditional smoky flavour, place a small piece of hot charcoal in a bowl and place the bowl in the center of the pan with the cooked chicken. Drizzle a few drops of oil over the charcoal and cover the pan with a lid. Let it smoke for a few minutes, then remove the charcoal.
• Serve: Serve the Bihari Chicken Tikka hot with mint chutney, onion rings, and lemon wedges.

Video

Step 1: Marinate the chicken.

Cut the boneless chicken into thin strips and place them in a bowl. Add the crushed garlic, yoghurt, BBQ sauce, tikka or tandoori masala, salt, black pepper, red chilli crushed, paprika powder, vinegar and soy sauce. Mix well and let it marinate for at least 30 minutes or overnight in the refrigerator.

Step 2: Cook the chicken.

Heat oil in a large skillet over high heat and fry the chicken strips until golden and cooked, stirring occasionally. This should take about 15 to 20 minutes. You can also grill the chicken if you prefer.

Step 3: Prepare the salad.

Grate the cucumber and squeeze out the excess water. Chop the cabbage, onion and bell peppers into small pieces. Mix them in a large bowl and season with salt and pepper.

Step 4: Make the shawarma sauce.

You will need mayonnaise, yoghurt, garlic, lemon juice, salt and black pepper. Watch a video on how to make the special shawarma sauces:

Step 5: Bake the pita breads.

First, brush some butter on the grill pan and heat it over medium-high heat. Then, place the pita bread on the pan and cook for a few minutes on each side until they are slightly charred and crisp. Alternatively, you can use store-bought pita breads and warm them in the oven. Also, watch this video on how to make homemade pita bread:

Step 6: Assemble the pockets.

Cut the pita bread in half and gently separate the layers to create pockets. Finally, stuff the pockets with chicken, salad and sauce of your choice. Enjoy your delicious and easy Shawarma Pockets!

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Shawarma Pocket Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

INGREDIENTS

• CHICKEN BONELESS 800 GRAM
• GARLIC CRUSHED 1 TBSP
• YOGURT 1/2 CUP
• BBQ SAUCE 2 TBSP
• TIKKA OR TANDOORI MASALA 1 TSP
• SALT TO TASTE
• BLACK PEPPER 1 TSP OR TO TASTE
• RED CHILI CRUSHED 1/2 TSP
• PAPRIKA POWDER 1/2 TSP
• VINEGAR 1 TSP
• SOY SAUCE 1 TBSP
• OIL 1-2 TBSP

SALAD INGREDIENTS

• CUCUMBER 1
• CABBAGE PURPLE & GREEN 1 CUP
• ONION 1 SMALL SIZED
• BELL PEPPER RED & GREEN 1 CUP
• SHAWARMA SAUCE https://youtu.be/g2gDd865BX0?si=9sO3qn9ldHL-FoQv
• BUTTER AS REQUIRED
• PITA BREAD https://youtu.be/4dIXzHW9fUc?si=uV7xO5ZemGuAnTVE

Video

This quick bread snack is ideal for Ramadan because you can make it ahead of time and store it in an airtight container for up to three days or freeze it for up to two months. This way, you can always have a ready-made snack that you can serve at any time of the day.

So, what are you waiting for? Try this quick bread snack recipe today and impress your family and friends with your baking skills. You will love how easy and tasty it is. Here is how you can make it in a few steps:

Sauce Ingredients

• MAYONNAISE 1/2 CUP
• TOMATO KETCHUP 2 TBSP
• BBQ SAUCE 1 TBSP

Other Ingredients

• BREAD SLICES AS REQUIRED
• BUTTER AS REQUIRED
• SAUCE AS REQUIRED
• CHEESE SLICE
• CHICKEN CHEESE FINGERS – Recipe already posted on my blog.
• MOZZARELLA CHEESE

Directions

1. In a small bowl, whisk together the mayonnaise, tomato ketchup, and BBQ sauce until well combined.
2. Spread some prepared sauce on one side of each slice.
3. Place a cheese slice on top of the sauce spread side of each bread slice. Cut the cheese slice to fit the bread if needed.
4. Arrange the chicken cheese fingers on top of the cheese slice, leaving some space between them. You can also spoon some sauce over the chicken cheese fingers.
5. Sprinkle some mozzarella cheese on top of the sauce. Wrap up the slice slightly into a triangular shape tying up the diagonal corners with a skewer.
6. Place the bread slices on a baking tray and bake in a preheated oven at 180°C for 10 to 15 minutes or until the cheese is melted and bubbly.
7. Enjoy your crispy chicken finger cheesy toast with some salad or fries on the side.

