Friday, 31 March 2017

Rajashahi Shiro / Moong Dal Halwa #sikanalouscuisine

I love moong dal halwa - its rich and so delicious. For some reason I always took this to be only a North Indian recipe till I chanced upon it in Devika Bubbar's cookbook GUJARAT NU JAMAN . One read of the recipe , and I knew I now had to make it , time consuming or not . Go for this guys . That day don't count calories - you will burn them cooking this !

2 Cups Split Green Dal.
Hot Milk - Equal to the amount of ground dal.
1.5 Cups Sugar- Adjust.
2 Teaspoons Cardamon Powder.
1 Teaspoon Saffron.
2 Cups Ghee -  No escaping this !
1/3d Cups Chopped Nuts / Seeds

1. Soak green moong chilka dal in water overnight.Next day wash thoroughly , removing all green skin.Strain dal and grind to a fine paste . The milk quantity you use should equal this amount of paste .

2. Heat ghee , add ground dal paste and bhuno bhuno and bhuno on a high flame for about 20 minutes.Keep bhuno ing till dal paste turns golden brown.

3. At this stage sprinkle sugar , bhuno till sugar melts.

4. Now add hot milk in which you have added saffron too, and stir constantly till most of the milk has dissolved.At this stage reduce heat to minimum and let the halwa cook under your watchful eye till ghee separates.Sprinkle in nuts -and serve piping hot !

This halwa is known as the king of halwas . In Gujrati  they say ' Shiroo Matey Sadhu Thavu ' - One may turn hermit only for the joy of this shira -  as shira / halwa is the traditional offering to sadhus !

Happy cooking guys - you will love this !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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Sunday, 26 March 2017

Manghshor Curry #sikandalouscuisine

This recipe is from Bangala Ranna by Minakshie DasGupta . I made minor adaptations after reading the three versions of the same recipe which are in this book. I loved this recipe. My gravy came thick as I reduced it to that consistency. 

500 Grams Mutton.
2 Onions Sliced Fine- I grated onions.
A Pinch of Garam Masala *
4 Tablespoons Ghee/Mustard Oil.
4 Potatoes.
Make Paste For Marination:
2 Onions.
1/2 Teaspoon Haldi Powder.
Chili Paste.**
1 Tablespoon Ginger Paste.
1/2 Teaspoon Garlic Paste.
1 Tea Cup Dahi ( what a weird measure for a professional cookbook , teacup not measuring cup ! )**
A Pinch of Sugar.

1. Marinate mutton in the paste - set aside for  1 hour.
2. Peel , cube and lightly fry , set aside.
3. Heat oil , add a pinch of sugar to caramelize , then fry onions till golden brown and tip in mutton and keep bhunoing till you see oil. Add enough water to cover the mutton and cook till mutton is tender. 
4. Tip in potatoes and simmer for another 5-6 minutes.Adjust flavors after adding in garam masala . I added a teaspoon of ghee at the end too .This was delicious even though it had a hint of sweet , which I guess came fro onions.

* Garam Masla not in the recipe
**I used 5 Dried red chilies, cut them , retained seeds, soaked them in a bit of water to make paste.
*** I used 2 Tablespoons Curd.

Atul Sikand
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Saturday, 25 March 2017

Chicken Masala ( Thick ) Curry #sikandalouscuisine

1 Kg Chicken - Cut to size , make gashes.
4 Tablespoons Ghee / Mustard Oil.
1/2 Teaspoon Sugar.
250 Grams Onions Chopped
1 Tablespoons Ginger Paste.
1.5 Tablespoons Garlic Paste.
250 Grams Tomatoes - Puree half , chop half.

Powder 1:
6-8 Whole Red Chillies.
1 Tablespoon Coriander Seeds

Powder 2 :
1 Teaspoon Jeera.
1 Teaspoon Black Peppercorns
1 Teaspoon Fennel.
4-5 Green Cardamon.

At the end Use :
1 Tablespoon Crushed Kasoori Methi
1/2 Cup Chopped Dhania.
Lemon juice Optional.

Heat ghee , when smoking hot remove from heat , add sugar to caramelise - 10 seconds. Now return wok to heat and tip in onions- sauté till brown . Add POWDER 1 , lightly stir and then tip in ginger and garlic paste and 30 seconds later add the chicken and salt . Bruno till chicken is half done .

Add tomatoes , reduce heat to minimum , sprinkle 2-3 tablespoons water or as needed and cook covered till chicken is done. Increase heat , add POWDER 2 ,cook a minute or two - you may add 1/2 cup water to get a thick gravy . Take off heat adding most of the dhania , stir to infuse flavors . 

Take off heat and allow this to rest covered. Taste , and if needed add a touch of lemon juice. Garnish with dhania while serving. Basic good homely chicken masala ( thick ) curry.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Friday, 24 March 2017

Smoked Beetroot Salad - Desi Tarka #sikandalouscuisine

Yes I sexed up beetroot  , I took the desi route and dressed them in a nice tarka of rai , garlic , chilies , curry putta  and lemon juice - end result was yum .You dont need a fancy tandoor/ outdoor grill - foil wrap whole unpeeled raw beet and bake them in a tasla like I have , or in your oven - or perhaps use boiled beetroot too . Here is what I did .

6 Beetroot - Wrap in foil and over a dying fire bake them. When cool , peel and cube.
1 Large Tomato - Remove seeds , cube.
1 Teaspoon Minced Garlic - yAdjust to taste.
1 Teaspoon Minced Green Chilies - Adjust to taste.
A few Torn Curry Leaves.
Lemon Juice to Flavor.
2 Teaspoons Oil.
Feta Cheese - Optional.

Heat oil in a wok , sizzle rai seeds , add curry leaves , garlic and chilies and 30 seconds later add tomatoes with salt . Toss for a few seconds , you want them to remain firm , then tip in cubed beetroot.

Mix lightly , add lemon juice , another gentle stir to ensure each beet has caught the flavors - total cooking under a minute , everything must remain firm.Chill salad , and when ready to serve add feta if using . Beetroot Salad never tasted better , a hint of smoke , and full desi flavors.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Administrator  & Owner Sikandalous Cuisine
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Thursday, 23 March 2017

Shojne Daantar Daal #sikandalouscuisine

Recipe Credits - Nilanjan Ghosh 
Thank you for this light and delicious dal Nilanjan , we all loved it at home . As you can see I made a thinner version of the same . The only changes I made apart from increasing chilies was to add a teaspoon of ghee into the dal while taking it off the fire. This is a delicious dal !
1 Cup Yellow Split Moong Dal. 

1" Grated Ginger.

1 Teaspoon Cumin Seeds.

2 Bay leaves.

Dry Red Chillies - Broken into pieces , adjust to taste.

A Few Slit Green Chillies. 

1/2 Teaspoon Turmeric Powder.

A Large Pinch of Hing/Asafoetida.
1 Teaspoon Sugar - I didnt add.
Shojne Daanta/Drumsticks/moringa 2-3 partially skinned and chopped into 1 inch pieces.

1 Tomato Diced.

2-3 Tablespoons Mustard Oil.
1 Teaspoon Ghee - Not in recipe.
In a dry wok, dry roast the moong dal on low flame until it turns golden and smells aromatic. Wash the dal under running tap water to remove any dust.
Heat mustard oil in a pressure cooker. Once the oil is smoking hot. Add bay leaves, cumin seeds, red chillies, green chillies, tomato, turmeric, asafoetida, salt, sugar and drumsticks. Sauté till the tomato is pulpy. Now add the roasted and washed moong dal. Sauté for a while to coat the lentil with the masala. Add water. Close the lid of the pressure cooker and cook for 1-2 whistles. After opening the pressure cooker you can churn and mash the dal a little bit with a hand churner if you like the thicker version.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Wednesday, 22 March 2017

Sambhariya Ringanani Kadhi #sikandalouscuisine

This recipe is from Gujrat Nu Jaman by Devaki Bubbar . The only change I made was to add a bit of water at the end - this recipe is really delicious - yes nice and spicy too ! Thank you Apeksha Kakar for the book - as you can see I am cooking away from it !

8-10 Small Brinjals.
1.5 Cups Boiled Green Peas.

