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Recipe #1

Ingredients 1/2 Legs and breast Part Chicken meat with bone 2 tbsp Lemon juice 2 tbsp Ginger & garlic paste 2 tbsp Oil 3 tbsp Yogurt 1 packet Tikka masala Method: Take 1/2 whole chicken with bone, leg & breast part. Put cut marks on the meat.Prepare the marinating mix in a bowl; take yoghurt, lemon juice, and ginger & garlic paste. tikka masala & oil. Mix it properly, apply on the chicken meat, rub it properly so the masala goes into the chicken meat, and leave it for rest for 1/2 hours. Grill them on charcoal or grill pan, on low heat, that the tikka is cooked soft, tender & juicy. Enjoy with green salad & chutney, Nan bread, Parathas.

Recipe #2
Ingredients: 1 kg Beef boTi OR lamb/goat/chicken 1 teaspoon full salt 3 teaspoon red chili powder (lal mirch powder) teaspoon turmeric powder (haldi) approx to tea spoon crushed raw papaya with skin OR any other meat tenderizer (kuTa hua kaccha papita chilkay ke sath) crushed ginger & garlic 1 table spoon (kuTa hua adrak aur lehsan) cup lemon juice (lemon ka ras) oil for brushing on the boTi tikkas while they are on BBQ Method: For marination: 1. Crush ginger and garlic in pestle and mortar and then add a little water and crush a bit more so that all the flavors of ginger & garlic come in water. strain it and add only this flavored water to the meat in a bowl. 2. If you are using raw papaya crush it and add to the meat. 3. Add all the spices and lemon juice as well. 4. After adding everything except oil,leave the tikka botti for marination for some time. 5. If you are using wooden(bamboo) skewers, soak them in water overnight or even for 1 hrs is fine; so that they will not burn on BBQ. 6. Put boTi on the skewers leaving some space in between each botti, this will help them to cook evenly and quickly as well. 7. Depending on the size of skewers about 7-8 pieces per skewer will be fine. On the Bar BQ: 1.Light the BarBQ ahead of time so that its well hot before the tikkas are placed on it so that sudden high heat to tikkas will seal all the juices of meat inside and they will be nice and juicy & will not be dry. 2. Keep applying oil on the tikka botti when placed on the BBQ, when done on one side, turn them over and apply oil again. 3. When they change golden and no more pink juices drop from them they are done. Serve with chatni.

Recipe #3
Ingredients: Beef 1 kg Curd cup Papaya paste cup Garlic 2 tsp Ginger 1 tbsp Lemon juice 1tbsp Tara garam masala 1tbsp Green chilies paste 2 tbsp Red chili powder 2 tbsp Salt 1 tsp Ghee 2 tbsp Method: Take cup of curd ,1/4 cup of papaya paste,2 tbsp of garlic paste, 1 tbsp of ginger paste,1 tbsp of lemon juice,1 tbsp of tara garam masala,2 tbsp of green chili paste, 2 tbsp of red chili powder and 1 tsp of salt mix them. Marinate 1 kg of beef in this mixture. Now put cubes of beef on skewers and grill them in last brush them with ghee or butter.

Recipe #4
Ingredients: 1 kg boneless beef strips or chicken (breast strips) Some cooking oil to glaze the pan 1 cup raw papaya paste (green papaya paste)(with skin) 1 cup fried onions 1 tbspns ginger garlic paste 1 cup plain yogurt cup vinegar SPICES, 2 tbspns coriander powder 2 tbspns red chilli powder 1 tspn paprika Salt to taste 1 tspn red chilli flakes 2 bay leaves (powder form preferred) 1 tspn black cumin 1 tspn cumin powder 1 cardamom black (crushed) 1 green cardamom (crushed) tspn garam masala FOR GARNISHING 2 green chillies sliced some coriander chopp

Method: In a mixing bowl mix all the ingredients except oil, green chillies and coriander and keep it aside (refrigerator) for 20 hours. (Mix good with your hands) If you dont have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 90 minutes. If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

Recipe #5
Ingredients: Brine: 2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 garlic cloves, smashed with the side of a large knife 4 sprigs fresh thyme 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each The Ultimate Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika if available Freshly ground black pepper Method: For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving alongside the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Recipe #6
Ingredients: 1 (3 1/2-pound) chicken, cut into 8 pieces Salt and freshly ground black pepper 2 cups bottled sauce or Easy BBQ Sauce, recipe follows Method: Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling,

put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce

Recipe #7
(Easy BBQ Sauce) Ingredients: 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving Method: In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week

Recipe #8
Ingredients: 2 1/2 pounds leftover fried chicken legs 1 cup water 1 cup ketchup 1/2 cup apple cider vinegar salt and pepper to taste Method: 1. Preheat oven to 325 degrees F (165 degrees C). 2. Place chicken legs in a 9x13 inch baking dish. In a medium bowl, mix together the water, ketchup and vinegar. Season with salt and pepper to taste, and pour mixture over chicken. Turn chicken pieces to ensure that all are well coated. 3. Warm in preheated oven for about 25 minutes, or until heated through.

Recipe #9
Ingredients: 1 cup lemon juice 1/4 cup vegetable oil 1/4 cup vinegar 1 tablespoon dried oregano 2 teaspoons garlic powder 1 whole chicken, cut into pieces salt and pepper to taste Method: 1. In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour. 2. Preheat an outdoor grill for high heat, and lightly oil grate. 3. On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

Recipe #10
Ingredients 1/4 cup cider vinegar 3 tablespoons prepared coarse-ground mustard 3 cloves garlic, peeled and minced 1 lime, juiced 1/2 lemon, juiced 1/2 cup brown sugar 1 1/2 teaspoons salt ground black pepper to taste 6 tablespoons olive oil 6 skinless, boneless chicken breast halves Method: 1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. 2. Preheat an outdoor grill for high heat. 3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.