Two Different Style Of Indian TIKKA.

Ajwaini Fish Tikka

Servings - 2 - 3

INGREDIENTS Basa fish - 450 grams Ginger garlic paste - 2 teaspoons Lemon juice - 1 tablespoon Salt - 1/2 teaspoon Red chili - 1/2 teaspoon Carom seeds - 1/2 teaspoon Curd - 70 grams Ginger garlic paste - 2 teaspoons Lemon juice - 1 tablespoon Salt - 1/2 teaspoon Dry fenugreek leaves - 1/2 teaspoon Carom seeds - 1/2 teaspoon Red chili - 1/4 teaspoon Oil - 1 teaspoon Oil - for shallow frying

PREPARATION 1. In a mixing bowl, add 450 grams basa fish, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon carom seeds and mix it well. 2. Marinate for 1 hour. 3. In a another mixing bowl, add 70 grams curd, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon dry fenugreek leaves, 1/2 teaspoon carom seeds, 1/4 teaspoon red chili, 1 teaspoon oil and mix it well. 4. Then, add the marinated fish and mix it well. 5. Again marinate for 2 hours. 6. Soak skewers in water for 30 minutes. 7. Skewer the fish in it. 8. Shallow fry till it turns golden brown in color from all sides. 9. Serve.

Chicken Malai Tikka

Servings - 2 - 3

INGREDIENTS Boneless chicken - 1.2 kilograms Garlic - 1 tablespoon Ginger - 1 tablespoon Onion paste - 160 grams Salt - 1 tablespoon Red chili - 1/2 teaspoon Cumin powder - 1/2 teaspoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Dry fenugreek leaves - 1 teaspoon Lemon juice - 2 tablespoons Curd - 100 grams Fresh cream - 130 grams Charcoal Ghee - 2 tablespoons Oil - for shallow frying Mint - 40 grams Coriander - 20 grams Green chili - 25 grams Onions - 100 grams Salt - 1/2 teaspoon Black salt - 1/2 teaspoon

PREPARATION 1. In a mixing bowl, add 1.2 kilograms boneless chicken, 1 tablespoon garlic, 1 tablespoon ginger, 160 grams onion paste, 1 tablespoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 2 tablespoons lemon juice, 100 grams curd, 130 grams fresh cream and mix it well. 2. Marinate for 1 hour. 3. Place a aluminium foil bowl on it. Place a charcoal in it. 4. Add 2 tablespoons ghee and cover it with lid. 5. Cover for about 10 minutes. 6. Soak skewers in water for 30 minutes. 7. Skewer the chicken in it. 8. Shallow fry till it turns golden brown in color from all sides. 9. In a blender, add 40 grams mint, 20 grams coriander, 25 grams green chili, 100 grams onions, 1/2 teaspoon salt, 1/2 teaspoon black salt and blend until smooth. 10. Serve.