How do you make Malai Tikka ,Murg Tikka and Seekh Kabab?

Answer 1

MALAI TIKKA
Ingredients:-

-boneless chicken 1/2 Kg(cut in cubes)
-salt 1/2 tsp
-white pepper 1/2 tsp
-cream 200 gms
-green masala(corriander leaves, mint leaves and 5-6 green chillies blended together)
-ginger, garlic paste 1tbsp
-National meat tenderizer 1 sachet

Method:
1) Mix all ingredients in a blender and marinate chicken in it for atleast 3-4 hours.
2) Put on skewers and grill or pack in foil and bake at gas mark 5 for 30-45 mins.

MURGA TIKKA
Ingredients:-

-1 kg Boneless Chicken
-5 tbsp Ginger paste
-5 tbsp Garlic paste
-2 tsp chilli powder
-2 tbsp Garam Masala
-3/4 cup thick Dahi(curd)
-1/2 cup thick cream
-1 bunch Coriander
-1 bunch mint leaves
-10-12 spinach leaves
-3 tbsp lemon juice
-salt to taste Oil for Basting

Method:-
1) Cut the Chicken into 1 1/2(inch) chunks and marinate with salt, chilli powder and lemon juice, keep aside.
2) Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
3) Mix the paste with the Chicken & leave in the fridge overnight. 4) Remove from the fridge atleast one hour before cooking.
5) Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
6) Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.

SEEKH KEBAB
Ingredients:-

-450 gm (1lb): Lamb mince
-Following should be all chopped together:
-2 no: Onions (medium size)
-5 no: Garlic cloves
-1.5cm: (0.5 inch) of ginger
-1 no: Green chilli (de-seeded)
-2-4 sprigs: Fresh coriander

Dry Masala:
-2 no: Cardamoms (small, green, ground)
-1 no: Cardamom (Black, ground large)
-A pinch to 1/2 a tbs: Chilli powder
-1/2 a tbs: Salt
-1/2 a tbs: Garam masala
-1/2 a tbs: Cumin seeds (whole)
-1 tbs: Dry coriander

Method:-

1) Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander.
2) Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
3) Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
4) Put foil on to your grill and put your kebabs under a hot grill.
5) Cook on all sides until brown.
6) Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

ENOY!!

Answer 2

Malai Murgh Tikka
Mild Yogurt marinade for boneless chicken cubes



4 Boneless Chicken Thighs or Breasts Cubed
For the Marinade
4 Tablespoons Yogurt
2 Tablespoons Heavy Cream
3 Teaspoons Ginger paste
3 Teaspoons Garlic paste
1/4th cup Cilantro or Coriander leaves
Salt to taste
3 Tablespoons Butter

Blend all the marinade ingredients in a blender at high speed.
Marinate the cubed chicken for at least 20 minutes. Try to marinate for an hour if time permits. It helps in the tenderization of the meat.
Skewer the chicken on either wooden To keep bamboo or wooden skewers from burning, soak for several hours in water before using. You can also use metal skewers.
Grill for 20-25 minutes. Basting with butter in between.

Note: If you do not want to grill, bake in a preheated 350 degree oven for 20-25minutes. Then sauté the chicken in the butter in a hot pan for a few minutes
Serve hot with Mint Chutney.



Murg Tikka

Ingredients

4 whole chicken breasts
1 juice of 1 medium lemon
1 salt to taste
1 cup plain low-fat yogurt
1/4 cup veg. oil
4 cloves garlic, peeled and
1 crushed
1 inch piece fresh gingerroot,
1 peeled and grated
1 teaspoon ground cumin
1/4 teaspoon ground dried red chilies
1/2 teaspoon basic garam-masala
1 teaspoon paprika
Directions

Remove and discard the fat, skin, and bones from the chicken. Cut the meat into 1-inch pieces and place on a platter. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Marinate for 30 minutes. Mix together the yogurt and half the oil. Blend in the garlic, ginger, cumin, ground chili, garam- masala, and paprika. Pour it over the chicken and marinate overnight in the refrigerator. Preheat oven to 500 F. Thread chicken pieces onto metal skewers and bake for 15 minutes. Baste with the marinade and the remaining oil, turn over, baste the other side, and bake for 15 minutes more. Remove the chicken from the skewers and serve on a platter. from Feast of India By Rani



Recipe Lamb Seekh Kebab


Babur hired Hindu cooks who ground goat meat and spiced it up, wrapped around iron rods, slowly cooking it over open fire making Seekh Kebabs . The original skewers were made of iron rods with a diameter of about 1/2".
In late 1950s, I remember waking up to smell of roasting Seekh Kebab outside Jaama Masjid in Old Delhi. Normally, Seekh Kebab is cooked on an open charcoal fire. We will bake them in the oven. We will also use Bamboo skewers in place of metal skewers. You can use this recipe with mutton or beef as well.


