Tag: #partyfood

Stuffed Tandoori Chicken Breast

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The stuffed tandoori chicken breast is a contemporary and flavorful twist to the monotonous chicken breast recipe. Its tangy, spicy flavor along with mild sweet stuffing is destined to become one of your favorite chicken preparations. All you have to do is to prepare the stuffing and marinate the chicken with few regular spices easily available in Indian kitchens. Finally grill it in an oven or airfryer and relish this guilt free exciting recipe along with garlic bread to enjoy the best of both the world.

Ingredients

Chicken breast : 2

For the first marination

Lemon juice : 1 tsp

Salt : 1 tsp

For the second marination

Hung curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Salt : as per taste

Kasuri methi : 1 tsp

Ajwain : 1\4 tsp

Tandoori masala : 2 tsp

Mustard oil : 1 tsp

For the stuffing

Fried onion : 2 tsp

Khoya : 2 tsp

Cashew nut : 4 to 5

Green chilli : 2 to 3

Coriander : 1 tsp

Salt : 1\2 tsp

Step 1
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Carefully make a pocket in the chicken breast by making a slit.

Step 2
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Rub the lemon juice and salt in the chicken breast thoroughly. Keep it aside for at least half an hour.

Step 3
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In a bowl combine together hung curd,ginger garlic paste, red chilli powder, kasuri methi, salt, ajwain, tandoori chicken masala and mustard oil. Whisk to make a smooth paste.

Step 4
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Mix the stuffing  together.

Step 5
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Stuff the chicken breast with the khoya mix.

Step 6
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Seal the edges with the tooth prick.

Step 7
wp-15993695688971497985738.jpgMarinate the chicken with the hung curd mix. Keep it aside and let it rest for a couple of hours.

Step 8
wp-1599369567113295526030.jpgGrill it on an airfryer at 180 degree c for almost 15 minutes or until done.

Step 9
wp-1599369707754518409041.jpgServe the tender and juicy chicken with bread of your choice

Tip

Marinate the chicken overnight for the best result.

Slow Cooked Mutton (हाँडी कबाब)

3 Comments

The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

 

Ingredients

 

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

 

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

 

Step 2:img_20190101_1104111767640132.jpg

Marinate the mutton along with all the masala, onion and oil.

 

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Mix them all together and keep it aside for at least an hour.

 

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Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

 

Step 5

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Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

 

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Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

 

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

 

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.