Arabic Bites

Reshmi Chicken Tikka Pieces marinated in spices,curd and lime juice. Baked till crisp and golden. Ingredients  250 gm Chicken, cut into cubes 1 tsp refined oil  1 tsp turmeric powder  1 tbsp ginger-garlic paste  50 gm malai or khova (milk powder) 50 gm curd  1 lime 1 tbsp garam masala salt, to taste For the garam masala 1 tsp cumin 1 tsp coriander powder 1 tsp black pepper 1 tsp kebab chinni  5-6 green cardamom 1 stick cinnamon  5-6 cloves 1 tsp mango powder Method For the garam masala :  In a pan,dry roast cumin,coriander powder,black pepper, kebab chinni,green cardamom, cinnamon and cloves. Grind them in a motar pestle and add mango powder.Mix them well. For the Tikka: In a bowl, add chicken cubes,refined oil,turmeric powder,ginger garlic paste,malai,curd, juice of 1/2 lime, the prepared garam masala and salt.Mix them well together.keep them in the fridge for 20 minutes. Preheat the oven for 20 minutes at 180 C.

I made my mom's recipe this is our family favorite recipe.try Red Chicken for lunch or dinner with simple ingredients very yummylicious.. :) Red Chicken Chicken 250 gm Hung Curd 2 cups  Red food color  1/2 tsp Mint and coriander leaves - 1 full cup salt  Red Chilli Powder 1tsp oil Cardamon whole 3  Cinnamon stick 1/2  Clove 3  Black Cumin seeds (Shahi zeera) 1/2 tsp  Onion 2 medium  Method Marinate Chicken with Curd, red chilli powder, turmeric powder,ginger garlic paste and salt.Keep aside. Heat oil in a pan add whole garam masala. Now add onions and fry till golden brown. Add marinated chicken and mix well. Add chopped mint and coriander leaves. Now cook Chicken until it leaves oil from sides. Simmer the heat for 5 minutes. After 5 minutes close the stove, Serve Red Chicken with Naan or Rumali Roti.

Teekha Murgh Tender Chicken spiked with masalas,cooked with tomato paste and garnished with mint  and coriander leaves... Ingredients  75 ml oil 1 tsp onion seeds  1 tsp fennel seeds  2 tbsp garlic,chopped  150 gm tomatoes,chopped 1 tsp ginger, chopped  2-3 green chilies 2 tbsp curry leaves  1 kg chicken leg cubes,boneless or with bone 1 tbsp tomato paste 1 tbsp red chili powder 1 tsp black pepper,crushed  1 tsp cumin powder,roasted  red food color (optional) salt to taste 1 pinch black salt 20 gm fresh coriander 10 gm mint  Method Heat mustard oil. Add onion seeds and fennel seeds.Once they release flavor, add chopped garlic.Saute for a while. Meanwhile,fry curry leaves and crush them. Add the boneless chicken cubes,tomato paste and stir for a while. Add the other dry spices and mix well. Cook on a low flame,with a lid on top for about 10 minutes. Add the crushed curry leaves and mix well. Serve the dish.garnish with