Delicacies you must make this Eid

Make this Eid very festive with these flavourful dishes.

PISTA MURG TIKKA

Give the humble chicken tikka a delectable twist of pistachios this Eid.

Ingredients

500g, 2 inch boneless chicken pieces

Marinade

4 tablespoons pistachios - soaked in warm water, peeled and ground to a green paste with 2 tablespoons water

1 cup yoghurt - hang for 1/2 hour in a muslin cloth

1 tablespoon ginger paste

1 tablespoon garlic paste

Ingredients

1 teaspoon garam masala

1/2 teaspoon black cumin (shah jeera)

1 teaspoon red chilli powder

3 tablespoons cornflour

3 tablespoons oil

1 teaspoon salt

Basting

3 tablespoons oil

Garnish

Left over marinade

A pinch of saffron soaked in 1 tablespoon of milk

1 teaspoon chopped pistachios

Preparation

Mix all the ingredients of the marinade and put the chicken pieces (tikkas) in it. Leave aside for 4-5 hours in the refrigerator. Oil a wire rack of the oven. Place the tikkas on it, leaving behind the marinade. Pour or drip some oil on them to baste them.

Cover the plate in the oven beneath the rack with aluminium foil to collect the drippings from the tikka. Place the tikkas in the oven at 180C and cook for 10 mins. Baste the tikkas again with some oil and grill for 5 minutes or more. Transfer to a serving platter. On a slow fire heat the left over marinade. When it begins to thicken, add the soaked saffron in milk and cook for 1 or 2 mins. Pour over the tikkas and garnish with chopped pistachios and serve.

CHICKEN KALIA E KHAAS 

Originating from Kashmir, Kalia e khaas is an aromatic, light curry that will shine bright like a star at your dinner or lunch spread this Eid.

Ingredients

1kg chicken

1 cup yoghurt

2 tablespoons lemon juice

1 teaspoon red chilli powder

1/2 teaspoon Kashmiri red powder

1 teaspoon ginger crushed (not paste)

1 teaspoon garlic crushed (not paste)

Salt to taste

10-12 almonds blanched

4-5 green chillies

2 onions medium

1/4 cup + 1 tablespoon butter

1/2 cup tomato puree

Coriander, finely chopped to garnish

1 tablespoon desiccated coconut

Almond flakes to garnish

Cashewnuts to garnish

2 tablespoons oil

...[ Continue to next page ]  /  Source: timesofoman