Ingredients:
For Chicken Tikka
First Marination
½ kg Chicken breast, boneless, cut into medium size,
Salt to taste,
1 tsp Ginger Garlic paste,
½ Lemon juice,
Paste For Marination
10-15 Dry Kashmiri chilli, soaked,
2 tbsp Mustard oil,
¼ tsp Black salt,
4 Garlic cloves,
½ inch Ginger, slice,
1 tbsp Coriander steam, chopped,
Salt to taste,
Second Marination
2 tbsp Prepared chilli paste
⅓ cup Hung curd,
Marinated chicken,
½ tsp Coriander powder,
¼ tsp Cumin powder,
¼ tsp Garam masala ,
½ tsp Degi red chilli powder,
¼ tsp Dry fenugreek leaves powder,
½ tbsp Roasted Gram flour,
2 tbsp Mustard oil,
1 tbsp Ghee,
For Chicken Tikka Pulao
2 medium Onion, cut into cube,
1 medium size Capsicum, cut into cube,
1 Tomato, cut into cube seedless,
1 tsp Degi red chilli powder,
½ tsp Garam masala,
Salt to taste ,
Water,
1 tbsp Butter,
1 tbps Prepared red chilli paste,
Water
Sauteed vegetables,
Prepared chicken tikka,
Salt to taste,
¼ tsp Garam masala,
A pinch of dry fenugreek leaves powder,
3 cups Cooked rice,
1 tbsp Butter,
A pinch of degi red chilli powder,
A pinch of garam masala,
1 tsp Saffron water ,
1 Green chilli, chopped,
Few Coriander leaves, roughly torn
For Smoking
2-3 Coal,
1 tbsp Butter,
For Sizzler
Banana leaves,
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Process
For Chicken Tikka
First Marination
In a bowl, add chicken breast, salt to taste, ginger garlic paste, lemon juice and marinate well and keep it aside for ½ hour.
Paste for Marination
In a bowl, add dry kashmiri chilli, mustard oil, black salt, garlic cloves, ginger, coriander steam, salt to taste. Transfer it into a grinder jar and grind it into a smooth paste. Keep it aside for future use.
For Second Marination
In a large bowl, add prepared chilli paste, hung curd, marinated chicken, coriander powder, cumin powder, garam masala, degi red chilli powder, dry fenugreek leaves powder, roasted gram flour and mix everything well and keep it aside for a few minutes.
(Recipe by Chef Ranveer Brar)
