When you are just bored with the khichdi being served to you for three consecutive days (though despite being sick I didn’t have it :P) you must try one of the things which me and my sis did today. We had this imaginary recipe for some kind of tandoori chicken tikka in our mind which can be experimentally cooked in baati wala tandoor. So here’s what we did today, ordered fresh chicken (I am glad for finding out his home delivery chicken guys who give chicken as clean and right at our door step as asked for). Now those pieces were categorized in two types. One – those pieces we wanted to have then and there (obviously not raw but would decide something for them kinds) and rest - which should have honour of lifetime for being our subjects for the tandoor experiment. So exactly now I have two recipes –
A. A. Quick pepper chicken for a peppy brunch
After saying no to Khichdi, Parathas and all other option, we decided to have our all time favourite pepper chicken. Looked out for Amul butter but I don’t know why on earth that doesn’t seems to please my mumma enough and she never keeps it in stock and always insists on putting ghar ka safed makhkhan instead. So we took lot of fresh malai, added lot of freshly squeezed lemon juice and salt and pepper and chicken pieces to it. This was kept in simmer in a kadhai, covered for almost 20-25 minutes. And we were done! This awesome snack chicken with dripping ghee (because of malai added to it, that is why please use butter in its place) is quick, tasty, and very handy dish to have at any meal (at least this is what I feel, I can have it any time of the day ;)). The tale in twist would happen when you will cook it next time because I don’t know for some reason I have made it lot many times and It has tasted diff every time. This time I licked it till end so here 4.5/5 licks (and not because it’s made by us. Try it to believe it!)
B. B. Still-not-named-but-superyumm Chicken Tikka
When pepper chicken was happening on earth (read in our kitchen), marinade was being prepared for the chicken tikkas, so whatever available in kitchen that could be added to it was literally added. We had ginger-garlic paste, some curd, lemon juice, salt, red chilli powder. All that were rubbed to the chicken pieces like haldi is rubbed to the bride-to-be. Usually the brides are never left alone during the wedding day but this marinated chicken was left alone in our fridge for the rest of the day. Evening when I came back home after meeting lot of friends and anticipating for the what-the-tikkas-gonna-be-like, they were already set on our ancient baati wala tandoor just like bride sits on doli to get vidaa. Fire was set, aromas were high and as restless brides they were turning sides (no actually we were turning them to make sure they get cooked from all sides, please bear with my melodrama, it’s like the blood in my veins and food in my thoughts ;)) finally they were done! I prepared this quick virgin mojito (lemon juice + sugar + mint leaves) and very surprisingly our till-date vegetarian baati tandoor turned into a non-vegetarian. :D And ohh yes chicken tikkas were very soft and tender and the garlic lemon flavour worked right through inside out and made it more delicious, I didn’t miss any side dish and was glad to try this new and full of flavour tikkas for which I could pay fortune. 4.5/5 licks again :)