This recipe is easy to customize according to your preferences. You can use any bread of your choice, such as white, whole wheat, or multigrain. Likewise, you can use any cheese you like, such as cheddar, Swiss, or Monterey Jack. You can also adjust the amount of sauce and cheese to your liking.

I hope you try this recipe and let me know how it turns out for you. Don’t forget to share it with your friends and family. Happy Ramadan!

If you have any comments or suggestions, please leave them in the box below this post. I would love to hear from you and improve my cooking skills.

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Crispy Chicken Cheese Toast Recipe

Ingredients

SAUCE INGREDIENTS

• MAYONNAISE 1/2 CUP
• TOMATO KETCHUP 2 TBSP
• BBQ SAUCE 1 TBSP

OTHER INGREDIENTS

• BREAD SLICES AS REQUIRED
• BUTTER AS REQUIRED
• SAUCE AS REQUIRED
• CHEESE SLICE
• CHICKEN CHEESE FINGERS
• MOZZARELLA CHEESE

Instructions

• In a small bowl, whisk together the mayonnaise, tomato ketchup, and BBQ sauce until well combined.
• Spread some prepared sauce on one side of each slice.
• Place a cheese slice on top of the sauce spread side of each bread slice. Cut the cheese slice to fit the bread if needed.
• Arrange the chicken cheese fingers on top of the cheese slice, leaving some space between them. You can also spoon some sauce over the chicken cheese fingers.
• Sprinkle some mozzarella cheese on top of the sauce. Wrap up the slice slightly into a triangular shape tying up the diagonal corners with a skewer.
• Place the bread slices on a baking tray and bake in a preheated oven at 180°C for 10 to 15 minutes or until the cheese is melted and bubbly.
• Enjoy your crispy chicken finger cheesy toast with some salad or fries on the side.

Video

Ramadhan is a month of fasting, prayer and reflection for Muslims around the world. It is also a time to celebrate with family and friends and enjoy the blessings of Allah. One of the most important aspects of Ramadhan is the Iftar, the meal that breaks the fast at sunset. Iftar is not only a time to replenish the body, but also to share the joy of faith and gratitude with others.

One of the best dishes to serve at an Iftar party is Chicken Tikka Biryani. This dish has everything you need for a satisfying and nutritious meal: protein, carbohydrates, fiber, vitamins and minerals. It is also easy to prepare in advance and can be reheated in the oven or on the stove before serving.

To make chicken tikka biryani, you will need the following ingredients:

Ingredients for Chicken Tikka

• CHICKEN 1 KG
• GINGER GARLIC CRUSHED 1 & 1/2 TBSP
• SALT TO TASTE
• RED CHILI CRUSHED 1 TSP
• RED CHILI POWDER 1 TSP
• CORIANDER POWDER 1 TSP
• CUMIN POWDER 1 TSP
• TIKKA MASALA 1 & 1/2 TSP
• CHAAT MASALA 1/2 TSP
• DARK ORANGE COLOR 1/8 TSP
• LEMON JUICE 1 TBSP
• YOGURT 2/3 CUP
• OIL 2-3 TBSP
• COAL FOR SMOKE

Other Ingredients:

• OIL 1/3 CUP
• BAY LEAF 1
• CINNAMON STICK 1
• BLACK PEPPER CORNS 5-6
• CLOVES 2
• BLACK CARDAMOM 1
• GREEN CARDAMOM 2
• ONION 2 MEDIUM SIZED
• GINGER GARLIC CRUSHED 1 TBSP
• TOMATOES 3 MEDIUM SIZED
• WATER 2 TBSP
• YOGURT 1/2 CUP
• BIRYANI MASALA 2 TBSP
• BASMATI RICE 750 GRAM BOILED
• SOME GREEN CHILIES
• SOME MINT LEAVES

The first step is to marinate the chicken. Cut the chicken into bite-sized pieces and wash them well. In a large bowl, add the ginger garlic paste, salt, red chili crushed, red chili powder, coriander powder, cumin powder, tikka masala, chaat masala, dark orange color, lemon juice, and yogurt. Mix well and coat the chicken pieces with the marinade. Cover the bowl and refrigerate for at least two hours or overnight for better results.

