Post by Brian on May 8, 2006 18:07:10 GMT 3
Ingredients for 2 whole chickens:
• 3/4 Bunch of fresh coriander (ground to paste)
• 1/2 Bunch of fresh mint leaves (ground to paste)
(If the Bunch is small, then use 3/4th or full bunch depending on your taste)
• 8/9 Green chililes (ground to paste) (less if u fear!)
• 1 1/2 tablespoons of ginger garlic paste
• 1 cup of full cream yoghurt
• 1 packet of Mehran Tikka Masala (add more if u want it strong)
• 1/2 Pkt or 30 gms of melon seeds (washed and ground to paste with min water
• 8-10 cashew nuts (ground to paste)
• 1 1/2 tablespoons of white vinegar
• 2 pinches of Meat tenderiser (if you really need it. I do not use)
• 2 pinches of Ajinomoto (chinese tasting powder or MSG)
• A few drops of Food grade Green Colour
• Salt to taste
Method of preparation:
Skin and clean Chicken and cut into medium sized pieces (should not be bigger than your four fingers put together), leaving the drumsticks full. If the pieces are bigger, the flavours do not get in and the meat will not cook inside but burn on the outside. You may also use Chicken breast if you prefer boneless. Make fairly deep cuts on the fleshy pieces of meat.
Pour the vinegar over the chicken and mix pieces well. In a large bowl or dish, pour in the yoghurt and start adding all the ingredients, except salt & colour one by one, using your judgement while adding the mint, corriander and green chillies paste. Add all the ingredients and keep mixing while you are adding them. Now, add just a little bit of salt, as there is salt already in the Tikka Masala. Now, taste the mixture to check, the flavours and salt. Balance accordingly and add the colour at the end. I advice that the actual mixture should always be strong in its flavours, as the chicken meat will sap up the flavours and then the taste of the flavours will seem a bit flat after cooking. So, make sure that the mixture is always a tad stronger in its flavours (mint, corriander, chillies, Tikka masala). Now add the chicken pieces to this mixture and mix very well, taking care to coat all the pieces with the masala, even in the cuts. Let the whole marinate sit in the Refrigerator at least for an hour or even more, for the flavours to be absorbed well. Keep taking the bowl out of the Refrigerator every 30 minutes, mix well and keep it back.
Now, get your BBQ set ready while the chicken marinates. It is better to have a Grill that can be closed and turned both ways while cooking. Just before you plan to begin the BBQ, burn the charcoal in the BBQ tray and spread it evenly, taking care not to have too much coal as the chicken will burn up on the outside and not cook on the inside. Once the embers are ready, grease the Grills away from the fire, take out the chicken pieces one by one, making sure that each piece has just enough mixture coating on it (excess mixture will burn soon and prevent the pieces from getting cooked inside). Spread the chicken pieces over the grill, taking care not to pile them or cram them together. Now, close the grill at the handle and start cooking over the charcoal, turning it frequently to prevent burning and to help cook evenly. Once you feel the chicken is cooked, open the grill carefully over a wide dish and gently tap the grill, holding both ends, over the dish. This way, the chicken pieces will not break and fall off easily from the grill, into the dish. If any pieces are still stuck to the grill (due to the mixture), take them out gently with the help of tongs.
Serve the Chicken Hariyali Malai Kebab with sliced white onion and lemon wedges, HOT HOT! Can also be eaten with lebanese Khubz and labneh / thoum. A glass of your favourite soft drink or AV to wash it down, adds punch!!
Enjoy!!
• 3/4 Bunch of fresh coriander (ground to paste)
• 1/2 Bunch of fresh mint leaves (ground to paste)
(If the Bunch is small, then use 3/4th or full bunch depending on your taste)
• 8/9 Green chililes (ground to paste) (less if u fear!)
• 1 1/2 tablespoons of ginger garlic paste
• 1 cup of full cream yoghurt
• 1 packet of Mehran Tikka Masala (add more if u want it strong)
• 1/2 Pkt or 30 gms of melon seeds (washed and ground to paste with min water
• 8-10 cashew nuts (ground to paste)
• 1 1/2 tablespoons of white vinegar
• 2 pinches of Meat tenderiser (if you really need it. I do not use)
• 2 pinches of Ajinomoto (chinese tasting powder or MSG)
• A few drops of Food grade Green Colour
• Salt to taste
Method of preparation:
Skin and clean Chicken and cut into medium sized pieces (should not be bigger than your four fingers put together), leaving the drumsticks full. If the pieces are bigger, the flavours do not get in and the meat will not cook inside but burn on the outside. You may also use Chicken breast if you prefer boneless. Make fairly deep cuts on the fleshy pieces of meat.
Pour the vinegar over the chicken and mix pieces well. In a large bowl or dish, pour in the yoghurt and start adding all the ingredients, except salt & colour one by one, using your judgement while adding the mint, corriander and green chillies paste. Add all the ingredients and keep mixing while you are adding them. Now, add just a little bit of salt, as there is salt already in the Tikka Masala. Now, taste the mixture to check, the flavours and salt. Balance accordingly and add the colour at the end. I advice that the actual mixture should always be strong in its flavours, as the chicken meat will sap up the flavours and then the taste of the flavours will seem a bit flat after cooking. So, make sure that the mixture is always a tad stronger in its flavours (mint, corriander, chillies, Tikka masala). Now add the chicken pieces to this mixture and mix very well, taking care to coat all the pieces with the masala, even in the cuts. Let the whole marinate sit in the Refrigerator at least for an hour or even more, for the flavours to be absorbed well. Keep taking the bowl out of the Refrigerator every 30 minutes, mix well and keep it back.
Now, get your BBQ set ready while the chicken marinates. It is better to have a Grill that can be closed and turned both ways while cooking. Just before you plan to begin the BBQ, burn the charcoal in the BBQ tray and spread it evenly, taking care not to have too much coal as the chicken will burn up on the outside and not cook on the inside. Once the embers are ready, grease the Grills away from the fire, take out the chicken pieces one by one, making sure that each piece has just enough mixture coating on it (excess mixture will burn soon and prevent the pieces from getting cooked inside). Spread the chicken pieces over the grill, taking care not to pile them or cram them together. Now, close the grill at the handle and start cooking over the charcoal, turning it frequently to prevent burning and to help cook evenly. Once you feel the chicken is cooked, open the grill carefully over a wide dish and gently tap the grill, holding both ends, over the dish. This way, the chicken pieces will not break and fall off easily from the grill, into the dish. If any pieces are still stuck to the grill (due to the mixture), take them out gently with the help of tongs.
Serve the Chicken Hariyali Malai Kebab with sliced white onion and lemon wedges, HOT HOT! Can also be eaten with lebanese Khubz and labneh / thoum. A glass of your favourite soft drink or AV to wash it down, adds punch!!
Enjoy!!
