Tandoori Kitchen!

Tandoor Lamb

• Place lamb rack in a bowl (sliced)
• Mix together half part papaya paste, 1 part garlic-ginger paste, lots of salt, 1 part red chilli powder, splash of malt vinegar to make the mixture wet, half part cumin seed
• Once fully combined, add 1 part curd to the mixture. Make sure to rub the curd into the chicken getting rid of any clumps.
• Add half part garam masala, half part red chilli powder, and handful of oil. Mix well
• Grill

Lamb Sheekah Kebab

• Mix together ground lamb, ½ part salt, 1 part red chilli powder, ½ garam masala, ¼ part cumin seeds, ½ part thyme, equal parts fresh ginger and fresh garlic, splash of saffron water
• Mold mixture around a metal skewer with damp hands – put on the grill
• ¾ the way done with cooking, coat the kebah in oil
• Serve with fresh onion, mint, cilantro – top with chaat masala, lemon, and melted butter

Chicken Sheekah Kebab

• Mix together ground chicken, ½ part salt, 1 part yellow chilli powder, ¼ part cumin seeds, ½ part thyme, equal parts fresh ginger and fresh garlic, splash of saffron water
• Mold mixture around a metal skewer with damp hands – put on the grill
• ¾ the way done with cooking, coat the kebah in oil
• Serve with fresh onion, mint, cilantro – top with chaat masala, lemon, and melted butter

Paneer Tikka

• In a bowl mix lots of curd with 1 part yellow chilli powder, ½ haloi powder, ½ part roasted chana, handful of oil, 1 part garlic-ginger paste – mix well
• Add ½ part cream and ½ part thyme – mix well
• Add chopped paneer (or tofu), lots of fresh lemon juice
• Mix in fresh chopped onion, bell pepper, tomato (no seeds)
• Add yellow chilli powder, cumin seeds, and roasted chana – skewer by alternative veg to paneer and grill!

Chicken Tikka

• In a bowl combine chicken breast, salt, 2 parts red chilli powder, 1 part cumin seed, 2 parts garam masala, 2 parts roasted chana, 1 part black salt, 2 parts lemon juice, 1 part garlic ginger paste, and ½ part oil
• Mix well and add 2 parts curd. Mush curd into chicken so no clumbs. Grill and enjoy

Murgh Kalongi Kebab

• In a bow mix chicken breast, salt, ½ part haloi powder, 1 part yellow chilli powder, ½ part black salt, 1 part cumin seeds, 1 part garam masala, 1 part garlic-ginger paste, and ½ part oil – mix well
• Add 1 part curd and roasted chana – grill and enjoy