Om Umesh Bandal
BHARTI VIDHYAPEETH COLLEGE OF HOTEL AND TOURISM MANAGEMENT STUDIES
VEGETABLE STUFFED CHICKEN TIKKA - KULCHA
Indian Cuisine Twisted In Middle - Eastern Style
Ingredients
KULCHA
For dough:
Maida- 2 cups
Salt- 1 tsp
Butter(melted)- 4 tbsp
Yeast- 5 gms
Curd- 4 tbsp
Wateras required
For topping:
Onion seed (Kalonji)- a pinch
Corriander (chopped)- 1 buncha pinch
Butter (melted)- 500gm to simmer
Methi leaves- 200gm
Corriander seeds- 1 tbsp
TANDOORI CHICKEN TIKKA
First marination:
Chicken leg boneless- 500gm
Salt- to taste
Lemon- 1 nos
Ginger paste- 1/2 tbsp
Garlic paste- 1/2 tbsp
Second marination:
Mustard oil1 liter5 tsp
Kasmiri chilli powder- 1/2 tbsp
Curd - 1 cup
Salt to taste
Lemon 1/2 nos
Ginger paste 1/2 tbsp
Lemon juice 1/2 tbsp
Chat masala a pinch
Kasoori methi (powder) 1/2 tsp
COLESLAW SALAD
Shredded cabbage 500gm
Shredded carrots 500gm
Shredded capscicum 500gm
Grated onions 1kg
Spring onions (chopped) 1 bunch
Mayonnaise 800g
Milk 4 tbsp
Mustard powder 1 tsp
Pepper 1/2 tsp
Salt to taste
Sugar 2 tsp
Lemon 1 nos
Steps
Kulcha
Method:
-For Kulcha, add maida, curd, yeast, sugar, salt, melted butter and some water.
-Knead like a dough. Rest the dough for an hour. Make small dough balls and rest for half hour.
-Roll the dough out and place it onto a hot tray. If it sticks, use oil. Put some Nigella seeds, corriander and methi leaves on it.
-Bake it into the oven ultil it rises and becsomes soft and fluffy, double in size at (150 degree celcius for 10-15 mins).
-Take it out on a plate.
TANDOORI CHICKEN TIKKA
Method:
-Dry the chicken and sprinkle salt, lemon juice, ginger and garlic paste.
-Mix and keep aside for atleast 1/2 hour. Meanwhile pour mustard oil in a fresh bowl and add Kashmiri chilli powder to it. Stir and add thick curd, lemon juice, salt, ginger paste, garlic paste and methi leaves powder. Mix it and keep it aside.
-Now squeeze the chicken in your palms to remove any excess moisture. Place the chicken in the second marination, mix to coat the chicken evenly. Heat a grill pan to high. Lightly oil it and place the chicken places on high heat on the pan. Within 2-3 mins turn the chicken over to get grill marks on the other sides as well.
-Now lower the heat and cook the chicken on both sides till it is cooked. This may take 15-20 mins. Alternatively you can cook the chicken in an oven. Pre-heat to 200 degree celcius for 20 mins.
-Remove and serve hot with a lemon wedge and sprinkle some chat masala.
spring onions, mayonnaise & milk. Next add
COLESLAW SALAD
Method:
Take a big mixing bowl and add all shredded vegetables in it. Next add in grated onions, spring onions, mayonnaise and milk. Next add in the mustard powder, pepper, salt, sugar and juice of 1 lemon.
Mix everything together well and it's ready! Transfer to a serving platter and garnish with more spring onions before serving.
EXTRA SHOTS
Kulcha pockets using Coleslaw salad and Tandoori Chicken Tikka
Method:
Take a Kulcha, divide it into half, use a pairing knife to make pockets in between the kulcha. Next, spoon up first the coleslaw into the pockets then shred the chicken pieces and fill them into the kulcha pockets. Finally, garnish it using mayonnaise sauce.