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
- 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 First 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
- In a deep bowl, add all the ingredients of the Second marinade (except mustard oil) and whisk into a smooth paste
- Once the meat & veggies have been sitting in First marinate for 20/25 minutes mix then well in the Second 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 marinade 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