Chicken Malai Tikka with Green Chutney & Onions Laccha

Chicken Malai Tikka

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Say hello to the most tender and juicy Murgh Malai Tikka! This chicken tikka smothered in a wet rub of yogurt, warm spices, and fresh herbs is simply the best. Grill them on a stovetop, oven, or outdoor BBQ, and these tikkas will surely rock your party! Who knows, this might soon become your new summer grilling favorite recipe.

Who doesn’t love tikkas and that too on a stick? There’s something irresistibly fun and exciting about devouring food on a stick! Don’t you agree – it looks so appealing and inviting. And since summer is the official grilling season, hence, I am going to spice up my dinner tonight with my favorite – Murgh Malai tikka!

WHAT IS MURGH MALAI TIKKA?
Let me take a quick break here for those who are not familiar with the term Murgh Malai tikka.

Murgh Malai tikka is an Indian chicken dish where marinated chicken pieces are grilled over charcoal. In this term – Murgh malai tikka, Murgh means chicken; Malai means cream, and tikka refers to pieces of meat or veggies marinated in a spicy mix. Collectively, it means – chicken pieces marinated in a spicy cream-based mixture.

1- Marinate the chicken overnight (if time permits). This helps in tenderizing the chicken further and helps it absorb all the flavors from spices + herbs.

2- If using Wooden Skewers, soak them in water for 20-30 minutes. This is extremely important and prevents the wooden skewers from burning when you bake or grill the tikka.

3- Use fresh chicken as opposed to a frozen one as its more tender and fresh.

4- If using ‘Kasoori Methi/Dry Fenugreek Leaves’, then just sprinkle them 5-10 minutes before grilling/baking. Marinating the chicken in these leaves can make the chicken sour.

5- To make the chicken extra juicy, slather a generous amount of oil/ghee on top before serving. This tenderizes the cooked chicken tikka further and makes them extra juicy.

To make it extra special char it on gas flame for a couple of seconds and serve hot with green chutney & laccha onion.

Do let me know how you like my recipe. For any query do e-mail me or can DM me on my instagram handle, link is given above.

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Mathura wali Lassi

Lassi at Mathura new bus stop

This year I decided to plan a trip on the occasion of holi to the princely state of Uttar Pradesh. My first destination was Mathura. No doubt, it has such a beautiful holi celebration which starts almost a month back. But nowadays people usually celebrate around 8–10 days prior. I reached Mathura on the day when gopiyas get into lathmaar mood. I started my day with a chilled khullad wali Lassi.

After having Lassi it’s time to get drench in colours and to drench others in colours. After chilling out with such a colourful atmosphere I decided to move on to Vrindavan the next day.

Another day by noon I had a Lassi in vrindavan which was totally different than the Mathura ki Lassi. This was the magic of the milk. The thickness and the quality of milk differs.

Vrindavan ki Brijwasi Lassi

Brijwasi considered to be the best place to have sumptuous food have many outlets spread across Mathura as well as in other states of India. Also globally, isn’t it fascinating? This is a Lassi which I had in Brijwasi sweet shop which is located near banke Bihari temple. Amazing vibe Love the atmosphere.

Should surely visit for a once. Because it marks a lifelong memory of colours into your heart, mind & soul.

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Do let me know if you want to know the itenary of the trip to celebrate holi in uttar pradesh.

Paan Popsickle

Inspired by my love for meetha paan. There are several recipes for paan ice cream and paan kulfi floating around my journey through culinary world. I used rose petal jam (gulkand), condensed milk or cream. I wanted to keep these naturally sweetened, so I opted to use dates. I also ended up using almond milk because I had half a carton languishing in the refrigerator. I wasn’t sure if my substitutions would work, but was thrilled with how well they turned out. The most authentic tasting paan popsicles was ready after a freezing temperature. Do let me know how you like my beginning blogs. Till then, stay healthy & keep cooking.

Indonesian Menu

Prior to pandemic, I cooked super favourite Indonesian menu. The things which lies in the picture are The Nasi goreng, chicken satay, sunny side up, sliced cucumber & tomatoes, prawn crackers.

Love the dish too much since it was taught to me by my culinary school chef who was Chef Aditi Desai.

If you wish to cook this dish do mail me your request. I will surely revert you the entire recipe along with simple hacks. Thank you for reading my first blog!!!

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