Do Not Miss These Amazing Recipes BBQ Platter, Peri Peri Chicken, Turkish Chicken Kabab, Nargisi

peri peri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control spice levels and reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical than breasts.

Cut 1 kg boneless chicken thighs into pieces and divide into four equal portions, reserving small leftover pieces and fat for a separate portion.

For chicken tikka, take one portion of chicken and add 1/2 tsp salt, 1/2 tbsp lemon juice, 1/2 tbsp oil, 1/2 tbsp ginger-garlic paste, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chili powder, 1 tsp Kashmiri red chili, 1/4 tsp turmeric, and 2 tbsp thick yogurt. Mix well and set aside.

For chicken malai boti, take another portion of chicken and add 1/2 tsp salt, 1/2 tbsp lemon juice, 1/2 tbsp oil, 1/2 tbsp ginger-garlic paste, 1 tsp green chili paste, 1 tsp black pepper powder, 1/4 tsp white pepper powder, 1/4 tsp garam masala, 1/2 tsp dried fenugreek, 1/4 cup thick yogurt, and 1/4 cup fresh cream. Mix well and set aside.

For green chicken tikka, take another portion of chicken and add 1/2 tsp salt, 1/2 tbsp lemon juice, 1/2 tbsp oil, 1/2 tbsp ginger-garlic paste, 1/2 tsp cumin powder, 1/2 tsp dried fenugreek, 2 tbsp fresh ground green chili paste, 1/2 cup coriander paste, and 1/2 cup mint paste. Add 1/4 cup thick yogurt and 1/4 cup heavy cream. Mix well and adjust color with green food color if needed. Set aside.

For kebabs, chop 3-4 garlic cloves, a small piece of ginger, and 4-5 small green chilies finely. Add to the chicken portion with small pieces, 1/2 tsp salt, 1/2 tsp crushed cumin, 1/2 tsp garam masala, 1/4 tsp black pepper, 1/2 tbsp crushed coriander, and 1 tsp crushed ajwain. Add chopped onion after squeezing out the water. Mix well and divide into two portions.

For Turkish kebab, take one portion of the mixture, add 1/2 tsp paprika and 1/2 tbsp tomato paste. Mix well and refrigerate for 30 minutes.

Prepare skewers for barbecue. Use wooden skewers if desired. Fold the chicken pieces onto the skewers, aiming for about 250 g of chicken per recipe, yielding two skewers per recipe.

For the dough, mix 250 g flour with 1/2 tsp salt and 1/2 tsp baking powder. Gradually add water to knead into a normal dough, using about 3/4 cup of water. Cover and let rest for 15-20 minutes.

Cover a pan with aluminum foil and place the skewers on it. Keep the flame high and brush the skewers with leftover marinade every two minutes. Cook for 8-10 minutes, turning the skewers every two minutes, and brush with oil for a shiny finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens