Tandoori Chicken

Ingredients:
1) Chicken, skinned whole 1.2 kg
2) Cream 105 ml
3) Cumin powder 1 tsp
4) Garlic paste 15 gm
5) Ginger paste 15 gm
6) Lemon juice 60 ml
7) Oil for brushing
8) Orange colour 1 drop
9) Red chilli powder 1 tsp
10) Saffron a pinch
11) Salt
12) Yogurt 105 gm

Method:
1. With a sharp knife make deep cuts on the breast, thigh and legs of the chicken.
2. Make a paste of lemon juice, red chilli powder and salt and rub over chicken.
3. Set aside for 10 minutes. Whisk yogurt.
4. Add cream, ginger and garlic pastes, cumin, saffron and orange colour.
5. Rub chicken with this mixture and keep aside for 3 1/2 hours.
6. Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes.
7. Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off.
8. Baste with oil and roast for a further 5 minutes.
9. Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.

Beef Satay Tikka

Ingredients:
1) Beef, boneless (cut in squares) 1/2 kg
2) Honey 1 tbsp
3) Red chili powder 1/2 tsp
4) White cumin seed powder 1 tbsp
5) Coriander seeds (roasted and ground) 1 tbsp
6) Salt to taste
7) Soya Sauce
8) Cooking oil 2 tbsp

Method:
1. Combine meat, spices, and oil and marinate for 6-7 hours.
2. Put meat on skewers and cook on griller.
3. After grilling brush with more oil, serve with salad and chutney.

Chicken Seekh Kebab Recipe

Ingredients:
1) Chicken, minced 1 kg
2) Eggs 2

3) Cumin (Jeera) powder 1 tbsp
4) Yellow chilli powder 1 tsp
5) White pepper powder 1 tsp
6) Salt to taste
7) Vegetable oil 4 tsp
8) Cashew nuts(pounded) 4 tbsp
9) Ginger(finely chopped) 2 tbsp
10) Onions(chopped) 4 tsp
11) Green coriander(chopped)5 tbsp
12) Garam masala 1 tsp
13) Oil for basting
14) Butter for brushing

Method:
1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.

4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges.