INGREDIENTS UNIT QUANTITY REMARKS Chicken tikka Gms 800 Leg pieces cut up Ghee Gms 110 Preferably desi Green cardamom Nos 12   Cloves Nos 8   Bayleaf Nos 3   Cumin seeds Gms 4   Turmeric powder Gms 3   Red chilly powder Gms 5   Salt Gms As required   Ginger garlic paste Gms 40   Onion Gms 300 Grated Yoghurt Gms 120   Thick cream Gms 60   Green chillies Nos 6 Slit in 2 and deseeded if preferred   Method   Heat the ghee in a thick bottomed pan, add the whole masalas and fry till the cumin seeds pop Add the chicken and increase the heat to sear the chicken- about 2 minutes. Add the grated onion,ginger garlic paste, the powders and the salt. Sauté the chicken till the ghee oozes out Sprinkle a little water if the chicken gets too dry and lower the heat to a gentle simmer Beat the yoghurt till its devoid of lumps and add it to the chiken Add the slit green chillies and cook till tiny droplets of oil appear on the surface Just when the chicken is cooked add the cream           INGREDIENTS UNIT QUANTITY REMARKS The Kofta       Paneer Gms 600 Grated Refined flour Gms 60 Sieved         The Filling       Paneer Gms 160 Grated Khoya Gms 60 Grated Cheddar cheese Gms 60 Grated Fresh coriander Gms 5 Finely chopped Ginger Gms 5 Grated Shahi jeera Gms 2 Lightly toasted Broken cashewnuts Gms 15 Crushed Raisins Gms 10 Chopped Saffron Pinch Small   Milk Ml Just to moisten   Salt Gms As required           The Gravy       Ghee Gms 45   Green cardamon Nos 5   Bay leaf Nos 2   Black cardamom Nos 3   Cloves nos 3   Ginger garlic paste Gms 30   Coriander powder Gms 9   Tomato puree Gms 100   Onion gravy Gms 500   Stock Ml 500   Cream Ml 60   Fresh basil Gms 5   Salt Gms As required   Garam masalas powder Gms 3     Method   The Koftas   Place the grated paneer and the flour in a bowl and mix well Divide the mixture into 12 even shaped balls   The filling   Place all the ingredients in a bowl and mix well, if the mixture appears too dry add some milk to moisten it Divide the filling into 12 even portions   To assemble   Place the koftas in your palm and flatten it with your fingers Spoon the stuffing into the center of it and close the kofta sealing the edges Dut it with some cornflour to absorb the excess moisture Heat some oil or ghee in a kadaii over medium heat and deep fry the koftas till they turn golden brown Drain on some absorbent paper and hold   The gravy   Heat some ghee in a thick bottomed pan and fry the garam masalas Add the ginger garlic paste followed by the coriander powder and fry till the oil oozes out Add the tomato puree and cook for another 2 minutes Add the gravy and the stock and gently bring to a boil Stir in the cream followed by the fresh basil Season the gravy and add the koftas and gently simmer Take off the heat The shape of the Koftas can vary from being round, barrel or tear drop shaped. …Depending on your prefarence.           INGREDIENTS UNIT QUANTITY REMARKS Chicken breast boneless Gms 900 Cut into tikka sized pieces Ginger garlic paste Gms 30   Salt Gms As required   Lemon Nos 1 Juice Yoghurt Gms 150 Hung Cheddar cheese Gms 90 Grated Cardamom powder Gms 3   White pepper powder Gms 5   Garam masalas powder Gms 3   Green chillies Nos 4 Finely chopped Ginger Gms 15 Finely chopped Fresh coriander Gms 10 Finely chopped Fresh cream Ml 100     Method   Place the chicken in a bowl and marinate it with the ginger garlic paste, lemon juice and salt and keep aside In another bowl cream the grated cheddar and add the hung curds and beat it to a smooth paste Add the powders followed by the chopped coriander, green chillies and the ginger. Add this mixture to the chicken and gently fold in the cream Hold the marinated chicken at room temperature far an hour and then refrigerate Thread the chicken onto a skewer and cook it in a medium heated tandoor for about 8- 10 minutes When almost done remove the chicken and baste it with clarified butter, rest for a minute and place it back into the tandoor When done unskewer onto a plate Best served with laccha pyaz, pudhine ki chutney and roomali roti or naan           INGREDIENTS UNIT QUANTITY REMARKS Chicken drumsticks Nos 12   Ghee Gms 80   Green cardamon Nos 6   Black cardamon Nos 4   Black peppercorns Nos 12   Cloves Nos 6   Cinnamon Sticks 2   Cumin seeds Gms 4   Bay leaf Nos 2   Onions Gms 300 Grated Ginger garlic paste Gms 40   Coriander powder Gms 6   Red chilly powder Gms 5   Turmeric powder Gms 3   Dessicated coconut Gms 12   Salt   As required   Tomatoes Gms 120 Chopped Yoghurt Gms 120 Beat till free of lumps Cream Gms 60   Chicken stock Ltr 1   Mace powder Tsp ¼   Cardamom powder Tsp ½   Rose petals Nos 10-12     Method   Heat the ghee in a thick bottomed pan, add the whole masalas and fry till the cumin seeds pop Add the grated onions and sauté till the onions turn translucent Add the ginger garlic paste along with the powders and sauté till the oil oozed out Add the drumsticks and the salt and increase the heat. Stir continuously till the chicken is seared and the ghee oozes out Add the tomatoes and the yogurt and gently simmer Add the chicken stock and simmer till the chicken cooks Finish the dish with the ground mace, cardamom and the rose petals   * This dish is soupy with a thin gravy and can also be prepared by adding potatoes       Copyright © RAJ DARBAR. 2006 - 2011. All Rights Reserved. | Site designed & maintained by Goradia Infotech Click here to make RAJ DARBAR. your default homepage