BBQ Recipe

Description

​Chicken: 1 kg (Tikka cuts or boneless cubes)
​Yogurt: ½ cup (thick / hung curd)
​Ginger-Garlic Paste: 2 tbsp
​Lemon Juice: 2 tbsp
​Red Chili Powder: 1½ tsp
​Crushed Red Pepper Flakes: 1 tsp
​Roasted Cumin Powder: 1 tsp
​Garam Masala Powder: 1 tsp
​Coriander Powder: 1 tsp
​Turmeric Powder: ¼ tsp
​Salt: To taste
​Oil or Butter: 3–4 tbsp (for cooking and brushing)
​Charcoal: 1 small piece (for the smoky flavor)
​👨‍🍳 Instructions
​1. Marination
​Wash the chicken thoroughly and pat it dry. If using large tikka cuts, make deep slashes across the pieces so the marinade penetrates well.
​In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, and all the dry spices to form a thick marinade paste.
​Rub the marinade evenly over the chicken. Cover and refrigerate for at least 2 to 3 hours (overnight is ideal for maximum flavor).
​2. Cooking
​Stovetop / Pan: Heat 2 tbsp oil in a heavy-bottomed pan or skillet over medium heat. Add the chicken pieces and cook for 15–20 minutes, turning periodically until tender and lightly charred around the edges.
​Grill / Charcoal: Thread the chicken onto skewers and grill over hot coals for 15–20 minutes, brushing with melted butter or oil as you flip them.
​3. Smoky BBQ Touch (Charcoal Smoke)
​Place all the cooked chicken in a deep pot or skillet.
​Make a small well in the center and place a small foil cup or heatproof bowl.
​Place the burning-hot piece of charcoal inside the cup, drizzle 1 tsp of oil or ghee directly onto the coal, and immediately cover the pot with a tight lid for 3–5 minutes to infuse the smoke.
​Pro Tip: Serve steaming hot alongside fresh mint-coriander chutney, thinly sliced onion rings, and warm naan bread!


Chicken: 1 kg (Tikka cuts ya boneless boti)
​Dahi (Yogurt): ½ cup (gaaṛha / paani nikala hua)
​Adrak-Lasun Paste: 2 khane ke chamach (tbsp)
​Lemo ka ras (Lemon Juice): 2 tbsp
​Lal mirch powder: 1½ chai ka chamach (tsp)
​Kuti hui lal mirch: 1 tsp
​Bhuna pisa zeera: 1 tsp
​Garam masala powder: 1 tsp
​Dhania powder: 1 tsp
​Haldi: ¼ tsp
​Namak: Hasb-e-zaika
​Oil / Butter: 3-4 tbsp (cooking aur brushing ke liye)
​Koyla (Coal): 1 chhota tukda (smoky flavor ke liye)
​👨‍🍳 Banane Ka Tarika
​1. Marination
​Chicken ko achhi tarah dho kar paani sukha lein. Agar tikka cuts hain toh un par chhuri se gehre cuts laga lein.
​Ek bowl mein dahi, adrak-lasun paste, lemon juice aur tamam sukhe masale milakar achha sa paste bana lein.
​Chicken par yeh masala achhi tarah laga kar kam se kam 2 se 3 ghante (ya behtar zaiqay ke liye raat bhar) fridge mein rakh dein.
​2. Cooking (Pan ya Grill)
​Tawa / Pan Par: Pan mein 2 tbsp oil garam karein. Marinate ki hui chicken dalke medium aanch par pakaein. Beech mein palat te rahein jab tak chicken gal na jaye aur halki brownish rangat na aa jaye (lagbhag 15-20 minute).
​Grill / Koyle Par: Chicken ko seekhon (skewers) par lagayein aur koylon ki aanch par 15-20 minute roast karein. Beech mein butter ya oil brush karte rahein.
​3. Smoky BBQ Flavor (Koyle Ka Dhuan)
​Paki hui chicken ko ek gehre bartan mein ikatha karein.
​Center mein chhoti si foil paper ki pyali ya katori rakhein aur uspe jalte hua koyla rakh dein.
​Koyle par 1 tsp oil ya ghee daalein aur fauran bartan ko 3-5 minute ke liye dhak dein taake asli koylon wala BBQ aroma andar jazb ho jaye.
​Tip: Garam garam BBQ ko podine ki hari chutney, pyaz ke rings aur garma garam naan ke sath pesh karein!

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