The next step is to grill the chicken. You can use an oven, a grill pan, or a charcoal grill for this. I prefer to use a charcoal grill as it gives a nice smoky flavor to the chicken. To do this, heat some coal on a stove until it turns red hot. Place a wire rack over the coal and arrange the chicken pieces on it. Brush some oil on the chicken and cook for about 15 minutes on each side or until they are charred and cooked through. You can also baste the chicken with some of the marinade while grilling to keep them moist and juicy.

The third step is to prepare the rice. Wash and soak the basmati rice for about 20 minutes. Drain the water and boil the rice in a large pot of water with some salt until it is almost done but still has some bite to it. Drain the rice and set aside.

The fourth step is to make the masala. Heat oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon stick, black pepper corns, cloves, black cardamom, and green cardamom. Fry for a few seconds until they release their aroma. Add the onion and fry until golden brown. Add the ginger garlic paste and fry for another minute. Next, add the tomatoes and water and cook until they are soft and mushy. Finally, add the yogurt and biryani masala and cook for another few minutes until the oil separates from the masala.

The final step is to assemble the biryani. In a large oven-proof dish, spread half of the rice in an even layer. Sprinkle some green chilies and mint leaves on top. Arrange half of the chicken pieces over the rice. Pour half of the masala over the chicken. Repeat with another layer of rice, green chilies, mint leaves, chicken, and masala. Cover the dish with aluminum foil and bake in a preheated oven at 180°C for about 20 minutes or until everything is heated through.

Chicken Tikka Biryani is a dish that will surely make your Iftar party memorable and enjoyable. It is a dish that reflects the richness and diversity of Indian cuisine, as well as the spirit of Ramadhan. Try it today or plan it for this Ramadan and let me know how you like it!

First, you need to gather all the ingredients. You will need:

• CHICKEN MINCE 400 GRAM
• SALT TO TASTE
• PAPRIKA POWDER 1/2 TSP
• CHILI FLAKES 1 TSP
• GARLIC POWDER 1/2 TSP
• BLACK PEPPER 1/2 TSP
• GREEN CHILLIES CRUSHED 1 TSP
• SOY SAUCE 1 TSP
• VINEGAR 1 TSP
• MOZZARELLA AND CHEDDAR CHEESE 1/2 CUP
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Next, you need to marinate the chicken mince. Mix the chicken mince, salt, paprika, chilli flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated In a large bowl. Knead well until well combined. Then, cover the bowl with plastic wrap or a tight lid and refrigerate for at least 1 hour.

After the chicken is marinated, grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Then you need to coat it with flour, dip it in the egg and coat it with bread crumbs to get a crispy and crunchy taste. Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs, pressing gently to make them stick. Place the coated chicken on a baking tray and repeat with the rest of the chicken.

Finally, you need to fry the chicken cheese fingers until golden and crisp. Heat some oil in a large skillet over medium-high heat. Fry the chicken in batches for about 3 minutes per side, or until cooked through and golden brown. Drain the excess oil on paper towels and serve hot with your favorite sauce.

Enjoy your chicken cheese fingers!

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Chicken Cheese Fingers Recipe

Ingredients

• 400 grams CHICKEN MINCE
• SALT TO TASTE
• ½ tsp PAPRIKA POWDER
• 1 tsp CHILI FLAKES
• ½ tsp GARLIC POWDER
• ½ tsp BLACK PEPPER
• 1 tsp GREEN CHILLIES CRUSHED
• 1 tsp SOY SAUCE
• 1 tsp VINEGAR
• ½ cup MOZZARELLA AND CHEDDAR CHEESE
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Instructions

