CHICKEN MALAI TIKKA
Boneless chicken cubes 500gm, Thick yogurt 100gm, Fresh cream 100gm, Fresh ginger garlic paste 1 tsp, Green chili paste 2 tsp, Black pepper powder 1 tsp, Garam masala powder 1 tsp, Cumin powder 1 tsp, Coriander leaves (garnish) 2 tsp, Lemon juice 1 tsp, Oil 2 tbsp, Salt to taste, and Cornflour 1 tsp
1) Prepare the marinade using all the ingredients mentioned and apply it to the chicken pieces. Keep it refrigerated for 2-3 hours.
2) Take a skewer, grease it well with oil, and put chicken pieces to it one by one in a pan. Heat 2 tablespoons of oil and gently place chicken skewers over it and fry on a moderate heat on both sides first and then cover with a lid and cook for 10 minutes on medium heat or until done.
3) Once the chicken is cooked well, hold the skewers over direct flame. That will give a nice coat of brow color spots on the chicken and the flavour will come out very well.
4) Take a lump of heated coal in a small bowl, place it on the pan with the chicken, and close the lid and leave it for 5 minutes. It will give a nice smokey flavor to the tikka.
5) Transfer it to the serving plate and enjoy.
STUFFED CHICKEN WITH EGG MASALA MALABAR STYLE
Whole chicken, skinned and cleaned 1 medium, Oil as required
Lemon juice from half a lemon, Kashmiri chili powder..4 to 5 tsp, Turmeric powder 1 tsp, Water as required, Pepper powder 1 tsp, Garam masala 1 tsp, Ginger garlic paste 1 tsp, and Salt to taste
1) Combine all the ingredients with sufficient water to form a smooth paste.
2) Rub the marinade onto the chicken.
3) Cover and refrigerate overnight or at least for 6 hours.
FOR EGG MASALA STUFFING
Hard-boiled eggs 2, Onion sliced 1 large, Green chilies, cut vertically... 3 -4, Curry leaves 1 sprig, Ginger-Garlic paste 1 tsp, Kashmiri chili powder 1/2 tsp, Garam masala1/2 tsp, Turmeric powder 1/4 tsp, Coriander powder 1 tsp, Coriander leaves 1/2 cup, Salt to taste, Oil as required, Cashew nuts 1 tsp, Raisins 1 tsp
1) Heat ghee in a pan, add cashew and raisins. Saute it for some time, and remove it.
2) Add onion, green chilies, curry leaves, and ginger-garlic paste. Saute until the onion turns golden.
3) Now reduce the flame to low and add Kashmiri chili powder, garam masala, turmeric powder, coriander powder, and salt to taste. Saute for few minutes or until the raw smell goes.
4) Next, add fried cashew and raisins with boiled eggs.
5) Stuff the chicken. Firstly, place the eggs into the cavity and then the onion mixture. Tie the chicken legs together using kitchen twine. When done, keep it aside.
FOR THE GRAVY:
Garam masala 1/2 tsp, Kashmiri chili powder 1 tsp, Onion, sliced 2, Green chilies, chopped 4, Ginger-garlic paste 2 tsp, Curry leaves few Tomato, sliced 2 medium, Salt to taste, Coconut milk 1 cup and Oil as required.
1) Heat oil in a pan, add onion, green chilies, and curry leaves. Saute until the onion turns golden brown.
2) Add ginger-garlic paste and saute until the raw smell is no longer there. Add tomato and cook until it turns mushy.
3) Reduce the flame to low and add all the powders, salt to taste, and coconut milk.
4) Boil it.
5) Finally, place the marinated chicken into the coconut gravy and slow cook it, covered for 30 minutes.
6) After 30 minutes, take out the slow-cooked chicken, fry it for 10 minutes in a pan. You can also bake it according to your liking.
You can serve this chicken with rice Pathiri (pancakes made with rice flour).
KUNAFA PANNA COTTA
Milk 1 whole cup, Heavy whipping cream 1 cup, Granulated sugar 1/3 cup, Cardamom powder 1/2 tsp, Gelatin 1 tsp, A pinch of salt, Kunafa dough 1½ cup, Butter 4 tsp, Grounded pistachios and rose petals for garnishing, and Honey or sugar syrup (optional).
1) Stir the gelatin powder into the bowl of milk. Let it stand for 5 minutes.
2) Meanwhile, boil the whipping cream with sugar. Cook on low heat for some time, and then add the milk-gelatin mixture to it. Cook on low heat until gelatin is completely dissolved (make sure not to boil it)
3) add cardamom powder and mix well. Pour into cups and refrigerate for 2 hours.
FOR THE KUNAFA
1) Take a pan, melt butter and add Kunafa dough, and roast till it turns golden. Let it cool down, or you can bake the Kunafa dough with butter in the oven.
2) Once the panna cotta is set, layer the Kunafa on top of it. Garnish with pistachios and rose petals.
FOR ROSE SYRUP
Sugar 1/2 cup, Water 1/2 cup, Lemon juice few drops
1) In a medium saucepan combine sugar and water. Bring to a boil, stirring, until the sugar has dissolved. Allow to cool, and then add lemon juice and rose essence.
2) Finally pour the sugar syrup or honey on top and serve.
Recipes courtesy Shameema Abdul Shukoor, a Dubai-based food blogger, recipe developer, food photographer, and stylist. An engineer by profession and a food photographer by passion, Shameema hails from the southern Indian state of Kerala. Shameema is a passionate traveler, baking enthusiast, art lover, and a loving mom!
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