Ajwaini Fish Tikka
Servings - 2 - 3
INGREDIENTS

Basa fish - 450 grams
Ginger garlic paste - 2 teaspoons
Lemon juice - 1 tablespoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Curd - 70 grams
Ginger garlic paste - 2 teaspoons
Lemon juice - 1 tablespoon
Salt - 1/2 teaspoon
Dry fenugreek leaves - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Red chili - 1/4 teaspoon
Oil - 1 teaspoon
Oil - for shallow frying
PREPARATION
1. In a mixing bowl, add 450 grams basa fish, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon carom seeds and mix it well.
2. Marinate for 1 hour.
3. In a another mixing bowl, add 70 grams curd, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon dry fenugreek leaves, 1/2 teaspoon carom seeds, 1/4 teaspoon red chili, 1 teaspoon oil and mix it well.
4. Then, add the marinated fish and mix it well.
5. Again marinate for 2 hours.
6. Soak skewers in water for 30 minutes.
7. Skewer the fish in it.
8. Shallow fry till it turns golden brown in color from all sides.
9. Serve.
Chicken Malai Tikka
Servings - 2 - 3
INGREDIENTS

Boneless chicken - 1.2 kilograms
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onion paste - 160 grams
Salt - 1 tablespoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Lemon juice - 2 tablespoons
Curd - 100 grams
Fresh cream - 130 grams
Charcoal
Ghee - 2 tablespoons
Oil - for shallow frying
Mint - 40 grams
Coriander - 20 grams
Green chili - 25 grams
Onions - 100 grams
Salt - 1/2 teaspoon
Black salt - 1/2 teaspoon
PREPARATION
1. In a mixing bowl, add 1.2 kilograms boneless chicken, 1 tablespoon garlic, 1 tablespoon ginger, 160 grams onion paste, 1 tablespoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 2 tablespoons lemon juice, 100 grams curd, 130 grams fresh cream and mix it well.
2. Marinate for 1 hour.
3. Place a aluminium foil bowl on it. Place a charcoal in it.
4. Add 2 tablespoons ghee and cover it with lid.
5. Cover for about 10 minutes.
6. Soak skewers in water for 30 minutes.
7. Skewer the chicken in it.
8. Shallow fry till it turns golden brown in color from all sides.
9. In a blender, add 40 grams mint, 20 grams coriander, 25 grams green chili, 100 grams onions, 1/2 teaspoon salt, 1/2 teaspoon black salt and blend until smooth.
10. Serve.
