Planning a barbeque party? Here are two lip-smacking chicken recipes. You can share yours too.
Tandoori Chicken
Photograph: thebittenworld.com/Creative Commons
Ingredients
- 1 whole chicken, cut into 8 pieces
- Juice of 1 lemon
- 1 tsp chilli powder
- 1/2 cup curd
- 2 tbsp fresh cream
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 tsp rock salt
- 1 tbsp crushed kasoori methi
- 1 tsp garam masala
- Coriander leaves, chopped
- Pinch of red colour
- Butter for basting
- Chat masala
- Salt to taste
Method
- Wash and drain the chicken pieces well and cut slits on each piece.
- Place the pieces in a bowl and lemon juice, salt and chilli powder. Mix well and keep aside for half an hour.
- In another bowl, add curd, fresh cream, ginger garlic paste, rock salt, crushed kasoori methi, garam masala and red colour.
- Rub chicken with this paste and refrigerate for 3 to 4 hours.
- Grill the chicken for 15 minutes.
- Brush with melted butter and turn the pieces and grill for another fifteen minutes.
- Sprinkle chaat masala and chopped coriander leaves.
- Serve with green chutney.
Chicken Malai Tikka
Photograph: Renupradhul/Creative Commons
Ingredients
- 1/2 kg chicken pieces (boneless)
- 1 tbsp vinegar
- 2 tbsp ginger garlic paste
- 1/2 tsp salt
- 2 grated cheese cubes
- 2 tbsp fresh cream
- 1/2 cup thick yogurt
- 1 egg
- 1 tbsp cornflour
- 4 green chillies, chopped
- 2 tbsp coriander leaves, chopped
- Salt to taste
Method
- Cut the chicken into small pieces. Wash and drain well.
- Apply vinegar, salt, ginger garlic paste and marinate for 30 minutes or so.
- Marinate with grated cheese, cream, curd, egg and cornflour along with green chillies and coriander leaves.
- Refrigerate for two hours.
- Grill chicken for fifteen minutes.
- Turn the pieces to grill the other side.
- Serve hot.
Note: All images used for representation purposes only.
Click here for interesting recipes and food features
Reader Invite
Dear readers, you can share your favourite recipes too.
Write in to us at getahead@rediff.co.in (subject: Favourite recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.
We'll publish the best preparations right here on Rediff.com and in India Abroad.