3 YUMMY TIKKAS: Malai, Hariyali & Kasundi| Marinate ANYTHING! Barbeque Grill Party
Prep. : 15
Cook. : 15
Total Time :
30
Cuisine : Indian
Servings : 2-4
Recipe 01: TIKKA MARINATION – 3 WAYS
1. MALAI TIKKA MARINATION
Ingredients:
For Marination
Hung curd – ½ cup
Mustard oil – 1 tsp
Cashew paste – 1 tbsp
Fresh cream – 2 tbsp
Ginger–garlic–green chilli paste – 1 tbsp
Cardamom powder – ½ tsp
Cumin powder – ½ tsp
White pepper powder – ¼ tsp
Kasuri methi (crushed) – ¼ tsp
Grated cheese – ¼ cup
Salt – to taste
For Cooking
Boneless chicken thigh – 400 g (cut into cubes)
For Serving
Green chutney
Lachha onion
Chaat masala
Melted butter (for brushing)
Recipe 02: HARYALI TIKKA MARINATION
For Green Paste
Coriander leaves – 1 cup
Mint leaves – ½ cup
Ginger – 1½ inch
Garlic cloves – 6–8
Green chillies – 3–4
Ice cubes – 1–2
Ingredients for Marination:
Hung curd – ½ cup
Cumin powder – 2 tsp
Garam masala powder – 1 tsp
Turmeric powder – ¼ tsp
Kasuri methi (crushed) – ½ tsp
White pepper powder – 2 tsp
Mustard oil – 1 tbsp
Salt – to taste
For Cooking
Soya paneer / Paneer – 400 g
For Serving
Green chutney
Lachha onion
Chaat masala
Melted butter
Recipe 03: KASUNDI TIKKA MARINATION
Ingredients:
Hung curd – 1 cup
Kasundi mustard paste – ¼ cup
Ginger–garlic–green chilli paste – 2–3 tbsp
Mustard oil – 3 tbsp
Roasted besan – 3 tbsp
Garam masala – 1 tsp
White pepper powder – 1 tsp
Lemon juice – 1–2 tbsp
Salt – to taste
For Cooking
Fish fillets – 400 g
For Serving
Green chutney
Lachha onion
Chaat masala
Melted butter
Method for MALAI TIKKA MARINATION:
1. In a bowl, combine all the marination ingredients and mix till smooth.
2. Transfer the marinade into an airtight container and refrigerate.
3. When required, add chicken or vegetables to the marinade and mix well.
4. Grill or pan-cook on medium heat till perfectly cooked.
5. Brush with melted butter, sprinkle chaat masala and serve hot with chutney and lachha onion.
Method for HARYALI TIKKA MARINATION:
1. Blend all paste ingredients into a smooth green paste.
2. Mix paste with hung curd and spices in a bowl.
3. Store in the refrigerator in an airtight container if not using immediately.
4. Coat paneer/soya well with marinade and grill or pan-fry.
5. Brush butter, sprinkle chaat masala and serve with chutney and onion.
Method for KASUNDI TIKKA MARINATION:
1. Mix all ingredients into a thick and flavourful marinade.
2. Refrigerate if storing.
3. Coat fish or vegetables evenly with marinade.
4. Cook on a pan or grill till cooked through and lightly charred.
5. Brush butter, sprinkle chaat masala and serve hot.
Storage Tip
These marinades can be refrigerated for 2–3 days in an airtight container for best flavour.
A Little More About This Dish
Request a
Recipe
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.