Tag Archives: BBQ

Desi Style BBQ Fish

A Pakistani BBQ delicacy, loved by all!

Ayesha’s KItchen

 

FOR FIRST MARINATION

  • 2 barramandi whole (butterflied) (scales off)
  • 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
  • 1 tbspn salt
  • 2 tbspns freshly crushed ginger and garlic
  • 1 tspn carom seeds (ajwain)

FOR SECOND MARINATION

  • 1 tbspn heap full red chilli powder
  • A pinch of yellow food colour (optional)
  • 1 tbspn freshly crushed small green chilli
  • 1 tbspn heap full chaat masala
  • 1 tbspn heap full freshly ground cumin
  • 1 tbspn heap full cracked coriander seeds
  • 1 tbspn chilli flakes
  • A generous pinch of salt
  • 1 tbspn besan

FOR GRILLING

  • 2 tbspn mustard oil
  • 1 tspn olive oil
  • 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)

Method:

  • Wash the fish & pat dry with paper towel. Put it in a big marination tray.
  • In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
  • Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
  • The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
  • Put it back in the fridge for 8 hours.
  • Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
  • Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
  • It will take total 15 minutes to cook the fish.
  • Serve hot with salad, roti & chutney.

Oven Baked Chicken Tikka

The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❤

Ayesha’s Kitchen

Ingredients:

  • 8 chicken marylands (joint piece of leg and thigh) (skinless)
  • 2 tbspns ginger and garlic paste
  • 1 tbspn crushed green chillies
  • ½ cup lemon juice
  • 2 – 3 tspns salt
  • 1 tspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tspn black pepper (cracked)
  • 1 tbspn coriander powder
  • 1 tspn ground garam masala
  • 1 tbspn cumin seeds
  • 1 tspn cumin powder
  • 1 tbspn chaat masala
  • Few drops of yellow color
  • 1 tspn dried fenugreek leaves
  • 1 cup yogurt

Method

  • Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.
  • Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.
  • Now add yogurt and mix the marination well and leave it overnight.
  • Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.
  • Take out and serve hot with mint sauce and tamarind chutney.

Paneer Tikka

Paneer tikka is one of the favorites in Punjabi BBQ. The spicy marination around the bland paneer cubes, grilled to perfection makes it irresistible and tempting ❤

Ayesha’s Kitchen

Ingredients:

  • 250 gms paneer (I used store bought for this recipe) cut into cubes
  • 1 cup cubed capsicum
  • 1 cup cubed red onion
  • 1 cup cubed stiff tomatoes
  • Some ghee or butter

FOR MARINATION

  • 1 cup hung curd (yogurt with 0 water)
  • 1 tbspn cream
  • 2 tbspn roasted gram flour
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • 3 tbspns (ginger, garlic, mint, coriander & chilli paste)
  • ½ tspn turmeric powder
  • 1 pinch of carom seeds
  • ½ tspn chaat masala
  • ½ tspn zeera powder (cumin powder)
  • ½ tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn red deghi mirch

Method:

  • Combine everything given for marination and whisk to make a smooth batter. Add vegetables and mix and at the end add paneer cubes. Mix with gentle hands and coat each cube in marination. Keep aside for 4 hours in the refrigerator.
  • Thread paneer and veggies onto the wooden skewers and grill on buttered grill pan for 5 minutes per side.
  • serve hot with mint and tamarind sauce.

Chicken Tikka

Chicken tikka is extremely popular and favorite in all over Pakistan, but there are few places which serve the best tasting tikka, And home BBQ parties begin to trend in Pakistan over the last decade and now people are expert. This is my recipe when we did this at home in last holidays and everyone loved it. Its not too spicy but you can adjust the spice level according to your taste. Try my recipe and give a thumbs up because I know, you are gonna LOVE it ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 kilo chicken with bones, cut into tikka boti
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn red chilli fakes
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 green chillies (paste)
  • ½ tspn meat tenderizing powder
  • 1 tbspn coriander powder
  • 1 tspn shahi cumin
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • Few drops of yellow food colour
  • 2 tbspns lemon juice
  • ½ tspn cracked black pepper
  • 1 cup hung curd (yogurt with minimum water)
  • Some ghee for glazing while BBQing

Method

  • Wash, clean and dry chicken and place it in a mixing bowl which is wide and deep.
  • Mix in all the spices and add ginger, garlic and green chilli paste with lemon juice and massage the chicken for good 10 minutes. This will allow the spices to penetrate in chicken.
  • Mix in yogurt and keep aside for 2 hours.
  • Heat the charcoal BBQ and thread the chicken pieces on metal skewers. 5 – 6 pieces per skewer and grill for about 3 minutes per side. Brush on some ghee and grill for further minute on each side.
  • Take them off the skewers and serve hot with naan, salad and raita.

Chicken Tikka Boti

Classic BBQ dish of Pakistani Cuisine. Tender pieces of chicken thighs marinated in spices and herbs, grilled over charcoal……. yumm……… the recipe below is very hot, you can adjust the heat per your taste by adjusting the amount of chillies and chilli pastes. I love it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 5 large chicken thighs (boneless, cut into cubes)
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 cup thick yogurt
  • Some salt
  • Some chicken salt
  • 1 tbspn crushed red chillies
  • 1 tbspn green chilli paste
  • 1 tbspn ginger & garlic (crushed fresh)
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 tspn coriander powder
  • ½ tspn cumin seeds
  • 1 tspn dried fenugreek leaves
  • ½ tspn black pepper

Procedure:

-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add lemon juice, vinegar and yogurt.

-Keep aside for 20 – 30 minutes (not longer than this as it contains vinegar and lemon, they will break the chicken to the point that we won’t be able to screw it on the skewers).

-Start preheating your BBQ grill now.

-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).

-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.

Chicken Malai Tikka

Chicken Malai Tikka…….. another gem of Mughal era. Tender chicken thigh pieces, marinated in herbs, spices, cream and cheese, barbecued over charcoal pieces, yummmmmmm they literally melt in your mouth.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 5 large chicken thighs (boneless, cut into cubes)
  • ½ cup sour cream
  • ½ cup crumbled cheddar cheese (tasty)
  • ½ tspn meat tenderizer powder
  • Some salt
  • Some chicken salt
  • 1 tspn cracked black pepper
  • ½ tspn crushed white pepper
  • 2 cloves garlic (very finely chopped)
  • ½ tspn garam masala
  • 1 tspn dried fenugreek leaves

Procedure:

-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add crumbled cheddar cheese and sour cream and mix well.

-Keep aside for 20 – 30 minutes (not longer than this as it contains meat tenderizer, it will break the chicken to the point that we won’t be able to screw them on the skewers).

-Start preheating your BBQ grill now.

-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).

-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.