Ingredients
1. Ground lamb: 2 Pounds
2. Finely Chopped onions: 1 Cup
3. Minced Garlic: 1/4 cup
4. Finely chopped ginger: 1 Inch
5. Ground Cumin Powder: 1 Tablespoon
6. Ground Coriander: 1 Tablespoon
7. Ground Cloves: 1/2 teaspoon
8. Ground Cinnamon: 1 teaspoon
9. Ground Lal Mirch (Cayenne Powder): 1 teaspoon
10. Lime Juice: 1 Tablespoon
11. Salt: 1-1/2 teaspoon
Bamboo Skewers (Water soaked): 10



Method
Mix all the ingredients together and knead like dough. Let it rest for two hours. Pinch about 4 ounces off the mixture. Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F. Bake for 25 minutes. Serve hot.

Answer 3

INGRIDIENTS for Malai tikka...............
Chicken breasts or thighs - 4
(boneless)
Yoghurt/Curd - 4 tbsp
Heavy cream - 2 tbsp
Ginger paste - 3 tsp
Garlic paste - 3 tsp
Coriander leaves - 1/2 cup
Salt - As reqd
Butter for basting

PREPARATION
1)Blend all the marinade ingredients at high speed in a blender.
2)Make deep cuts in the chicken or fork it.
3)Marinate the chicken for 1 hour with the marinade.
4)Grill on medium high for 5-8 minutes on each side.
5)Baste with butter in between.
:- You can also bake it in an oven for 20 minutes at 375 degrees.
:- Serve with Mint Chutney and Naan

Ingridients for Murg tikka
4 Whole chicken breasts
Juice of 1 medium lemon
Salt to taste
1 c Plain low-fat yogurt
¼ c Veg. oil
4 Cloves garlic, peeled and
Crushed
1 Inch piece fresh gingerroot,
Peeled and grated
1 ts Ground cumin
¼ ts Ground dried red chilies
½ ts Basic Garam-Masala
1 ts Paprika

Preparations
Remove and discard the fat, skin, and bones from the chicken. Cut the meat into 1-inch pieces and place on a platter. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Marinate for 30 minutes. Mix together the yogurt and half the oil. Blend in the garlic, ginger, cumin, ground chili, garam- masala, and paprika. Pour it over the chicken and marinate overnight in the refrigerator. Preheat oven to 500 F. Thread chicken pieces onto metal skewers and bake for 15 minutes. Baste with the marinade and the remaining oil, turn over, baste the other side, and bake for 15 minutes more. Remove the chicken from the skewers and serve on a platter.

Seekh Kabab Ingredients
500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

preparations
Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs.

Answer 4

Murgh Malai Tikka

Ingredients: 500 gm boneless chicken breasts-cut into cubes and pierced
1 tsp garlic paste
1 tsp ginger paste
1 cup hung yogurt
1 tbsp salt
1 tsp garam masala
2 tsp dhania powder
1/4 tsp kali mirch
1 cup malai
melted ghee to brush the kababs
lemon wedges and onion rings for garnish

1200 W Microwave

Method: Marinate the chicken in the garlic, ginger, yogurt, salt, garam masala, dhania powder, black pepper and the cream for 2-3 hours or more

Place a saucer in a dish and arrange the chicken over it in a circle. Cover and cook at HI for 5 minutes, turning once.

Cover and cook on HI for another 3 minutes. Uncover and cook at HI for 2 minutes. Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side.



Rani Seekh Kabab

Note: All ingredient quantities are ap prox.

