Party/Dawat Menu - BBQ Platter without coals/grill at home

tandoori masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier and more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

mutton chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken is leaner and often cheaper than mutton.

beef kebabs

🥗Healthier: turkey kebabs

💰Cheaper: ground beef

Turkey is leaner, while ground beef is more economical.

Introduce the recipe and ingredients for the BBQ platter.

Take 1 kg of chicken thighs and cut them into small pieces for skewers.

Prepare a marinade using 1/2 cup yogurt and mix until smooth.

Add 1/4 cup cream to the marinade for a creamy texture.

Incorporate 1 tablespoon garlic paste and 1 tablespoon green chili paste into the marinade.

Add 2 tablespoons of coriander and mint paste to enhance flavor and color.

For the tikka variety, add 1/2 tablespoon mustard paste to the marinade.

Season the marinade for the tikka with 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder, 1/2 teaspoon crushed red chili, 1/4 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1 teaspoon tikka masala.

For the malai and hariyali varieties, use simpler seasonings: 1/2 teaspoon salt, 1/2 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon white pepper.

Add a pinch of food coloring to the hariyali variety for color.

Mix all the marinades well and refrigerate for 1-2 hours or overnight for better flavor.

Prepare the skewers by threading the marinated chicken pieces onto them.

Set up a grill or use a tava (flat pan) over a flame to cook the skewers.

Cook the skewers for about 8-10 minutes, turning occasionally until they are cooked through and have a nice color.

Brush oil on the skewers while cooking for added flavor.

Check for doneness and ensure they have a nice char before removing them from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens