Preperation Time  30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Kebabs are always made from minced meat/chicken. Be it Mutton Kebab,Seekh Kebab,Kakori Kebab or Dora Kebab. The kebab meat is always minced coarsely. Tikkas on the other hand , are made from a piece of fillet meat, and are usually grilled on a skewer. However, there are a few exceptions. Burra, Boti, Reshmi, Tabak Mas are some kebabs that are not minced. However, they are stuffed with fillings that give them a flavor and texture similiar to the other Kebabs. I will share the recipies of all sorts of Kebabs and Tikkas. Today, it's all about Shahi Mutton Tikka.

Burra Kabab

Shahi Mutton Tikkas are basically succulent chunks of boneless, lean goat meat that is mariated and cooked in a kadhai. ( like a deep wok ). This is one important thing to remember while making Indian/ Middle-Eastern dishes. They are never cooked in a non-stick vessel. Burning and sticking to the bottom is an indispensable part of Mughlai cooking. It enhances flavor and gives the right color. Shahi Mutton Tikka is a dry dish and consumed as a rich appetizer. It is also essential to understand why Kebabs and Tikkas should always be tender. These forms of meat were originally a delicacy enjoyed by the aristocrats and kings. Owing to the ritual of Monarchy, the kings stayed kings till they died and so were usually old and did not have strong teeth. Therefore, these dishes had to be tender and juicy. This is why a Kebab or a Tikka is not authentic if it does not melt in the mouth. Keeping that in mind , lets get to the recipe!

For the Marinade:

1. Boneless chunks of goat meat : 15
2. Plain Yogurt : 3 Tablespoons
3. Garam Masala : 2 Heaped Tablespoons ( you can buy it here ).
4. Red Chilli Powder : 1 Teaspoon
5. Ginger-Garlic Paste : 2 Teaspoons
6. Salt : To taste
7. Fresh Cilantro Leaves : 2 Tablespoons
8. Lime Juice : 1 Tablespoon
9. Vegetable Oil : 2 Tablespoons
10. Nutmeg : 1 Teaspoon
11. Black Pepper Corns : 10

Mix all these ingredients with the goat chunks and marinate them overnight. To make them extremely tender, marinate them for 24 hours.

Cooking the Tikkas :

Take oil in a kadhai ( about 8 tablespoons or more ) and heat it up. Add then entire marinade into the oil and keep the flame at medium. Stir this marinade well into the oil and cover. Let it stand for a while. Now comes the scary part. You will have to cook this mutton for more than an hour, maybe even 2, until you can dig a fork easily into the meat and it becomes as tender as cooked chicken. The mixture will begin to stick to the bottom so you will have to keep stirring it constantly, adding water , bit by bit, to aviod sticking and burning.
When you see that the meat is fully tender and is dark brown in color, add 2 more tablespoons of chopped cilantro, another tablespoon of lime juice and thinly sliced ginger. Add a handful of onion rings and stir this well till the dish becomes completely dry. Let the remaining water evaporate.

Place the mutton tikkas on a platter. Garnish with mint leaves and serve hot with any sauce or chutney!!

Smoked Salmon

2 Cups - Quinoa grain, cooked
4 TBSP - Basil Pesto
1 Cup - Asiago Cheese, grated
4 - Eggs, beaten
1/2 Cup - Milk
1/8 tsp salt
1/4 tsp pepper
1 Cup - Alder Smoked Salmon
1 Cup - Plain Yogurt
2 TBSP -Lemon Curd
2 tsp - Lemon Zest

Cook Quinoa according to instructions, add the 4 TBSP of Basil Pesto into the cooked Quinoa, then add 1/2 Cup of the Asiago Cheese and mix them well. Press the Quinoa mixture into a 9" pie plate, covering the sides and bottom of pan to create a "crust" Place the crust into a 400 degree oven for 15 minutes to set. Remove from oven and set aside. In a medium bowl add the 4 eggs, 1/2 cup of milk, the 1/8 tsp of salt and 1/4 tsp of pepper. Beat well. Add the one cup of Smoked Salmon and using a spatula, fold in carefully. Pour mixture into the prepared "Crust" and place in the 400 degree oven for 40 minutes.

At that time add the remaining 1/2 cup of Asiago cheese to the top and return to oven for 20 minutes. In a small bowl add the 1 cup of plain yogurt, 2 TBSP of Lemon Curd and 2 tsp of Lemon Zest. Mix well and refrigerate until Quiche has finished baking.
Allow Quiche to sit for 5-7 minutes before serving.
Alongside or on top of the Quiche place the Lemon Yogurt
Sauce and serve.