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TANDOORI PANEER TIKKA

TANDOORI PANEER TIKKA RESTAURANTS STYLE
TASTE OF BANGALORE

How to prepare recipe

the veggies and paneer:
chop the paneer in square shaped cubes.
the veggies also should be chopped in square shapes. keep the chopped veggies and paneer aside.
the marinade:
in a large bowl, take the curd and whisk it till it becomes smooth
add ginger garlic paste and all the spice powders plus ajwain, including black salt.
mix the spice powders with the curd.
you could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
add the veggies and paneer to the marinade.
marinate for atleast 2 hours or more in the refrigerator.
remove after 2 hours and bring the marinated paneer and veggies at room temperature.
skewer the veggies and paneer alternately on skewers or tooth picks.
preheat the oven for 3 minutes at 180 degree celsius.
on a rack or a plate arrange the paneer skewers. brush some oil on the veggies and paneer.
bake the paneer tikka for 20-25 minutes at 180 degree celsius.
after 10 remove the skewers, and turn the skewers. brush some more oil.
keep again in the oven and bake for a further 10-15 more.
arrange the panner tikka on a plate. sprinkle some chaat masala on paneer tikka.
serve the yummy panner tikka with mint chutney and onion rings with lemon wedges

RARA MURGH RESTAURANTS STYLE

Restaurants recipe RARA MURGH

INGREDIENTS

Chicken pieces - 500 gm

Chicken Mince - 100 gm

Oil for cooking or Ghee - 2 tbsp

Bay leaf - 1

Cumin - 1 tsp

Ginger garlic paste - 2 tbsp

Green chilli chopped - 1 tsp

Onion chopped - use 2 large onions

Tomato chopped - use 2 large tomatoes

Red chiili powder - 1/2 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Garam  masala powder - 1/2 tsp

Curd - 100 gm

Salt to taste

FOR THE PASTE

Cashewnut - 100 gm

Tomato - use 2 large

Charmagaz - 50 gm

Water - 100 ml

GARNISH

Fried brown onion slices - 1 tsp

Fresh chopped corriander leaves - few

METHOD

1. Wash the chicken pieces and keep aside.

2. For the paste first boil cashewnut, tomato and charmagaz for 15 to 20 minutes in some water. Make a paste. Keep aside.

3. Heat oil in a kadhai or deep pan. Add bay leaf. Stir for few seconds and add ginger garlic paste. Stir for a minute on medium heat and add the chopped chillies and chopped onion. Cook till the onion turns brown and then add the chopped tomatoes. Cook for another 5 minutes. Add the chicken mince and stir well. Add the chilli powder, cumin powder, garam masala and the corriander powder. Cook for 2 more minutes. Now add the chciken pieces and cook for 5 minutes. Add the curd and cashewnut paste and cook till the chicken is cooked and tender.

4. Serve garnished with fresh cream