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Indian Recipes »  Indian Barbecue

 

Indian Barbecue



Tandoori Murgh
   

1. Clean the chicken. Remove the skin. Quick Tip: Skinning the chicken becomes very easy when you use a kitchen towel to pull the skin apart. And make deep incisions to the bone with a knife, (approximately 2 to 3 inches apart on the entire chicken). Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Please wash your hands thoroughly. 2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub this marinade over the chicken. Keep aside for 4 hours. The more you keep it for marinating the better. We suggest that you marinate the chicken the night before. 3. Preheat the oven to 400 degrees F. Arrange the chicken, breasts down, on a shallow roasting pan. Quick Tip: Always line the pan with a heavy foil to collect the drippings, so that cleaning is a breeze. Bake in the oven for 20 minutes. Remove. Baste the chicken with the melted butter and the marinade drippings that have accumulated in the pan. 4. Reduce the heat to 350 degrees F and continue roasting the chicken for another 40 minutes. Remove the chicken and baste with butter. At this point you have pre-cooked your Tandoori Chicken. Refrigerate and take it to your BBQ the next day. 5. Grill on a hot open grill for another 10 minutes till golden brown. Grilling on an outdoor grill will add flavor and give perfection to the recipe; although you may serve the Tandoori Murgh without the grilling. 6. Serve with freshly cut lemon wedges, Onion Salat, Mint Chutney and Naan.

Chicken Reshmi Kababs
   

Chop onions coarsely. Chop cilantro coarsely. Grind together onions, ginger, garlic, cilantro, cumin and white pepper. Add this to the ground chicken. Mix in the eggs and salt. Shape into 2 inch long sausages, place these on pre-wet wooden skewers or metal ones. Place on a cookie sheet lined with foil to catch the drippings. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kebabs in foil for use the next day OR Grill over charcoal fire or in rotisserie for 2 to 3 minutes. Garnish with fresh cilantro leaves and lemon wedges. Enjoy with Mint Chutney.

Sali Seekh
   

Skewer Version: Divide into 12 equal balls. Using a wet hand spread each ball along the length of each skewer making each kebab 5 inches long. Quick Tip: The skewers used should be at least 1/2 an inch thick, so that the meat stays on while cooking. You will find these at gourmet cookery stores. The meat will have the tendency to fall off when you use thin skewers. Baste with butter and grill on an open grill for 3 to 4 minutes. Non-Skewer Version: If you are not using skewers. Divide the meat into 24 to 30 balls. Place on a cookie sheet ˝ inch apart. Quick Tip: Always line the pan with a heavy foil to collect the drippings, so that cleaning is a breeze. Bake in the oven for 10 to 12 minutes. Remove and hang the skewers to let the excess moisture drip off, (approximately 2 minutes). Remove the meatballs from the pan and sauté in a hot pan, in butter for a couple of minutes. Serve with Mint Chutney and Onion Salat.

Malai Murgh Tikka
   

Blend all the marinade ingredients in a blender at high speed. Marinate the cubed chicken for at least 20 minutes. Try to marinate for an hour if time permits. It helps in the tenderization of the meat. Skewer the chicken on either wooden To keep bamboo or wooden skewers from burning, soak for several hours in water before using. You can also use metal skewers. Grill for 20-25 minutes. Basting with butter in between. Note: If you do not want to grill, bake in a preheated 350 degree oven for 20-25minutes. Then sauté the chicken in the butter in a hot pan for a few minutes Serve hot with Mint Chutney.

Grilled Shrimp or Jhinga
   

1. De-vein the shrimp, do not remove the skins. Soak the wooden skewers for 20 minutes in warm water. 2. Mix all of the marinade ingredients together. Rub the marinade on the shrimp let it marinate for 1 hour. Skewer the shrimp on the wooden skewers. 3. Grill on a high flame for 6-8minutes. Baste with butter in between. 4. Garnish with a dash lemon juice and cilantro leaves. Serve hot with Mint Chutney.


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WESTERN RECIPES | Appetizers and Snacks | Beef,Lamb and Veal Meals | Beverages | Biscuits | Breads and Pastries | Cakes and Pies | Desserts | Eggs and Breakfast | Fish Meals | Pork Meals | Poultry Meals | Salads and Dressings | Sauces and Dips | Soups and Stews | Sweets | INDIAN RECIPES | Chutneys and Pickles | Rice, Biryanis and Pulaos | Kachumbers and Raitas | Masalas & Spice Blends | Kebabs | Vegetable Purees | Steamed Vegetable Dishes | Greens or Leafy Vegetables | Indian Breads | Non-Vegetarian | Vegetarian | Indian Barbecue | Fruit Dishes | Kids Food | Health Food | Almonds Dishes | Cream Cheese Dishes | Travel Treats | Summer Coolers | Paneer Dishes | Monsoon Dishes | Milk Dishes | South Indian dishes | Mushroom dishes | Redmeat dishes | Traditional dishes | Non-Vegetarian Sweets | CHINESE RECIPES | Low Fat Recipes | Noodles Recipes | Tofu Recipes | Dim Sum Recipes | Chinese New Year Recipes | Side Dish Recipes | Chinese Rice Recipes | AMERICAN RECIPES | The Main Dish | Veggies | Cookies | Latin American Recipes | Cheese Recipes | Duck Recipes | American Rice Recipes | High Fiber Recipes | High Protein Recipes | Low Calorie Recipes | Low Carb Recipes | Low Cholesterol Recipes | Sugar Free Recipes | Quick and Easy Recipes | Casserole Recipes |
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