Makes 12 Ingredients

1 cup saboot masoor ki dal
2 pieces (2") ginger
10-12 cloves of garlic
2 green chilli (chopped)
1 tea spoon jeera
2 tea spoon garam masala
11/2 tea spoon red chilli powder
1 tea spoon ambchoor
1 cup mashed paneer
3 table spoon corn floor
2 tea spoon lemon juice
Salt according to taste
3 table spoon oil
1 small capsicum chopped
1 onion chopped
1 tomato (small) without pulp


To serve :
3 medium size onions cut into rings
A few mint leaves (poodina) <>

Method


Soak saboot masoor dal 2 hours strain
Grind dal, ginger, garlic, green chilli & jeera for paste.
Fry paste only 4-5 min. when the dal dry.
Mix corn floor, paneer, salt, garam masala, red chilli, amchoor, lemon juice with the dal
Heat oil 3 tea spoon. Make a kebab (shape) balls dal paste & all mix ingredients.
Make a 2" long kebabs. Fry golden brown.
Finely chopped onion, capsicum, tomatoes on the kebabs & last onion rings, lemon juice & poodina leaves. - ready to eat

Answer 5

malai tikka--

Ingredients
Chicken breasts or thighs - 4
(boneless)
Yoghurt/Curd - 4 tbsp
Heavy cream - 2 tbsp
Ginger paste - 3 tsp
Garlic paste - 3 tsp
Coriander leaves - 1/2 cup
Salt - As reqd
Butter for basting

Preparation Method
1)Blend all the marinade ingredients at high speed in a blender.

2)Make deep cuts in the chicken or fork it.

3)Marinate the chicken for 1 hour with the marinade.

4)Grill on medium high for 5-8 minutes on each side.

5)Baste with butter in between.

:- You can also bake it in an oven for 20 minutes at 375 degrees.

:- Serve with Mint Chutney and Naan.

Murg tikka---

Ingredients
Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces
Garlic 3-4 Cloves to marinate
Ginger 10 Grams peeled (to marinate)
Onion 1 Small Piece peeled (to marinate)
Curd (Yoghurt) 150 ml (to marinate)
Chilly Powder 1 Teaspoon (to marinate)
Coriander Powder 2 Teaspoon (to marinate)
Garam Masala 1 Teaspoon (to marinate)
Lemon 1/2 Piece lemon Juice (to marinate)
Oil 1 Tablespoon (to marinate)
Salt To Taste (to marinate)
Onion 1 Piece peeled and thinly sliced (for garnish)
Lemon 1 Piece halved length wise and sliced thickly (for garnish)
Corriander Leaves 1 Fistfull washed and chopped (for garnish)
Preparation Method
1. marinate
2. Grind onion, ginger and garlic in a food processor.
3. Add this to all other ingredients except chicken and mix well.
4. Add chicken and mix well.
5. Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!
6. Preheat oven to maximum, 240 C or 475 F.
7. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.
8. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.
9. Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.


Sheek Kebab --


Ingredients
½ kg ground lamb (alternate: ground turkey)

Spices:
1 small onion (finely chopped)
½ Small tomato (finely chopped)
2 tablespoon fresh cilantro or coriander (finely chopped)
2 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon garam masala
Salt to taste

Garnish:
1 onion (sliced into circular shape)
1 capsicum (sliced into circular shape)
1 tomato (sliced into circular shape)
1 lime or lemon (sliced into circular shape)




Preparation
1 Mix all spices with ground meat.


2 Ideally, kebabs should be cooked in a tandoor for about 10 minutes. You can cook it in grill or oven if you do not have a tandoor.

Grilling Direction:


3 Tightly pack meat on skewer. Arrange sliced garnish in between meat as desired.


4 Grill evenly for around 12 to 15 minutes (or longer) at 300F or until done.

Oven Direction:


5 Pre-heat oven to 375F.


6 Tightly pack meat on skewer (optional). Arrange sliced garnish in between meat as desired.


7 Place on a baking tray coated vegetable oil.

8 Cook for 12 to 15 minutes (or longer). Turn once 6-7 minutes.

Serve:

10 Remove from heat. Serve hot with the onion and lime slices

Answer 6

get all these recipes here. http://www.sanjeevkapoor.com/


if you wanna all recipes den you have to wait b'coz my mom is brilliant cook but now its late nite and u have to wait till morning.