Chicken tikka masla is one of the most relished non-vegetarian dishes throughout the country. This includes preparation of tikka first and then adding those to the masala (spicy gravy).
This recipe has been contributed by my dearest friend Anwesha. Thank you Anwe for this 🙂
- Boneless chicken – 500 grams (cube sized)
- Lemon juice – from half lemon
- Ginger-garlic paste – 2 tbsp
- Coriander powder – half tsp
- Cumin powder – half tsp
- Yogurt – 2 tbsp
- Salt – 1 tsp
- Onion (small) – 3 (Cut into small pieces)
- Tomato (small) – 3 (Cut into small pieces)
- Oil – 2 tbsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Turmeric powder – 1 tsp
- Chilli powder – 1 tsp
- Garam Masala – 1 tsp
- Kasoori Methi (Dried fenugreek leaves) – 1tsp
- Salt – adjust to taste
- Water – 1 cup
- Fresh cream – 2 tbsp
- Fresh coriander leaves
Method of preparation:
- Take the chicken in a mixing bowl. Add lemon juice, salt. leave it for 10 minutes.
- Then add ginger garlic paste, coriander powder, cumin powder, yogurt. Mix and keep it for marination for one hour.
- After one hour, put the chicken pieces in skewer and grill in oven for 15 minutes at 220°c. Do not put any oil.
- After 15 minutes our chicken tikka is ready.
- Heat oil in a pan. Once it’s hot, add the onion pieces. Saute till golden brown.
- Then add cumin powder, coriander powder, turmeric powder, chilli powder and garam masala. Fry for two minutes.
- Now add the tomato pieces and salt. Fry till the tomatoes are mashed properly. Then add water.
- Let it boil and once the gravy thickens, add kasoori methi and fresh cream.
- Simmer for few minutes and then add in the chicken pieces.
- Stir nicely till the chicken pieces are nicely coated with gravy.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Though this East Indian beauty does not need any introduction, please allow me to write wee bit 🙂
Rasgolla is a sweet delicacy prepared from freshly prepared chhena (cottage cheese) by splitting milk. And then boiling the chhena dumplings in light sugar syrup. This is popular through out the country and abroad as well.
This was my first experiment with Rasgolla. So I tried with one litre of milk and instead of sugar, I used sweetener.
There are two steps for preparing Rasgolla.
- Preparing chhena
- Preparing rasgolla
- Milk – 1 ltr
- Lemon juice (of 2 small lemons)
- Sugar or any sweetner of your choice (as per taste)
- Cardamom Powder – 1tsp
- Saffron – 3-4 strands
- Water – approx 700ml
Method of Preparation:
- Put the milk for boiling and and add lemon juice to it after around two boils.
- Once milk is curdled properly, switch off the flame. Do not let the chhena to be overcooked.
- Strain the whey and separate chhena. Put the chhena in a muslin cloth and hang for sometime in order to strain the excess whey. Do not make it completely dry. Let some moisture be there.
- After drain the excess whey, mash the subtle moist chhena with soft hands. Do not use force.
- Mash it for around 10-15 minutes till it becomes soft, glossy and slight greasy.
- Make small round shaped balls out of that mashed chhenna. The balls should not have any cracks.
- In a pot, take water and add 6-7 tbsp of sugar free ( I have used Tata lite sugar free here. You may use any sweetener of your choice. Also sugar can be used depending on the desired sweetness).
- Put the pot on flame for boiling. Add saffron strands and cardamom Powder.
- Once the sugar syrup starts boiling (should not be a thick one), add in the chhena dumplings gently one by one.
- Cover the lid and let it boil over minimum heat.
- Once the dumplings become more than double of their original size, switch off the flame.
- Take out the spongy beauties and garnish the way you want (either with dry fruits or little cardamom powder).
- These can be kept refrigerated for 4-5 days.