Yogurt Mixture Grind All Ingredients :
1/2 Cup Thick Yogurt.
1.5 Teaspoons Red Chili Powder.
1 Teaspoon Haldi.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Tablespoon Coriander - Cumin Powder.
1 Teaspoon Garam Masala.​

​For The Gravy - Grind all Ingredients:
3 Onions Grated.
2 Tablespoons Grated Coconut.
2 Tablespoons Coriander Seeds.
2 Tablespoons Ginger & Green Chili Paste.
8 Cloves Garlic.
10 Black Peppercorns.
1" Cinnamon.
​1/4 Teaspoon Jeera Seeds.
​1 Cup Fresh Green Coriander.
​1 Tablespoon Khus Khus.
1. ​
Make X cuts lengthwise till halfway to the stem , deep fry and set aside.

​. Heat​ ghee and saute onions till brown , now add all ingredients listed under GRAVY , cook on medium heat till you see oil . Then tip in the yogurt paste and cook for another 4-5 minutes.
​3. Add boiled peas , ​stir well , add desired amount of water to form your gravy .Then add fried brinjals , simmer 4-5 minutes . Adjust seasoning . Delicious !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Administrator  & Owner Sikandalous Cuisine
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Tuesday, 21 March 2017

Iyengar Basundhi / Rabri #sikandalouscuisine

This recipe is from Ramaa Shanker's Divine Soul Recipes - it's quite similar to what most of us make , only there was no vermicelli / rice in her recipe - which I adapted a bit and it came out delicious !

2 Liters Full Fat Milk.
1/2 Cup Sugar.
1/2 Teaspoon Cardamon Powder.
​7-8 Strands Saffron- Soaked in some warm milk.
A Fistful of Pistachios & Blanched Almonds.
1/2 Teaspoon Chironji - I didn't add.
Some Ghee Sauted Vermicelli - This isnt a part of the recipe , but my kids like it so I added some. 

Boil milk , after 15 minutes add in sugar and gently cook it another another 45 minutes on sim to desired consistency .Tip in saffron,vermicelli and half the nuts, simmered another 5-6 minutes . Take off heat after adding cardamom powder.Chilled the rabdi and serve it garnished with the remaining nuts.

Atul Sikand
​ ​

DirectorAsian Hawkers Market Pvt. Ltd.
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Monday, 20 March 2017

Kadhai Paneer #sikandalouscuisine

​This is super easy no fuss paneer recipe - you get the flavors , aromas , colors and delectable flavors all thrown in . Here is what you do .

1 Kg Paneer - Cube.
250 Grams Onions - Chop.
250 Grams Tomatoes - Chop some puree some.
2 Tej Putta.
2 Black Cardamom.
1 Teaspoon Haldi.
1 Heaped Teaspoon Kashmiri Red Chili Powder.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
Ghee/Mustard Oil​

​Spice Mix - Lightly pound in 
mortar pestle
1 Teaspoon Jeera.
1 Teaspoon Sauf.
1 Teaspoon Black Peppercorn.
​Heat ghee , when hot add tej putta and cardamoms . When aromatic lower heat and add the pounded spice mix. Cook a minute , then add haldi and red chili powder and 30 seconds later add in onions. When onions lightly color in go tomatoes and salt, cook covered on low till oil rises.

Now ​tip in paneer and garlic . Bhuno 5-6 minutes .At this stage your luga lipta paneer is ready. That's how I like it. However if you want some gravy , add water , simmer a minute or two to marry flavors till you form the gravy you want. Cut the heat , add in green dhania - give a mix to infuse dhania flavors too . Your Kadhai Paneer is ready .

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Sunday, 19 March 2017

KNachkolar Khosa Bata (Ground Raw Banana Peel) #sikandalouscuisine

Recipe Credits : Debasish Bhattacharya . #sikandalouscuisine
When I read the recipe driving back from Jaipur this afternoon I was super excited at the thought of making a chutney using what we normally feed to our cows at home - Banana Peels ! I also was missing my kitchen , not having cooked for two days . I called home in advance , got the raw bananas and when I returned a few hours ago , got cooking this awesome chutney - Go for it guys , it's fabulous. The only change I made was to add some raw Mustard Oil after taking the chutney off the fire- gave that nice kick !
This is categorized in Bangla kitchen as “Phela Chhorar Ranna” meaning, dish made with vegetable discards, such as peels, seeds, pith, etc. ‘Khosa’ is peel, here it is the peel of raw banana.KNachkolar Khosa Bata (Ground Raw Banana Peel) is very simple to make but taste-wise it is awesome. If you are not fussy about the colour of the dish I guarantee you that you will be all in praise after having it.
1. Peels of two raw banana – Boiled and retained as a byproduct)
2. Garlic – 2 pods
3. Kalojire / Kalaonji / Nigella seeds – ½ tsp.
4. Dried red chili – 2
5. Green chili – 2 or 3 suiting to your taste
6. Salt – As per taste
7. Mustard oil – 3 tbsp.
8. 1 Teaspoon Mustard Oil - Added at the end.
1. Collect the raw banana peels, chop them roughly and grind in a mixer-grinder.
2. Heat oil in a wok and temper with red chilies and Kalojire.
3. Throw crushed garlic pods and stir fry till light brown.
4. Add the peel paste and stir.
5. Add slit green chilies and salt.
6. Stir cook till all water dries up.
7. Remove from heat when it fully dried up and leaves sides of the wok , drizzle one teaspoon of mustard oil.
8. KNachkolar Khosa Bata is ready to serve.
Serve it with hot boiled rice and have it at the start of your meal. The punch of garlic, red chili, green chili and mustard oil will be remembered for a long time. Enjoy Phela Chhorar Ranna.
Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.​ #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine
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— with Debasish Bhattacharya at Sikandalous Kiitchen.

Thursday, 16 March 2017

Shufta #sikandalouscuisine

​This recipe is from Kashmiri Cooking by K.P Dar , I cook a lot from this book and each time with very successful results. I was looking for a different non punju keema recipe and this one fitted the bill perfectly . No onions , tomatoes , garlic and more important the recipe didn't call for every conceivable spice known to mankind !​

​1 Kg Mutton Mince - Coarsely ground.
300 Grams ghee or Vegetable Oil.​
​250 Grams Curd.
4 Pieces Laung.
1 Teaspoon Sonth Powder - Increase if yours isnt fresh and aromatic.
A Pinch of Hing.
Red Chili Powder.
2 " Ginger Minced.
500 Grams Peas.
250 Grams Dhania Greens.
1 Teaspoon Keora Water ( NOT for me ever ! ).
A Pinch of Saffron.​
​1 Teaspoon Sugar ( I avoided )​.
​2 Teaspoons Garam Masala
100 Grams Khoya.
1.5 Cups Water.

Heat ghee , add hing and laung . Add mince , I added some bones too . Lightly bhuno to change the color , then add curd, salt , chili , ginger and salt.Stir and add water occasionally to prevent burning. Cook covered on sim till meat turns reddish brown.

​Add peas and sugar , pour in the water and cook another 20 minutes.Then add in all other ingredients , cook covered on low till you get a thickish gravy . This is fingerlicking delicious ! ​
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Administrator  & Owner Sikandalous Cuisine
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Wednesday, 15 March 2017

Cornmeal muffins / Makki Atta #sikandalouscuisine

Inspired by Juliet Egan's delicious and light looking muffins , I knew that I had to make them. While Juliet's muffins were sweet , mine predictably savory & spicy ! They were delicious ! Thank you Juliet for the wonderful inspiration !

Step 1
1 cup cornmeal / makki ka atta .
3/4 cup maida.
1/4 Cup Sooji/Rava.
1 Tablespoon Baking Powder.
1 Teaspoon Salt
Minced Green Chilies.
3 Tablespoons Chopped Dhania Greens.
A Pinch of Red Chili Flakes

Step 2
2 large eggs
3/4 Cup Milk
1/4 Cup Melted & Cooled Butter
1/3d Cup Oil.
2-3 Tablespoons Grated Cheese - Optional

Preheat oven to 350 degrees. Line a muffin pan with paper liners or cooking spray.
1. Mix all ingredients listed under Step 1.
2. Whisk lightly all ingredients listed under Step 2 .
3. Mix together all the ingredients -Do not overmix. A few lumps are ok.
4. Spoon the batter evenly into the prepared muffin tins , filling each cup 3/4 full. A bake for 17-20 mins or until the tops are golden brown.  At this stage I took them out of the oven and lightly brushed the tops with butter .
5. Cool the muffins a few minutes in the pan before removing. Serve warm or cold they are delicious !

Atul Sikand
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Tuesday, 14 March 2017

Palagaram Ari Urundai #sikandalouscuisine

This recipe is from Raama Shanker's Festive Offerings To The Gods . These are delicious rice dumplings flavored with spice , ginger and green chilies . Coconut is an option too if one wants to add.

2 Cups Idli Rava.
5 Cups Water.
2-3 Tablespoons Yellow Moong Dal.
1 Teaspoon Jeera.
1 Teaspoon Black Peppercorns.
3-4 Tablespoons Peanuts - Crushed.
2-3 Tablespoons Grated Coconut- Optional.
2-3 Green Chilies Minced.
1/2 Teaspoon Black Mustard Seeds.
1 Tablespoon Minced Ginger - Approximately .
Minced Curry Leaves.

1. Crush lightly roasted dal , jeera and black pepper - mix with idli rava , set aside.
Heat oil , splutter mustard seeds , when they stop bouncing add hing ,ginger , curry leaves , minced green chilies , peanuts  . After 1 minute of sauteing add 5 cups boiling water.

2. Now tip in the idli rava mixture and coconut if using. Mix well , and set to simmer , stirring constantly to prevent lumps.When all water is absorbed and you have a thick mass , take it off the heat . 

3. When cool enough to handle. form round/oblong balls and steam in idli maker for 8-10 minutes . Serve hot with chutney.

Atul Sikand
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Sunday, 12 March 2017

Gulgula #sikandalouscuisine

Gulgula , or sweet banana dumplings are made for Holi at home , it's a ritual. This isn't a traditional recipe - it's tweaked along the years and we now have the ultimate delightful flavored gulgula to fast upon . Make sure you use over ripe bananas to get the best flavors into these dumplings.

2 Cups Rice Flour.
1/4 Cup Suji .
1/4 Cup Flour/Maida.
1/2 Cup Sugar.
1/2 Cup Gur/Jaggery.
250 Grams Over Ripe Bananas.
1/2 Teaspoon Fennel Powder.
1/2 Teaspoon Green Cardamom Powder.
1/2 Teaspoon Black Pepper Powder.
1/2 Teaspoon Cooking Soda.
Milk or Curd - As needed to make a thick dropping consistency batter.
Mash bananas , add sugar and gur , whip it up , then add in the spice , mix well and blend in all the flours etc , adding milk / curd to get the consistency you are looking for - a thick dropping batter.

Heat oil /ghee gently drop in the batter with your fingers , allowing the dumplings to rise to the surface on their own. When you get a nice golden color take them out .. sprinkle with castor sugar if you like . Happy Holi !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Administrator  & Owner Sikandalous Cuisine
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Saturday, 11 March 2017

Radish Coconut Chutney #sikandalouscuisine

Recipe Credits Sneha Mazumdar
Thank you Sneha for this superb share . I followed your recipe , but didnt get this bright yellow color . However the taste is brilliant . I also tweaked it by retaining 30% of the grated and cooked mooli and coconut and adding them into the chutney after it was blended . That gave a good bite .
Recipe :
2 Cups of Grated Radish
1 Cup Grated Coconut
Half Cup Peanuts Roasted
Half a Medium Onion finely chopped
4 to 5 dry Red Chillies (according to taste)
1 Teaspoon Urad Dal (optional)
Green Chillies to taste
2 Tablespoons Tamarind Pulp

Heat oil in a pan and to it add urid dal and fry till golden. Then add red chillies. Then add onions and fry it till it gets golden. Then add radish and saute it till the radish starts changing colour. Remove it and keep aside. Let it cool down. The place it in a blender. Then add tamarind pulp, salt, green chillies, peanuts and coconut. Add a little water. Make a paste of it.
Pour it into a bowl.

Tadka :
Curry leaves
Mustard seeds
Red chilli whole
A pinch of hing
Heat oil and add the tadka ingredients one by one and as soon as it starts spluttering add it to the chutney.

