Paneer Tikka

History:

Paneer Tikka is a popular Indian appetizer or snack that features marinated and grilled cubes of paneer (Indian cottage cheese) along with bell peppers and onions. This dish is a vegetarian twist on the traditional chicken tikka, making it a favorite among vegetarians and paneer enthusiasts.

The concept of marinating and grilling foods, like tikka-style preparations, is believed to have originated in the Indian subcontinent, with a rich history dating back centuries. However, the specific recipe for Paneer Tikka as we know it today has evolved more recently in Indian cuisine, likely during the mid-20th century.

Paneer Tikka gained popularity in Indian restaurants, both within India and around the world, due to its delicious combination of flavors, textures, and the infusion of smoky, charred goodness from the grill. It's a versatile dish that can be served as an appetizer, snack, or even as a main course with various accompaniments.

Recipe: Paneer Tikka

Ingredients:

For the Marinade:

• 250 grams paneer, cut into cubes
• 1/2 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 tablespoon lemon juice
• Salt to taste

For the Tikkas:

• Bell peppers (red, green, and yellow), cut into cubes
• Onion, cut into cubes
• Skewers (wooden or metal)
• Cooking oil or melted butter for basting

Instructions:

Marinating the Paneer:

1. In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, and salt to create the marinade.

2. Add the paneer cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Overnight marination is even better for more flavorful results.

   
   
   

Assembling the Paneer Tikka:

1. Preheat your grill or oven to a high temperature (about 220°C or 430°F). If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

2. Thread the marinated paneer cubes, bell peppers, and onion alternately onto the skewers, creating a colorful and flavorful arrangement.

Grilling the Paneer Tikka:

1. Place the skewers on the grill grates or on a baking sheet in the oven.

2. Brush the paneer and veggies with cooking oil or melted butter to prevent sticking and for a nice char.

3. Grill or bake for about 15-20 minutes, turning occasionally, until the paneer and vegetables are charred and cooked through.

Serving:

Serve Paneer Tikka hot with mint chutney, onion rings, and lemon wedges. It can also be served with naan bread or as a side dish.

Enjoy the delectable and aromatic Paneer Tikka, a beloved Indian snack that's perfect for gatherings and celebrations! 

Vegetarian

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Uttar Pradesh-style Chicken Curry (Murgh Korma)

Dish History:

Murgh Korma is a classic and beloved chicken curry dish that hails from the state of Uttar Pradesh. This dish showcases the rich culinary heritage of the region with its aromatic spices, creamy texture, and delectable taste. Over the years, Murgh Korma has become a staple at festive gatherings and special occasions in North India.

Detailed Recipe: Note: This recipe serves 4-6 people.

Ingredients:

For Marinating the Chicken:

• 1.5 kg (about 3.3 lbs) chicken, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Korma:

• 2 large onions, finely sliced
• 1/2 cup vegetable oil or ghee (clarified butter)
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 cup tomato puree
• 1/2 cup cashew nut paste (blend cashews with a little water to make a smooth paste)
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala powder
• Salt to taste
• Chopped fresh coriander leaves for garnish

Instructions:

1. Marinate the Chicken:

• In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes, or refrigerate overnight for deeper flavors.
  
  
  
  

2. Heat Oil and Sauté Onions:

• Heat the vegetable oil or ghee in a heavy-bottomed pan or a deep skillet over medium heat.
• Add the sliced onions and sauté until they turn golden brown and caramelized. This may take about 10-12 minutes.

3. Add Whole Spices:

• Add the green cardamom pods, cloves, cinnamon stick, and bay leaf to the sautéed onions. Sauté for another 2-3 minutes until the spices release their aroma.

4. Add Tomato Puree:

• Pour in the tomato puree and cook for 5-6 minutes until the oil starts to separate from the mixture.

5. Add Cashew Nut Paste:

• Add the cashew nut paste to the tomato-onion mixture and cook for another 2-3 minutes.

6. Cook the Marinated Chicken:

• Add the marinated chicken to the pan along with any marinade left in the bowl.
• Stir well to combine the chicken with the tomato-onion-cashew mixture.

7. Add Ground Coriander and Salt:

• Sprinkle ground coriander and salt to taste. Mix well.

8. Simmer and Garnish:

• Reduce the heat to low, cover the pan, and let the chicken simmer for about 30-35 minutes, stirring occasionally, until the chicken is cooked through and the gravy thickens.
• Sprinkle garam masala powder and garnish with fresh coriander leaves.

9. Serve:

• Serve the Murgh Korma hot with naan, roti, or steamed rice.

This rich and creamy chicken curry is a treat for the senses, with its blend of aromatic spices and creamy texture. Murgh Korma is a favorite in Uttar Pradesh and is sure to impress anyone who loves Indian cuisine. Enjoy your Uttar Pradesh-style Chicken Curry! 

Uttarpradesh

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