Showing posts with label Tandoori. Show all posts
Showing posts with label Tandoori. Show all posts

Tuesday, 30 June 2015

 Kebab…………I love kebab. This is the one and only dish which I want to eat anytime, anywhere. The smoky flavor makes me crazy. Not only me, my whole family loves kebab, even my three and a half year old daughter also likes it.

Kebab is a dish from Middle Eastern, Eastern Mediterranean and South Asian countries. When you serve, it should be hot. Traditionally kebabs were made by lamb. But it depends on local taste and society. Actually tastes differ man to man and that’s why you will get many different types of meat including beef, chicken, goat, pork, fish etc. Like other ethnic foods spread by travelers around the world, kebab, which was a part of regular cuisine in most of the Middle Easter and South Asian countries, is now enjoyed by people around the world.

Nowadays kebab/kabab is the most popular dish in urban India. Any get to gather or party will be incomplete without kebab as a starter. Banjara kebab is a type of kebab which I learned from a regional television cookery show. And it is very easy to make at home in your microwave and very tasty too.
chicken banjara kabab recipe
Banjara Kabab

Recipe of Chicken Banjara Kabab


Boneless chicken cubes – 300 gms
Dry red chilli – 6-7 pcs
Cumin – 1 tsp
Coriander – 1tsp
Kababchini – 1 tsp
White pepper corn – 1 tsp
Nutmeg – 1/4th tsp
Ginger-garlic paste – 1 tsp
Peanut/groundnut paste – 2 tbsp
Dry mango powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Hung curd – 2 tbsp
Lemon juice
Wooden skewer


Marinade the chicken with lemon juice and salt for around 30 minutes.

Now take a pan and roast dry red chilli, cumin, coriander, kabab chini, white pepper corn and nutmeg. Then grind and keep aside with lid.

Now marinate the chicken with lemon juice and salt for 15-20 minutes.

After 15 minutes you will get some excess water from the marination, so drain that water and again marinate the chicken with ginger-garlic paste, groundnut paste, dry mango powder, kashmiri red chilli powder, hung curd and the grinded spices for 30 minutes.

Now take some wooden skewer and string the chicken pieces one by one and cook it in microwave mode for 4-5 minutes. While cooking in microwave, instead of putting the skewers on tray, take a medium size bowl and keep the skewer on it so that both ends of the skewer touch the edge of the bowl and the chicken pieces do not touch the base of the bowl. The air gap between the edge of the bowl and chicken will help it to cook all sides of chicken well. This will also help to keep the microwave clean as the juice from chicken will drop in the bowl.

Garnish chicken banjara kabab neatly and serve hot. Let me know how it turned out at your end. Happy cooking :-)

Tuesday, 30 December 2014

Easy pan fried tandoori pomfret recipe
Tandoori Pomfret


Pomfret – 2 pcs
Tandoori masala – 1 tbsp
Lemon juice – few drops
Red chilli powder – 1 tsp
Hung curd – 1 tbsp
Ginger garlic paste – 1 tsp
White oil


Marinate pomfrets with a few drops of lemon juice and salt and keep aside for 10 minutes. Then add all ingredients except oil in the marinated fish and again marinate it for 2 hrs. 

Now grease a flat pan and put the marinated fish. Keep it for 5 minutes. When one side is done, turn over the fish and cook for another 2-3 minutes. 

Your pan fried tandoori pomfret is now ready. Serve hot with salad. 

Saturday, 20 December 2014

grilled chicken with orange juice and herbs
Caribbean Grilled Chicken


Chicken breast – 2 pieces
Red chilli 3 – 4 pcs
Chopped onion – 1 tbsp
Sugar – 1 tbsp
Garlic 6-7 cloves
Green cardamom – 2 pcs
Cinnamon – 1 inch
Cloves 4 – 5 pcs
Nutmeg powder – ¼ tsp
Soya sauce – 1 ½ tbsp
Thyme or any other herbs (optional)
Pepper powder
Orange juice – ½ cup
Lemon juice – 1 tbsp
White oil


Take a mixing blender and blend the all ingredients except chicken, salt and oil to make paste.
Then take a knife or fork to pick the chicken because the spices enter into the chicken and it will be tastier.
Now marinate the chicken with that paste and salt and few drops of oil and keep aside for half an hour.
After 30 minutes take a grill rack and place the marinated chicken. Then shift it into oven and grill it for 5 minutes for each side.
Serve hot.
Chicken breast pieces do not take much time to cook and if it is overcooked it will be hard. So be careful while grilling the chicken breast pieces.

Wednesday, 29 January 2014

Easy chicken roast recipe prepared with honey and orange sauce and served with butter tossed vegetables
Chicken roast with butter tossed vegetables

Chicken roast can be prepared in many ways with different flavors. I prepared this roast on 31st December night with honey-orange sticky sauce and served it with butter tossed vegetables.


Chicken – 2 leg pieces
Garlic paste – 1 tsp
Rosemary – ½ tsp
Crushed black pepper – 1 tbsp
Chopped parsley – 1 tsp
Chopped celery – 1 tsp
Olive oil
Orange juice – 4 tbsp 
Honey – 1 tbsp
Boiled potato
Red capsicum
Green peas
 French beans


Chicken roast:

Marinate the chicken with salt, garlic paste, crushed black pepper, 2 tbsp orange juice, olive oil and rosemary for 1 hour. Now pre heat the oven for 3-4 minutes. Then place the chicken in grill rack in 200c for 8-10 minutes. In the mean time, mix orange juice and honey in a pan and heat it. When it is sticky, sprinkle some chopped fresh parsley and celery. Now brush this sticky orange juice over the chicken and again put it in the oven for 2 minutes.

Butter tossed vegetable:

Now, boil potato and then slice it into finger sized pieces.
Cut capsicum into square pieces.
Cut zucchini in round shape.
Then take butter in a pan and put it on heat. When the butter is melted, add pepper powder, salt and boiled potato. Toss it and sprinkle chopped fresh parsley and take it out of the heat. Again put butter in the pan and add salt, black pepper powder, red capsicum, zucchini, green peas and French beans and toss for a while. When cooked, take out from heat.
Now place the chicken in a plate and garnish with tossed vegetables. Serve hot.

Saturday, 16 November 2013

Pan Fried Chicken tikka, kabab, tandoori made at home
Pan Fried Chicken Tikka

Chicken tikka is one of the most popular non-veg starter in India. Normally this is cooked in Tandoor or oven. But at home this can be cooked in pan also. This might taste a bit different as compared to tandoor-cooked tikka because the flavour  of coal smoke is absent. But this pan fried chicken tikka can be cooked by anybody at home easily and quickly.


Boneless chicken cubes - 250 gms
Bell pepper - red, yellow and green
Ginger-garlic paste – 1 tsp
Hang curd – 1 tbsp
Kashmiri red chilli powder – 1 tsp
Garam masala powder – ¼ tsp
Lemon juice – few drops
White oil – 1 tsp


Cut onion and all bell peppers into square pieces. Now marinate the chicken with hang curd, ginger-garlic paste, kashmiri red chilli powder, garam masala powder and lemon juice for 2-3 hours and refrigerate it. Now add oil and salt and mix it well. Take a skewer and string the onion, capsicum, chicken, capsicum one by one and put it in a greased pan in flame. After 5-6 minutes, turn over the skewers. After another 5-6 minutes the chicken should be cooked properly. Serve hot with raita and salad.

Sunday, 21 October 2012

Honey Glazed Chicken Drumstick

Honey glazed chicken drumstick
Chicken drumstick
Soya sauce
Spring onion
Zucchini juliene cut
Chopped garlic
White pepper powder
Black pepper powder
Corn flour
Chilli flakes
 Roasted sesame
White oil

At first boil the chicken drumstick and separate the chicken pieces and stock.
Then marinate the boiled chicken with salt and pepper powder.
In a flat pan put oil and shallow fry the boiled drumstick. When it becomes light brown remove it from the pan.
In another pan put little oil and add chopped garlic.
Now saute it and add zucchini, spring onion, chilli flakes, pepper powder, salt, saya sauce and mix all in high flame.
Add fried chicken pieces.
In a bowl mix cornflour, ajinamoto and chicken stock and add in the pan.
Now add honey and stir well.
Serve hot in a plate and spread roasted sesame on it.