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Cooking Smart
Food Serving size Ingredients
25 Tangri Kebab 350-400 g Chicken - 2 large leg pieces, Hung curd -
1
/
2
cup,
Lemon - 1 tbsp., Garam masala powder - 1 tbsp.,
Red chilli powder - 1 tbsp., Salt - to taste, Ginger
garlic paste - 1 tbsp., Edible orange color - A
few drops, Oil - 2 tbsp.
Clean and wash the chicken pieces and make random slits on
them. Damp with kitchen towel to remove extra water. Mix all the
ingredients except salt together. Rub and wrap chicken pieces in it
and keep aside for an hour. Now mix in the salt. Cook the chicken
on greased crusty plate with high rack and pour few drops of oil
over it. Sprinkle lemon juice and chat masala and serve with onion
rings.
26 Peanut Tikka 400-450 g Boneless chicken - 500 g (cubed)
1st MARINADE:
Lemon juice - 2 tbsp., Salt to taste, Red chilli
powder -
1
/
2
tbsp, Oil - 1 tbsp.
2nd MARINADE:
Thick curd - 1 cup, Peanuts - 6 tbsp., Milk -
2 tbsp., Tamarind pulp - 2 tbsp., Ginger garlic
paste - 2 tbsp., Salt - to taste, Red chilli powder
-
1
/
2
tbsp
TEMPERING:
Oil - 2 tbsp., Mustard seeds - 1 tbsp, Cumin
seeds - 1 tbsp, Dry red chillies - 4, Curry patta
- 15
Butter for greasing
Wash and pat dry chicken. Marinate the chicken in 1st marinade
for
1
/
2
hour. Grind peanuts with 2 tbsp. of milk to form a paste.
Prepare the tempering on gas stove and keep aside. In a bowl mix
together, hung curd, ginger garlic paste, peanut paste, tamarind
pulp, salt, chilli powder, tempering and chicken pieces.
Grease the crusty plate with thick butter and place the chicken
pieces, Put few butter akes on each tikka. Preheat at 180 °C with
convection mode for 5 minutes. Place the crusty plate on low rack
and cook.
MC35J8085PT_TL_DE68-04346F-00_EN.indd 103 2015-01-16  6:50:48