• In a large bowl, mix the chicken mince, salt, paprika, chili flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated. Knead well until well combined. Marinate for an hour.
  400 grams CHICKEN MINCE, SALT TO TASTE, ½ tsp PAPRIKA POWDER, 1 tsp CHILI FLAKES, ½ tsp GARLIC POWDER, ½ tsp BLACK PEPPER, 1 tsp GREEN CHILLIES CRUSHED, 1 tsp SOY SAUCE, 1 tsp VINEGAR, ½ cup MOZZARELLA AND CHEDDAR CHEESE
• Grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Repeat with the remaining chicken and arrange them nicely on a baking tray.
• Mix breadcrumbs as required, one pinch of salt and some red chilli powder in a plate. On another plate, take some all-purpose flour. Also, beat an egg on a separate plate.
  BREADCRUMBS AS REQUIRED, EGG 1 OR 2, FLOUR AS REQUIRED
• Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs. Press lightly to make them stick and arrange them back on the baking tray ready for cooking.
• Heat oil in a deep frying pan over medium-high heat. Fry them in batches until golden and crisp. Drain on paper towels.
  OIL FOR FRYING
• Enjoy your cheesy chicken nuggets with your favourite sauce or dip.

Video

Step 1: Make the pan bread

To make the pan bread, you will need the following ingredients:

• 3 cups of all-purpose flour
• 2 tsp of instant yeast
• 1 tsp of salt
• 1 & 1/2 tsp of sugar
• 1/4 cup of yogurt
• 2 tbsp of oil
• Warm water as required

In a large bowl, mix the flour, yeast, salt and sugar. Add the yogurt and oil and mix well. Gradually add warm water and knead the dough until it is smooth and elastic. You may need more or less water depending on the flour. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour or until it doubles in size.

Once the dough is ready, punch it down and divide it into equal portions. Shape each portion into a ball and flatten it slightly. Heat a non-stick pan over medium-high heat and cook each bread for about 2 minutes per side or until golden brown. You can brush some butter or oil on top if you like. Transfer the bread to a plate and keep them warm.

Step 2: Make the fried chicken

To make the fried chicken, you will need the following ingredients

• 1 cup of buttermilk
• 1 egg
• 2-3 tbsp of hot sauce
• 1 tbsp of coriander powder
• 1 tsp of red chili powder
• 1 tsp of mixed herbs
• 1 tsp of garlic powder
• 1 tsp of paprika powder
• Salt to taste
• 500 grams of chicken boneless
• 1 cup of all purpose flour
• 2/3 cup of cornflour
• 1/2 tsp of salt
• 1/2 tsp of garlic powder
• 1/2 tsp of red chili powder
• 1/4 cup of buttermilk mixture
• Oil for frying

In a large bowl, whisk together the buttermilk, egg, hot sauce, coriander powder, red chili powder, mixed herbs, garlic powder, paprika powder and salt. Add the chicken pieces and coat them well with the marinade. Refrigerate for at least an hour or overnight for best results.

In another bowl, mix together the flour, cornflour, salt, garlic powder and red chili powder. Take out the chicken pieces from the marinade and shake off the excess. Dredge them in the flour mixture and press firmly to coat well. Dip them again in the buttermilk mixture and then in the flour mixture for a second coating. Repeat with all the chicken pieces.

Heat oil in a deep-fryer or a large pot over medium-high heat. Fry the chicken pieces in batches for about 10 minutes or until golden and crisp. Drain on paper towels and keep them warm.

Step 3: Make the salad

To make the salad, you will need the following ingredients:

• 1/4 cup of cucumber
• 1/4 cup of red bell pepper or carrot
• 1/4 cup of onion
• 1/4 cup of corn
• 1 cup of mayonnaise
• 2 tbsp of cream cheese
• Black pepper powder to taste
• Salt to taste

In a small bowl, whisk together the mayonnaise, cream cheese, black pepper powder and salt. Set aside.

In a large bowl, toss together the cucumber, red bell pepper or carrot, onion and corn. Add the dressing and mix well. Refrigerate until ready to serve.

Step 4: Make the sticky sauce

To make the sticky sauce, you will need the following ingredients:

• 3-4 tbsp of chili garlic sauce
• 3-4 tbsp of tomato ketchup
• 1 tbsp of peri peri sauce
• 3-4 tbsp of honey

In a small saucepan over low heat, combine all the ingredients and simmer for about 10 minutes or until thickened. Stir occasionally and adjust the seasoning as per your taste.

