A collage of Indian & western styled cuisine with a combo of tikka & herb butter rice

Ingredients:
Chicken Tikka
Ingredient |
Grams/ml |
Boneless chicken breasts |
180 gms |
Hung Curd (should not be sour) |
180 gms |
Ginger-garlic paste |
25 gms |
Red chilly powder |
15 gms |
Corriander powder |
15 gms |
Roasted jeera powder |
10 gms |
Dry ginger |
3 gms |
Garam masala |
15 gms |
Dry red chillies |
3 gms |
Lime/lemon juice |
10 ml |
Kashmiri red chilly powder |
15 gms |
Mustard oil |
10 gms |
Crushed kasoori methi leaves |
2 gms |
Rock salt |
To taste |
Herb Butter Rice
Ingredient |
Grams/ml |
Basmati rice |
80 gms |
Fresh parsley |
3 gms |
Fresh celery leaves chopped |
3 gms |
Butter |
10 gms |
Salt |
To taste |
White pepper powder |
To taste |
For Garnish
- 1 large onion cut into very thin rings
- Lemon wedge
- 1 tsp chaat masala
For Mint Chutney (accompaniment)
Ingredients |
Quantity |
Mint |
1 sprig |
Corriander leaves |
½ sprig |
Green chillies |
2 nos. |
Hung curd |
20 ml |
Rock salt |
To taste |
Garlic |
1 clove |
Ginger |
5 gms |
Method:
- Cut the boneless chicken breasts in equal cubes of 30 gms
- Add ginger & garlic paste with lemon juice to the chicken pieces & keep aside for 45 min
- Marinade the chicken pieces with hung curd & all spices & keep it for one and a half hours
- Skewered the chicken in sheeks & cook over slow fire in tandoor
- Separately cook herb butter rice & spread on a platter then skewer the cooked chicken pieces in shaslik stick & serve hot with onion laccha & lemon wedge accompanied with mint chutney
Chef’s suggestions:
Best accompanied with a portion of salad & mint chutney