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Malai Tikka Masala Mix

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Tandoori Tikka Masala Mix

 200

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Description

Ingredients: Ginger Powder, Garlic Powder, White Pepper, Cumin, Javitri, Nutmeg, Green Cardamom, Turmeric, Yellow chilli, Tartaric, Kashmiri Deghi Mirch

 

Paneer Tikka Recipe:

For Marinade: 1/2 cup plain yogurt 5 tsp Murgh Mix 1 kg paneer, cubed

For Tikkas: 1 bell pepper, cubed 1 onion, cubed

Preparation: In a glass bowl whisk yogurt till smooth. Add in the murgh mix. Mix in paneer and coat evenly. Refrigerate a minimum of 1 hour.

Cooking: These are best cooked over the grill, however, if you’re not going to bbq these, use the broiler. Skewer the paneer and veggies. Make sure to cook through.

Cook until the outside has brown/crispy spots.

 

Murgh Tikka Recipe:

1 kg boneless, skinless chicken breasts or thighs 5 tsp Murgh Mix 1 cup Yogurt 2 tbsp mustard oil 2 tsp melted butter Salt to taste

Preparation: In a glass bowl add the chicken, yogurt and the murgh mix and mix.

Cut up the chicken into pieces about 1 inch square.

Add the chicken to the tikka paste  mixture and stir to combine. 

Refrigerate for two hours and up to 1 day. 

Cooking: Remove the chicken from the refrigerator and let come to room temperature.

Scrape the grill, oil and preheat to medium-high heat.

Thread the chicken pieces onto the skewers so that they fit comfortably and aren’t too packed. 

Grill the skewers for 2 – 3 minutes per side until the chicken has dark brown grill marks and is cooked through to 165 degrees.  

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