Step 5: Assemble the Crispy Chicken burgers

To assemble the burger, you will need the following ingredients:

• Pan bread
• Lettuce leaf
• Salad
• Sticky sauce
• Crispy chicken
• Sandwich sauce
• Cheese slice (optional)

To make the sandwich sauce at home, you can follow this recipe on my YouTube channel.

Cut the pan bread in half and toast them lightly if you like. Spread some sandwich sauce on the bottom half of the bread. Place a lettuce leaf on top. Add some salad and drizzle some sticky sauce. Place a crispy chicken piece on top and add a cheese slice if you want. Cover with the top half of the bread and press lightly. Repeat with the remaining ingredients.

Your crispy chicken burger with pan bread is ready to serve. Enjoy!

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Crispy Chicken Burgers with Pan Breads

Ingredients

PAN BREAD INGREDIENTS

• 3 cups ALL PURPOSE FLOUR
• 2 tsp INSTANT YEAST
• 1 tsp SALT
• 1½ tsp SUGAR
• ¼ cup YOGURT
• 2 tbsp OIL
• WARM WATER AS REQUIRED

FRIED CHICKEN INGREDIENTS

• 1 cup BUTTERMILK
• 1 EGG
• 2 to 3 tbsp HOT SAUCE
• 1 tbsp CORIANDER POWDER
• 1 tsp RED CHILI POWDER
• 1 tsp MIXED HERBS
• 1 tsp GARLIC POWDER
• 1 tsp PAPRIKA POWDER
• SALT TO TASTE
• 500 grams CHICKEN BONELESS
• 1 cup ALL PURPOSE FLOUR
• ⅔ cup CORNFLOUR
• ½ tsp SALT
• ½ tsp GARLIC POWDER
• ½ tsp RED CHILI POWDER
• ¼ cup BUTTERMILK MIXTURE
• OIL FOR FRYING

SALAD INGREDIENTS

• ¼ cup CUCUMBER
• ¼ cup RED BELL PEPPER OR CARROT
• ¼ cup ONION
• ¼ cup CORN
• 1 cup MAYONNAISE
• 2 tbsp CREAM CHEESE
• 1 to 2 pinches BLACK PEPPER POWDER
• 1 to 2 pinches SALT

STICKY SAUCE INGREDIENTS

• 3 to 4 tbsp CHILI GARLIC SAUCE
• 3 to 4 tbsp TOMATO KETCHUP
• 1 tbsp PERI PERI SAUCE
• 3 to 4 tbsp HONEY

ASSEMBLING

• PAN BREAD
• LETTUCE LEAF
• SALAD
• STICK SAUCE
• CRISPY CHICKEN
• SANDWICH SAUCE
• Sandwich Sauce Recipe
• CHEESE SLICE OPTIONAL

Video

Step 1: Marinate the chicken

The first step is to marinate the chicken you need some salt, red chili powder, cumin powder, black pepper, turmeric, ginger garlic paste, yogurt and lemon juice. To marinate the chicken, follow these steps:

• Wash and pat dry the chicken pieces.
• In a large bowl, whisk together the yogurt, lemon juice, ginger garlic paste, and all the spices. Season with salt as per your taste.
• Add the chicken pieces to the bowl and toss well to coat them with the marinade. Make sure every piece is well covered.
• Marinate the chicken for at least an hour or refrigerate overnight for adding more flavor. The longer you marinate, the more flavorful the chicken will be.

Step 2: Cook the marinated chicken and to give it a smoky touch

Now that you have marinated the chicken pieces with the spices, it’s time to cook them. Here’s how to do it:

• In a large pot, bring water to a boil and add the yogurt. Stir well and bring the mixture to a simmer.
• Add the fried onion and mix well. This will give a nice flavor and texture to the sauce.
• Carefully place the chicken pieces in the pot and make sure they are submerged in the sauce. Cover the pot with a lid and cook on low heat for about 20 minutes, or until the chicken is tender and cooked through.
• To give a smoky touch to the dish, you can use coal smoke. For this, you will need a small piece of coal and a metal bowl. Heat the coal over an open flame until it is red hot. Then place it in the metal bowl and drizzle some oil over it. It will start to smoke immediately.
• Carefully place the bowl on top of the chicken pot and cover it with a lid. Let it smoke for about 5 minutes, then remove the bowl and discard the coal.

