Cook with Anjali

Tandoori Platter

With summer around the corner, it’s just ideal time to fire up that grill and do some cooking outdoor. The flavor of grilled tandoori chicken, fish and vegetables is so amazing and irresistible… so pack yourself a good cool refreshing drink and let’s fire up some coal….

What follows below is a very basic and all-time favorite tandoori platter with some shrimp, veggies, and Paneer (Cottage Cheese)

Important grilling tips- 

  • Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great.
  • Cut your meats and veggies in similar shape and size so they cook evenly.
  • Cut your meats and veggies bigger than the space between the grills.
  • Wooden skewers need to be soaked as well.
  • When you are turning your meats and vegetables, remember to leave the skewers about the same time on the grill for each side.
  • Grilling consistently over medium heat is better than over high heat.
  • Cooking times: Chicken will take 20/25 minutes in total, Fish about 10/12 minutes and veggies about 10/15 depending on thickness.

Preparation Time – 15 minutes (add 3 to 4 hours for marinate)

Cooking Time – 20/25 minutes on outdoor grill

Level of Cooking – Intermediate / Medium

Type of Cuisine – Indian Starters/ Tandoori

Serves – 4 to 5

Ingredients – 

  • Meat & Veggies (add anything else you like but these are minimal)
  • Shrimps/Prawns – 25/30 jumbo to medium size (you can choose boneless chicken if you like the process is similar)
  • Paneer/Cottage Cheese –  300 grams
  • Baby Potato – 15/20
  • Bell Peppers – 2 to 3 (Using different colors looks nice)
  • Mushrooms – 15/20
  • Onion – 1 to 2 medium sized

1st Marinate –

  • Salt – 1 tbsp.
  • Red chili powder – 1 tbsp.
  • Lemon Juice – 3 tbsp.
  • Ginger Garlic Paste – 1 tbsp. (Both combine)

2nd Marinate –

  • Hung Curd – 1 & ½ cup
  • Salt – As per taste (check as we added in 1st marinate also)
  • Ginger & Garlic Paste – 1 & ½ tbsp.
  • Turmeric powder – 1 tsp
  • Red Chili Powder – 1 tbsp.
  • Kashmiri Red Chili Powder – 2tbsp (Use this and avoid any colors)
  • Kasuri Methi  – 2 tbsp.
  • Tandoori Masala –  2 tbsp. (Regular Store purchased (I like Shaan or national)
  • Mustard Oil – 3 tbsp.
  • Outdoor grill and Skewers

Method of Preparation-

  • Devein and Wash the shrimp (leave the tail on)
  • If you are using chicken wash and cut them into 1-inch cube size pieces
  • Cut the Paneer (Cottage Cheese) into 1-inch cubes
  • Dice the Onion & Capsicums into 1 inches cubes
  • I prefer to marinate meat and veggies separately but you can do them together also
  • Add all the ingredients of the 1st Marinate to the meat and veggies (split them into proportions if you are marinating separately). This is a very critical marinate and essential for any tandoori preparation.
  • Leave this for 20/25 minutes

Meanwhile –

  • In a deep bowl, add all the ingredients of the 2nd marinade (except mustard oil) and whisk into a smooth paste
  • Once the meat & veggies have been sitting in 1st marinate for 20/25 minutes mix then well in the 2nd marinade and keep aside for 10 minutes
  • After 10 minutes add the mustard oil and mix well
  • Let this meat & veggies rest in this marinate for minimum of 3 to 4 hours
  • After the marinate has been resting for 3 to 4 hours load the mean on the skewers in preparation for grilling

Cooking & Grilling – 

  • For home cooking – the preferred method and the most suited is an outdoor charcoal grill. Gas grill is fine but that lacks the smokey flavor
  • If you do not have access to an outdoor grill you can cook this in an oven or a cast iron tawa/pan indoors.
  • Prepare your grill and place the skewers on the grill and cook till done (refer to tips above for a representative cooking time)
  • Apply melted butter while cooking will help to keep the meat and veggies soft and juicy.

Enjoy the tandoori with some coriander and mint chutney or any chutney of your choice

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As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. . I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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