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Pindi Channa #sikandalouscuisine

Recipe by Puneeta Chadha Khanna

Thank you  Puneeta for this superb recipe . This was not just delicious but  finger licking delicious ! Guys , throw out all other recipes ! This recipe of Puneeta's mom is a gem ! I made minor tweaks .

500 gms White Channa , Chick Pea
Pindi Masala
Roast all the 7 spices on a dry tawa till you cans smell the aromas and the masalas change colour . Then grind into a powder
3 Heaped Tablespoons Whole Anardana  - Use good quality moist Pomegranate Seeds
1.5 Tbsp Jeera/Cumin Whole
2 Tbsp Dhania/Coriander Seed whole
12 Cloves
20 Black Peppercorns
3 Large Black Cardamom/Elaichi
1 Two inch stick Cinnamon
Whole Masala
1 Bay leaf
2 Whole Black Cardamom
5 Cloves

Tamarind 2 walnut sized pieces soaked in 3/4th cup hot water and the pulp extracted
100g Ginger Julienned ( I didnt use )
½ Teaspoon Baking Powder ( I didnt use )
Green chillies for garnish
3 Tablespoon Oil ( mustard or ghee or any other you prefer )
Salt to taste
Soak Chanas overnight - Next morning pressure cook with whole spice . Cook enough and retain a bite. Strain , retain the water.
This stage of cooking I do in a big open kadhai . Heat ghee  , add the ground roasted masala to the oil. Stir on low heat for a couple of minutes till you can smell the fragrance of the cooked masalas .Please be careful that the masala does not burn .
Add Channas saute lightly , then add the retained water salt and tamarind pulp . As the water dries a thick masala will coat every Channa . I mashed some , and while serving I skipped the garnish of ginger but added green chilies.
This is a fabulous recipe - and I will always cook chanas this way !

Atul Sikand
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Tuesday, 7 March 2017

Chicken in Makhni Curry #sikandalouscuisine

A chicken Tikka or a Chicken Makhani ? Two choices here , both easy and delicious.This makhani gravy is more or less a standard one we use at home .

800-1000 Grams Chicken - cut to size - make cuts.
1 Teaspoon Degi Kashmiri Mirchi Powder.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
2-3 Tablespoon Solid Hung Yogurt.
2 Tablespoons Tandoori Chicken Powder.
1 Tablespoon Mustard Oil
Juice of 1 Lemon.

Combine all the marination ingredients and marinate the chicken in the paste for 30 minutes upwards , cling wrapped in a dish.
Set oven at 180 and bake on a dish/tray covered for 20 minutes . Turn once. The chicken will leave out juices which are enough to baste the chicken in.Cook about another 15 minutes till done.There will be lots of chicken juices in the dish.Alternatively you can wok fry the chicken too. 

At this stage you have a wonderful chicken tikka which can be eaten right away . If you want a gravy , move on to the step below . This gravy can be made in advance and kept in the fridge , used with paneer or fish ....

The Gravy:
Aprox 750 Grams Tomatoes
10 Mace Flowers
8-10 Green Cardamon Crushed
10 Peppercorn
5-7 Cloves
Boil ( low heat and covered ) the above in 4 cups of water for about 25 minutes , when cool remove the tomatoes onto a plate . Peel and discard the shriveled skins , if some remain , it's also okay .Discard the mace etc from the water used to boil the tomatoes and puree the tomatoes with that water , pass through a sieve discarding seeds .Set aside for later use.

Heat up 75 Grams Butter + 1 Tablespoon oil  put in 1 inch stick of cinnamon till it turns brown , then add 1/2 teaspoon Ajwain /Carom Seeds and 10 seconds later add :
1 Tablespoon Ginger Paste .
1Tablespoon Garlic Paste
2 Medium Sized Onions Chopped Fine
Saute the above till onions are translucent , then add the tomato puree , cook covered on a very low flame till it all reduces to 1/2  , this will take about 20 minutes , you should be left with a semi thick gravy . Now add the chicken , and simmer another 4-5 minutes for chicken to take in and leave its flavors ...

Take off heat adding cardamon powder. Adjust seasoning . Comes out delicious and takes very little effort . You can add cream if you like .

Atul Sikand

DirectorAsian Hawkers Market Pvt. Ltd.
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