Ingredients

250gm boneless chicken pieces- cut into 1 1/2 inch size

1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp any good mutton masala
1 tsp plain yoghurt
1/2 tsp lemon juice
1 tsp salt or to taste
1 tsp refined oil
For Garnishing:
few fried curry and coriander leaves,onion slices and lemon wedges

Directions
1.
2.
3.
4.
5.
6.
7.

Mix the masala well and apply the paste evenly on chicken pieces and marinate
them for 20 mins atleast.
Remove the microwave-cooking tray and replace this with the tray used for grilling.
Grease the tray with 1 tsp refined oil using a brush(to a smaller area only).
Spread the marinated chicken pieces on the tray at equal distance.
Grill the chicken pieces for 8 mins and then turn them over and again grill for 5
more mins.
Wait for 5 mins,then remove the tray from the microwave-oven and garnish them
with fried curry leaves and Coriander leaves .
Serve them hot with rice, onion slices and lemon wedges.

Cooking time: 15 mins.

Ingredients
1 chicken (800 gms)
For Marinade
3 tsp lemon juice
2 tsp red chilli powder
1 cup curd
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilli paste
1/2 tsp garam masala powder
Oil (for brushing)
Salt (to taste)

Few drops of edible red colour

Method
1. Wash the chicken and make diagonal incisions all over it.
2. Mix all ingredients of the marinade. Add the chicken pieces and refrigerate for 1 hour.
3. Put the chicken into the high rack on non-stick tawa or rotisserie or microwave safe
flat dish for 9 10 mins. Now brush with oil and grill for 15 20 mins. Reposition
frequently.
4. Sprinkle with chat masala.
5. Serve hot with onion slices and lemon wedges.
Microwave Tandoori Chicken, 4.0 out of 5 based on 5 ratings

Banana Leaf Chicken Varuval Recipe

Ingredients:
Chicken 500 gms, skinless, boneless, chopped
Garlic 2 tsp, finely chopped
Green Chillies 2 tsp, finely chopped
Curry Leaves handful, chopped
Turmeric Powder 2 tsp
Red Chilli Powder 3 tsp
Salt as per taste
Ginger Garlic Paste 2 tblsp
Banana Leaf 2, cleaned, cut into medium squares
For the gravy:
Tomatoes 100 gms, chopped
Sambar Onions (Shallots) 200 gms, chopped
Cinnamon 3
Cardamoms 4 to 5
Cloves 3
Cumin Seeds 2 to 3 tsp

Saunf 2 to 3 tsp
Coriander Leaves 1 bunch, chopped
Salt as per taste
Turmeric Powder 2 tsp
Red Chilli Powder 1 tblsp
Oil as required
To grind:
Curry Leaves handful
Green Chillies 4 to 5
Cumin Seeds 1 tblsp
Coriander Leaves handful
Method:
1. Combine the garlic, green chilies, curry leaves, red chilli powder, salt, turmeric
powder and ginger garlic paste in a bowl.
2. Add the chicken pieces and mix well until evenly coated.
3. Keep aside for 30 to 40 minutes.
4. Heat 1 tblsp oil in a pan over medium flame.
5. Add all the gravy ingredients and cook for 5 to 10 minutes.
6. Add the marinated chicken pieces and mix well.
7. Add the ground paste and mix again.
8. Switch off the flame.
9. Grease the banana leaves and add 2 to 3 tblsp of the chicken mixture to each square.
10. Fold well into a square packets.
11. Heat little oil in a tawa over medium flame.
12. Place the prepared squares, cover with a lid and cook on both sides, turning once or
twice.
13. Remove and serve.

INGREDIENTS

1 cup fresh yoghurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 large onion cut into very thin rings

Lime/ Lemon wedges to garnish

1 tsp Chaat Masala (available at most Indian groceries)

PREPARATION

Grind the chopped coriander (keep some aside for garnishing) and all other
marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the
chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate
overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas
Mark 6).
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Place the skewers on the grill racks in your oven with a tray underneath to
catch drippings. Roast open till the chicken is browned on all sides and tender.
Remove from skewers and put the chicken in a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them.
Now sprinkle the chaat masala over them and mix well so the onions are fully
coated.
Garnish the Chicken Tikka with these onion rings and serve.

Ingredients:

Boneless Chicken

- 300 g

For Marinade:

Ginger garlic paste

Kashmiri red chilly pwd
Lemon juice

Salt to taste

- 2 tsp
- tsp
- 1 tsp

To prepare Second Marinade:

Cooking oil
- 3 to 4 tbsp
Gram / besan flour (kadalai maavu - 2 tbsp
Yoghurt
- 1 cup
Kashmiri red chilly pwd
- 1 tsp
Ginger garlic paste
- 1 tsp
Turmeric pwd
- tsp
Garam masala pwd
- tsp
Salt as required

1. Chop boneless chicken to uniform cubes.

2. Prepare marinade with ginger garlic paste, kashmiri red chilly pwd, salt and lemon juice.
3. Dip the chicken pieces in marinade, mix well.
4. Keep it aside for 1 to 2 hrs.

5. Heat 2 tbsp of oil in a fry pan.

6. Add ajwain / tymol seeds and gram flour.
7. Keep the flame in low and saut for few minutes, till rich aroma arise. ( take care the gram flour doesnt get
burnt )
8. Turn off flame
9. Add it to a bowl containing yoghurt.
10.Mix well and add kashmiri red chilly pwd, ginger garlic paste, salt , turmeric pwd and garam masala pwd
11.whisk thoroughly the yoghurd mixture with a beater until it turns to smooth paste.

12.Add 1 to 2 tbsp of cooking oil to it and combine.

13.Add the marinated chicken pieces to the mixture.
14.Let it rest for 2 to 3 hrs.
15.Soak the bamboo skewers in water for 15 to 20 mins. ( to avoid getting burnt )
16.Thread the marinated chicken pieces onto the skewer one by one and keep ready.
17.Pre-heat your oven or grill to a medium high temperature (200 C / 400 F)
18.Place the skewers on the grill racks in your oven with a tray underneath to collect the drippings.
19. Roast the chicken until it is browned on all sides and tender.
20. Check if the chicken is cooked and grill for 10 mins, by smearing oil to the surface.
21. Delicious Chicken Tikka is ready.