Iftar Recipes

Servings: 7-8

INGREDIENTS

For Tikka Masala:

• 3 tbsp Cumin seeds
• 3 tbsp Coriander seeds
• 2 tsp Black pepper corns
• 15-20 Red Chilies
• 2-3 Bay leaf
• 4-5 black cardamom
• 5-6 Green cardamom
• 2 Cinnamon sticks
• 5-6 Cloves
• 2 tbsp Chaat masala
• 1 tbsp Red chili powder
• 1/2 tbsp Ginger powder
• 1/2 tbsp Garlic powder
• 1/2 tbsp Turmeric
• 1/2 tsp Nutmeg
• 1/2 tsp Mace

For Chicken Tikka roll:

• 700g Chicken boneless
• 1 tbsp Garlic (chopped)
• 1 tbsp Ginger (chopped)
• 1 large Onion (finely chopped)
• 2-3 Green chilies
• 1-2 tbsp Lemon juice
• 1-2 tbsp Yogurt
• Salt to taste
• 2-3 tbsp Oil
• 1 large Tomato (thinly sliced)
• 2 tbsp Tikka masala

DIRECTIONS

For Tikka masala:

1. In a pan add cumin, coriander, black pepper, red chilies, bay leaf and sauté for a minute.
2. Add this in a chopper, add black cardamom, green cardamom, cinnamon sticks, cloves, mace, nutmeg and grind it well.
3. Add chaat masala, red chili powder, ginger powder, garlic powder, turmeric and grind it well again.
4. Tikka masala is ready. Store it in an airtight jar for up to 2 to 3 months.

For Chicken Tikka rolls:

1. In a bowl add chicken, yogurt, salt, tikka masala, ginger garlic paste, lemon juice, green chilies and marinate it for 1 to 2 hours.
2. In a pan heat oil, add onions and sauté for 2 to 3 minutes.
3. Add marinated chicken and cook for 5 to 6 minutes.
4. Cover the lid until chicken gets tender.
5. Turn off the flame, smoke it for a minute and let it cool.
6. Add some tikka filling in a roll patti and make a roll.
7. Can be freeze in a zip lock bag for up to 3 weeks.
8. Heat oil in a pan and fry until golden brown.
9. Serve with chutney or sauce.