Also before making and chicken dish , please ensure that the fat (white) is taken out by hand or if the butcher takes it out , then there shouldn’t be any problems. The reason why I advise you to take out fat is

- first it adds up some weight to you

- secondly it is not good for health reason as it raises you cholestrol leads to heart diseases.

The butcher might not want to take it out as this adds up weight to the chicken for which you pay more.

Enjoy

Aadrak ( Ginger )

Aamchur Powder ( Raw Mango powder )

Aata ( Wheat Flour )

Ajwain ( Carom Seeds )

Akhrot ( Walnuts )

Aloo ( Potatoes )

Anar (Pomegranate) Anardana ( Pomegranate seeds )

B

Badaam ( Almonds )

Badi Elaichi ( Black Cardamom )

Basmati Chaaval ( Basmati Rice )

Besan ( Gram Flour )

C

Channa Daal

Chaandi ( Edible Silver Foil )

Chakra Phool (Star Anise)

Chawal Ka Aata ( Rice Flour )

D

Daal ( Generic term for all pulses )

Dahi ( Plain yogurt )

Dalchini ( Cinnamon )

Dhania ( Coriander seeds )

Dhania powder ( Coriander Powder )

Dill seed and weed (Suwa)

E

Elaichi ( Cardamom )

G

Garam Masala ( Spice Mixture )

Ghee ( Clarified butter )

Gulab Pani ( Rose Water )

Gur ( Jaggery )

H

Haldi ( Turmeric )

Hari Mirch ( Green Chilies)

Hing ( Asafoetida )

I

Imli ( Tamarind )

J

Jaiphal ( Nutmeg )

Jeera ( Cumin seeds )

Chicken tikka is not just enough – you have to make this chutney and eat with it , without this Chicken Tikka is INCOMPLETE !!!

Also you can use Coriander instead of Mint !!!

Both cutneys are widely used in Indian Food. It depends on your taste

I will advise you to replace the pomegranet seeds with Amchoor Powder which is available at any Indian store, for londonners you can go to southhall , wembley etc., Indian Places.

This chutney is for general use , whenever you are having food or Chicken Tikka as described “Making Chicken Tikka” , you can use this chutney and dip it an enjoy !!!

Making Green Mint Chutney with Chicken Tikka

Before having a heavy Non Vegetarian Indian Meal we start with eating starters , and one of the most common dish is chicken or mutton tikka. Traditionally it is best when made in Tandoor ( charcoal grill) which is still used in India , as it is believed the more slowly the tikka cooks the tastier it gets. That why it will be recommended to cook at low flame and not high flame.

Also preparing any indian dish is a mystery itself to the cook and the person who will be served as they both have approximations. What I am trying to say is we dont have a fixed charter to follow to prepare any Indian dish. If you like less salt then put less salt , if you like hot curry then put 1/2 teaspoon more red chilli. Most of the ingredients put in an Indian dish are approximations.

When to Cook this dish :

• When you want something to eat but light not heavy
• Can work as starters for a party.

Cooking tips for chicken dish :

Its better when you grill in the oven which has some rotation mechanism so that it cooks evenly from all sides

A good chicken tikka is one which is still juicy after you take it out , also it should be properly cooked – you should not feel the raw taste in your mouth.

Best of Luck

As an Indian the very facts that people dont know is , it is taught in our families or you can say a culture that is taught in every family which goes generation to generation to judge which is the right vegetable for cooking.Like ..

• How do you judge a good lemon ?

Answer – well press it with your nails on the peel , if it is harder to squeeze then it is unlikely you will get good amount of juice out of the lemon , size doesn’t matter.

• How do you judge a good Quality Basmati rice ?

First see the rice carefully , every grain should be pure white , it should not be tainted , tainted doesnt mean it is not basmati , but it is inferior quality. Also see if it is long in size – the longer the better.

• 2 things that any person shoul know before cooking is
  • first for making a meat or lamb dish , we do not use lamb in india for cooking but goat meat which is little expensive but better in taste , so any body making meat curry should use goat meat
  • secondly to make it tasty indians use ghee which is not easily available put an important part of the dish , I would not suggest you to often use it as it makes your cholestrol level which is not good but use limited is good.
  • To make any meal complete normally people in India use achaar (pickle), or papad (popadum)
  • or have sweet or salted lassi(buttermilk) to cool down stomach and aids in digestion mostly drink in summers or KAANJI which is made during Jan – Feb – March for winters season made at homes with carrots (tangy in taste ).

• There is a lot more than just curry , try making pav bhaji at home , or simple 2 minute shikanjee or papri chat. The list is enormous

So the first lesson for any good cook will be to get the right stuff. Right stuff makes the right dish.

There is also one question arises in mind – Why my dish doesn’t tastes as good as the dish made with same ingredients in India.

REASON – most of the stuff in developed countries is genetic so it might give you the right nutrients but might not taste natural but I will try to make it as Indian as I could..

We have 27 states and 6 union territories Every state has its own unique way of cooking and eating habits.

In North delhi , punjab , himachal pradesh , rajasthan .. use roti (indian bread)to eat with, one vegetable dish without curry (sookhi) which is put in the plate , and 2nd dish with curry geeli in the bowl.

After this when you dont want anymore roti you can have the rest of the food with rice.

This is an everyday one time meal in any indian home.

I will put some best videos , well it is very difficult to cover all the dishes but i have tried to put the best of the LOT. ENJOY >>>>

PREPARING BUTTER CHICKEN

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