Step 3: Making of cashew-chili and onion-yogurt pastes

In this step, we will prepare two pastes that will add flavor and creaminess to our dish. The first one is a cashew chili paste, which is spicy and nutty. The second one is an onion yogurt paste, which is tangy and smooth.

To make the cashew chili paste, you will need some cashew nuts, two to three green chilies, one tablespoon of desiccated coconut, and a handful of fresh coriander. Soak the cashew nuts in some water for 15 minutes, then drain them and transfer them to a blender. Add the green chilies, desiccated coconut, and fresh coriander. Blend until you get a smooth paste. You can add some water if needed to adjust the consistency.

To make the onion yogurt paste, you will need water, one cup of yogurt, and two large onions that are fried until golden brown. In a blender, add the water and yogurt and blend until smooth. Then add the fried onions and blend again until you get a thick paste.

Step 4: Preparation of special curry for the chicken lapeta dish

In this step, we will make the special curry that gives the chicken lapeta dish its rich and spicy flavor. Here are the ingredients you will need:

• ½ cup of oil
• 1 cinnamon stick
• 3 green cardamoms
• 3 cloves
• 5 to 6 black pepper corns
• 1 teaspoon of cumin seeds
• 1 tablespoon of ginger garlic paste
• 1 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• 1 teaspoon of cumin powder
• ½ teaspoon of black pepper powder
• 1 teaspoon of paprika powder
• ½ teaspoon of turmeric
• Salt to taste
• ¼ teaspoon of kashuri methi or dried fenugreek leaves
• ¼ teaspoon of garam masala powder
• A little bit of water
• 3 tomatoes, blended
• Onion yogurt paste (made in step 3)
• Cashew chili paste (made in step 3)
• ¼ cup of cream

To make the curry, follow these steps:

1. Heat oil in a large pan over medium-high heat. Add the cinnamon stick, green cardamoms, cloves, black pepper corns and cumin seeds. Fry for a few seconds until fragrant.
2. Add the ginger garlic paste and sauté for a minute, stirring constantly.
3. Add the red chili powder, coriander powder, cumin powder, black pepper powder, paprika powder, turmeric and salt. Mix well and cook for another minute.
4. Add the kashuri methi and garam masala powder and stir.
5. Add a little water to prevent the spices from burning and bring the mixture to a boil.
6. Add the blended tomatoes and cook for about 15 minutes, stirring occasionally, until the oil separates from the gravy.
7. Add the onion yogurt paste and cashew chili paste and mix well. Cook for another 5 minutes on low heat, covering the pan with its lid.
8. Add the cream and simmer for a few minutes until the curry is smooth and thick.

Your special curry is ready! You can keep it aside until you are ready to add the chicken lapeta (made in step 5).

Step 5: Assemble the chicken lapeta dish

The final step is to assemble the chicken lapeta dish. In a small bowl, whisk two eggs with some salt and pepper. Heat some oil in a frying pan and make an omelette with the egg mixture. Cut it into small pieces and set aside.

In a large serving dish, spread some of the gravy evenly. Then, arrange the chicken pieces over it. Pour some more gravy over the chicken and add the wrapped egg pieces on top. Garnish with some fresh coriander leaves if desired.

Your chicken lapeta is ready to serve! Enjoy it with some naan bread or rice for a complete meal.

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Chicken Lapeta Recipe

If you are looking for a delicious and easy-to-make chicken dish, you might want to try chicken lapeta. This is a traditional dish from the Indian subcontinent that has a spicy and tangy flavor. The chicken pieces are cooked until tender and then given a smoky touch. They are then added to a special curry that is rich in spices and herbs. You can serve this dish with rice or roti, and sprinkle some fresh coriander leaves on top for extra freshness.

Course Dinner, Lunch, Main Course

Cuisine Indian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 people

Ingredients

Ingredients needed to marinate the chicken

• 1 kg CHICKEN
• SALT TO TASTE
• 1 tbsp RED CHILI POWDER
• 1 tsp CUMIN POWDER
• ½ tsp BLACK PEPPER
• ½ tsp TURMERIC
• 1 tbsp GINGER GARLIC PASTE
• 1 cup YOGURT
• 1 tbsp LEMON JUICE
• ¼ cup OIL for cooking the marinated chicken
• BURNING COAL for smoky touch

Cashew Chili Paste

• SOME CASHEW NUTS
• 2 to 3 GREEN CHILIES
• 1 tbsp DESICCATED COCONUT
• FRESH CORIANDER HANDFUL

Onion Yogurt Paste

• WATER 2-3 TBSP
• YOGURT 1 CUP
• ONION 2 LARGE SIZED FRIED

Curry Ingredients

• ½ cup OIL
• 1 CINNAMON STICK
• 3 GREEN CARDAMOM
• 3 CLOVES
• 5 to 6 BLACK PEPPER CORNS
• 1 tsp CUMIN SEEDS
• 1 tbsp GINGER GARLIC PASTE
• 1 tsp RED CHILI POWDER
• 1 tsp CORIANDER POWDER
• 1 tsp CUMIN POWDER
• ½ tsp BLACK PEPPER POWDER
• 1 tsp PAPRIKA POWDER
• ½ tsp TURMERIC
• SALT TO TASTE
• ¼ tsp KASHURI METHI / DRIED FENUGREEK LEAVES
• ¼ tsp GARAM MASALA POWDER
• WATER LITTLE BIT
• 3 TOMATOES blended
• ONION YOGURT PASTE
• CASHEW CHILI PASTE
• ¼ cup CREAM

Assembling

• COOKED CHICKEN
• 2 EGGS
• 1 pinch SALT
• 1 pinch of PEPPER
• 1 to 2 tbsp OIL

Instructions

• In a large bowl, add salt to taste, red chili powder, cumin powder, black pepper, turmeric, ginger garlic paste, yogurt and lemon juice. Mix well to make a smooth paste.
• Add the chicken pieces to the bowl, coat them well and marinate for about 1 hour.

Cooking the marinated chicken

• In a large pot, bring water to a boil and add the yogurt. Stir well and bring the mixture to a simmer.
• Add the fried onion and mix well. This will give a nice flavor and texture to the sauce.
• Carefully place the chicken pieces in the pot and make sure they are submerged in the sauce. Cover the pot with a lid and cook on low heat for about 20 minutes, or until the chicken is tender and cooked through.
• Then place a burning coal kept in a small metal bowl in the center of the pot and drizzle some oil over it. It will start to smoke immediately. Cover the pot with its lid and let is smoke for 5 minutes, then remove the bowl and discard the coal.

Preparation of special curry for the Chicken Lapeta dish

• Prepare cashew-chili and yogurt-onion pastes for the special curry and keep them aside.
• Heat oil in a large pan over medium-high heat. Add the cinnamon stick, green cardamoms, cloves, black pepper corns and cumin seeds. Fry for a few seconds until fragrant.
• Add the ginger garlic paste and sauté for a minute, stirring constantly.
• Add the red chili powder, coriander powder, cumin powder, black pepper powder, paprika powder, turmeric and salt. Mix well and cook for another minute.
• Add the kashuri methi and garam masala powder and stir.
• Add a little water to prevent the spices from burning and bring the mixture to a boil.
• Add the blended tomatoes and cook for about 15 minutes, stirring occasionally, until the oil separates from the gravy.
• Add the onion yogurt paste and cashew chili paste and mix well. Cook for another 5 minutes on low heat, covering the pan with its lid.
• Add the cream and simmer for a few minutes until the curry is smooth and thick.

Assembling the dish

• In a small bowl, whisk two eggs with some salt and pepper. Heat some oil in a frying pan and make an omelette with the egg mixture. Cut it into small pieces and set aside.
• In a large serving dish, spread some of the gravy evenly. Then, arrange the chicken pieces over it. Pour some more gravy over the chicken and add the wrapped egg pieces on top. Garnish with some fresh coriander leaves if desired.
• Serve your dish with your naan, bread or rice.

Video

The kabab is a perfect appetizer for any occasion. It can be served with mint chutney, green chutney, onion rings and lemon wedges. It can also be enjoyed as a main course with naan bread, paratha or rice. This dish is easy to make at home with simple ingredients with or without a grill.

