Barbecue (BBQ) is a cooking method and is very much different from Grilling or Tandoor. BBQ is usually done on ‘low and slow’ heat where the food does not come in contact with heat directly. Whereas in Grill, the food is cooked on ‘Hot and fast’, direct heat. The flame comes in contact with food. A tandoor is a clay oven in which a hot fire is build. Marinated meats/veggies are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done.
In India the very famous “tikka” can be cooked the barbecue way. So we had the barbecue night at home. My family is not a big fan of non-veg but my recent visit to New Delhi ,PALATE food fest 2014 made me feel I need to try this chicken tikka at home. All Delhiities are aware of the famous ‘Khan chacha’. They had their stall at the food fest event. So me and my hubby decided to give a try as, he has all the celebrities coming up to his eatery and having the taste of mouth watering tikka’s. But believe me they were awesome chicken tikka’s.
It’s winter in Delhi now!!! So do we need any more good reason than this to use our barbecue (which does not get any attention in summer )? Well also this is my first attempt to candid/live photography ,had to click pictures quickly while the tikka’s where being cooked.
I made chicken , paneer, mushroom and broccoli tikka’s….
1 cup hung curd (1 ½ cup plain curd put in muslin cloth to drain off excess water)
3 tbsp tikka masala (I used store bought)
1 tsp ginger-garlic paste
2 tsp red chilli powder(I like spicy, can reduce to 1 tsp)
1 tsp turmeric powder
2 tsp lemon juice (my hung curd was not very tangy, if the curd is too tangy then use 1 tsp lemon juice)
3 tbsp cooking oil
Salt to taste
150g boneless chicken
Paneer and Mushroom needs to be marinated just 15 to 20 minutes, else it will become very soft.
For broccoli, I fried it on tava with very little oil until it became slightly soft. Then you can marinate it for 15 minutes.
Chicken marination must be done atleast 1-2hrs in advance. Best result if kept overnight for marination.
Take the hung curd in bowl and beat the mixture lightly .
Add all the above ingredients and mix well.
If you feel the mix is too thick , add little cream and make it thin. Do not over add the cream and it will become runny.
Take a part of it and marinated chicken first as it needs to rest for longer time.
The rest of marination for other items can be made just before you start barbecue.
Take the marinated items and start putting in skewer slowly to not break them.
Place them on barbecue to cook, It will take around or less than 5 minutes for chicken to cook and the rest will be done in 3 minutes. (ofcourse here the heat of coal lighted and the size of chicken/paneer/mushroom/broccoli matters).
Keep turning them all around to get cooked properly.
Enjoy the hot tikka’s with mint chutney.
Thank you for browsing my blog. Try them and let me know your experience as well.
More to come….for now happy hogging!!!