Chicken Tikka Karahi, my own variation of chicken karahi. I really like the BBQ flavour of chicken tossed in well blended sauce of tomatoes, spices and herbs. Not too spicy not too hot, once you will try it, you will make it again and again……
- 1 kg chicken boneless, skinless thighs (cut into cubes)
- 1 cup yogurt
- 2 tbspns vinegar
- Red chilli powder
- ½ tspn turmeric
- ½ tspn coriander powder
- ½ tspn cumin seeds (roughly crushed)
- ½ tspn dried fenugreek leaves
- ½ tspn cracked black pepper
- ½ tspn garam masala
- ½ tspn chaat masala
- ½ tspn chicken salt
- A splash of oil
- A tspn of ghee
- 3 tomatoes cut into thin ring slices
- 2 green chillies large (cut into pieces)
- Some fresh coriander leaves
- Some salt and red chillies (Be careful with the quantities as chicken is also spiced)
- 1 tspn freshly grated ginger
- Some ginger juliennes
-Marinade the chicken in all of the ingredients given above and refrigerate for 30 mins.
-Screw them onto the skewers. Grill for 5 minutes per side on your preheated BBQ.
-Take the meat off the skewers and start preparing karahi.
-For karahi, heat oil in a wok, add ghee and let it melt. Now add the ginger and fry until it starts spluttering. Add tomatoes, salt and red chilli. Let it cook until the tomatoes get soft. Add green chillies and mix.
-Now add grilled chicken pieces, cover the pan and let it cook on low heat for 10 minutes.
-Give it a final stir. If its watery, cook on high flame until the water evaporates. Garnish with ginger juliennes and coriander. Serve hot.
My favorite side BBQ dish, unlike Nandos I don’t like any peri peri sauce on it. I like it with light butter or as it is …..
- 4 sweet corn cobs
- Some butter to serve
-Preheat BBQ grill. Place the cobs on the grill on low to medium heat in a way that corn sits around the fire (not on the fire).
-When it starts changing its color or become deep yellow in color, roll the sides. When the cob is deep yellow from all the sides then put it on fire side and give it a nice colour (Do not burn).
-Serve with some butter on top.
- 2 porterhouse steaks (ask your butcher for steaks with a layer of fat on the side)
- ¼ cup lemon juice
- 2 tbspns olive oil
- Some salt
- 1 tspn red chilli flakes
- 1 tspn butter
-Mix all the ingredients given for marination in a bowl. Place the steak meat on a shallow plate and pour over this mixture all over. Leave it for 30 minutes and flip the sides of the steak.
-Leave for 30 minutes on the other side.
-Heat your BBQ to 180 degrees, if you don’t have a temperature controlled BBQ grill then heat it 15 minutes prior to grilling on medium heat.
-Place your steaks on the hot plate of your grill and cook for 15 minutes per side with the BBQ lid closed.
-Then 2 minutes per side on the grill part to give grilled texture.
-Take it out onto a plate and put some butter on top. Serve hot with grilled asparagus, mushrooms, pepper and potato mash.
Good for busy chefs …….
- 8 tenderloins
- Some salt
- Some red chilli flakes
- 2 tbspns lemon juice
- ½ cup smokey BBQ sauce
- 1 tspn butter/ oil/ any non-stick spray
-Mix all the ingredients in a bowl except butter and tenderloins.
-Heat a non-stick grill pan and grease it with some butter or oil.
-Place the tenderloins on the hot grill pan. Apply the marinade and after 3 minutes flip the side and apply the marinade on the other side as well.
-After 3 minutes flip again and cook for 1 minute on each side.
-Dish them out and serve hot with salad.
I love this flavor …….
- 2 tbspns tomato paste
- A drizzle of olive oil (on the edges of the pizza base)
- 2 tbspns smokey BBQ sauce
- 1 cup cooked chicken chunks (chicken breast – cut into small chunks – marinade is salt, 1 tspn chaat masala and some red chilli flakes and stir fry in 1 tbspn of oil until tender and golden red)
- A handful/ ½ cup of shredded/ grated tasty cheddar cheese
- 150 gms thinly sliced mozzarella cheese
- 1 small Red onion cut into small chunks
-Make pizza crust according to the recipe.
-Prepare in on the pizza pan and apply sauces and then sprinkle some cheddar cheese.
-Brush the edges with some olive oil. Spread the toppings, last layer of mozzarella cheese and bake in conventional preheated oven (180 degrees Celsius) for about 20 minutes.
-Take it out of the oven; let it rest for 5 mins, slice and serve.
There are many recipes for BBQ chops but this is the desi version and home made version of BBQ chops which is tempered with coal. People who dont have coal BBQ grill at home can try this recipe and enjoy the taste of real BBQ at home. Try this and love this recipe ….
- 1 kg mutton chops (cutlets)
- 4 tbspns yogurt
- ½ cup vinegar
- Salt to taste
- 2 cloves of garlic crushed
- 1 tbspn crushed ginger
- 4 tbspns oil
- 1 green chilli crushed
- 1 tspn cracked black pepper
- 1 tspn red chilli flakes
- ½ tspn carom seeds
1 tbspn GARAM MASALA
- 2 big cardamoms
- 2 pieces of cinnamon
- ½ tspn cumin seeds
- 4 cloves
Combine all the ingredients given for garam masala in a spice grinder and grind to a coarse powder.
- 1 piece coal
- Some oil
- 2 x 2 aluminum foil
-Marinade meat in garam masala, yogurt, and all other spices and vinegar for 8 hours.
-Heat oil and fry ginger, garlic and green chilli paste in it. Now add the marinated meat and let it cook on low heat for about an hour or when the meat is tender. It will not burn or stick to the bottom if you don’t cook it on low heat and use nonstick pan.
-Now on high heat stir fry it until the chops are red and gives a roasted look.
-Heat the charcoal until its white. Place the foil on the top of roasted chops, pace the coal on it with the help of tongs and then drizzle some oil on it and cover it with the lid.
-After 10 minutes remove the coal and serve hot with naan, salad and raita.