Tips to make the best Reshmi Kabab

Here are some tips to make the best reshmi kabab:

• Use boneless chicken breast or thigh for the best texture and flavor.
• Cut the chicken into equal-sized pieces for even cooking.
• Use hung yogurt or Greek yogurt for the marinade. It should be thick and not watery.
• Add cheese spread, cream cheese or grated cheese to the marinade for extra creaminess and richness.
• Use almond meal, cashew nuts or cornstarch to bind the marinade and make it stick to the chicken.
• Marinate the chicken for at least 4 hours or overnight for maximum flavor absorption.
• Soak wooden skewers in water for an hour before threading the chicken to prevent them from burning.
• Preheat the oven or grill to a high temperature and cook the chicken for about 15 to 20 minutes, turning once or twice.
• Baste the chicken with butter or oil while grilling to keep it moist and prevent drying out.
• Sprinkle some kasuri methi (dried fenugreek leaves) or garam masala on top of the cooked chicken for extra aroma and taste.

Print

Reshmi Kabab Recipe

Reshmi Kabab is a popular dish from the Mughlai cuisine, which originated in the Indian subcontinent. It consists of tender pieces of chicken or lamb marinated in a creamy mixture of yogurt, cream, cheese, spices and herbs. The marinated meat is then skewered and grilled over charcoal or in an oven, resulting in a succulent and flavorful kabab. Reshmi Kabab is usually served with onion rings, lemon wedges, mint chutney and naan bread.

Ingredients

• ONION 400 GRAM
• SOME FRESH CORIANDER AND MINT LEAVES
• 6-8 GREEN CHILIES
• 1 kg CHICKEN BONELESS
• 1 tsp GARLIC POWDER OR PASTE 1 TBSP
• ½ tsp GINGER POWDER OR PASTE 1 TSP
• 1 tsp BLACK PEPPER POWDER or to taste
• 1 tbps WHITE PEPPER POWDER or to taste
• SALT TO TASTE
• 1 tbsp OIL
• 100 ml CREAM
• ¼ cup MOZZARELLA CHEESE OPTIONAL
• OIL FOR FRYING

Video

To make this recipe, you will need the following ingredients:

Ingredients used to marinate the chicken

• ½ kg chicken boneless, cut into bite-sized pieces
• salt to taste
• 1 tsp paprika powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1 tbsp garlic paste
• 2 tbsp tomato paste
• 1 tbsp vinegar
• ½ cup yogurt
• 1 tbsp cooking oil for cooking the marinated chicken

White sauce ingredients

• 1 to 2 tbsp butter
• 1 tbsp all-purpose flour
• 1½ cup milk
• salt to taste
• ¼ tsp black pepper
• ¼ tsp dried oregano leaves
• ½ tsp dried parsley leaves
• mozzarella and cheddar cheese, grated
• fresh coriander leaves, chopped

Marinate the chicken

The first step is to marinate the chicken. In a large bowl, add the chicken pieces and season with salt, paprika, red chili, cumin, black pepper, garlic paste, tomato paste and vinegar. Mix well to coat the chicken evenly. Then add the yogurt and mix again. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight for better results.

Chicken marinade

The next step is to cook the marinated chicken. Heat oil in a large skillet over high heat for 1 to 2 minutes and cook the chicken pieces on low flame for about 15 minutes, turning occasionally if needed, until golden and cooked through. Turn off the flame and keep it aside.

White Sauce

In a small saucepan over low heat, melt the butter and whisk in the flour. Cook for a few minutes, stirring constantly, until smooth and bubbly. Gradually whisk in the milk and bring to a boil. Lower the heat and simmer for about 10 minutes, stirring occasionally, until thickened. Season with salt, pepper, oregano and parsley. Cook until deisred thickness and turn off the flame.

Preheat your oven to 180°C (356°F) and grease a baking dish. Transfer the chicken to the prepared baking dish and drizzle white suace over the chicken. Sprinkle some cheese and garnish with fresh coriander leaves on top and bake for another 10 minutes or until the cheese is melted. Using the oven is highly recommended for doing this step. However, you can do it without an oven with extra care while cooking the chicken drizzled in white sauce and cheeze on the top using a normal gas burner. Use hand gloves and a kitchen clamp to avoid burning your hands while cooking.

Enjoy your Turkish style chicken with rice, bread or salad. Share your experience by filling the feedback form at the end of this post.