BARBECUE RECIPES

The barbecue recipes presented here help you to host an Indian summer barbecue party without much effort. The great thing about these barbecue recipes is that they're no more complicated. There's nothing like low-cooked Indian tandoori or barbecue recipes. They are simply delicious.

Tandoori cooking does not use much oil or ghee and therefore can be used when pursuing a low calorie diet. A tandoor is a clay oven, with rounded sides, with charcoal in the bottom as the heat source. The intense heat inside, created by the hot coals cook the meat, seafood or chicken pieces very quickly.Some households in India have started to install a tandoori oven in their backyard.

In the oven, food becomes crispy on the outside while remaining juicy inside. The food is first marinated in spices and yogurt mixture and is then threaded onto very long metal skewers and lowered into the oven. Naan, and Indian flat bread is also cooked in a tandoor oven by pressing the dough onto the inside walls. Probably the most famous recipe from the Tandoor is the Indian Tandoori Chicken. The skinned whole chicken is rubbed with salt and lime and marinated for at least six hours in a mixture of yogurt and a masala, which is a mixture of select spices of Indian origin. The masala usually contains ginger, garlic, chillies, cardamom, cloves, pepper,saffron,etc.

INDIAN BARBEQUE CHICKEN

Ingredients Bone-in chicken pieces 3 pounds Fresh lemon juice 3 tbsp Meat tenderizer 1 tbsp Plain yogurt 2 cups Ground cumin 3 tbsp Ground corainder 2 tbsp Chopped fresh cilantro 1/3 cup Paprika 2 tbsp Ground turmeric 1/2 tbsp Salt 2 tbsp Ground black pepper 1 tbsp Garlic minced 6 cloves

Method Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish. Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight. Preheat grill for medium heat. Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

CHICKEN TIKKA

Ingredients Chicken 1 Yogurt 1 1/2 cups Paprika 1 tbsp Garlic cloves pressed 4 Chilli peppers 1/8 tbsp Salt 1 tbsp Cinnamon 1/4 tbsp Ground cumin 1/2 tbsp Ground cloves 1/8 tbsp Spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Method Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces. For the marinade, combine all the remaining ingredients. Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice. To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

TANDOORI SHRIMP

Ingredients Plain yogurt 1 c Garlic powder 1 tbsp Red chilli powder 1 tbsp Vegetable oil 1 tbsp Fresh shrimp cleaned 2 lb Lemon juice 1 c

Method To make the marinade, in a bowl, combine the yogurt, garlic powder, red chili powder, and oil. Marinate the shrimp overnight in the mixture. Thread the shrimp onto skewers. Cook or broil the shrimp until they firm and pink, basting during the cooking with the marinade. Sprinkle with lemon juice. NOTE: This dish is traditionally cooked in a tandoori clay oven but may also be grilled over a barbecue or broiled in the oven.

BARBECUE FISH TIKKA

Ingredients Boneless fish 600 gm Yoghurt 200 gm Red chilli powder   Garam masala 1/2 tbsp Lemon juice 1 Garlic 2 cloves Ginger 1/2 inch Chaat masala - pinch 1
Method Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside Apply the marinate ingredients into the yoghurt. Add the fish and let it marinate for half a day. On a thin skewer gently put the fish tikkas and cook in a hot tandoor. Garnish with lemon, chaat masala and serve.

TIKA BOTY

Ingredients Cubes of beef 1/2 kg Papaya 2 tbs Ginger paste 1/2 tbs Garlic paste 1/2 tbs Salt 1/2 tbs Yogurt 2 tbs Chili powder 1 tbs Chopped green chilies 1 tbs Nutmeg   Cardamom powder   Poppy seeds 2 tbsp
Method Mix together all the spieces. yogurt & papaya. & coat the beaf cubes & merinate for 5-6hours perferably over night grill/barbeaq over charcoal. Serve with mint(podina)chatni,yogert & onion rings. & naan

TANDOORI DRUMSTICK

Ingredients Chicken drumsticks 6 Garlic minced 2 cloves Ginger grated 1 tbsp Plain yogurt 4 1/4 oz Ground corainder 1 tbsp Ground cumin 1 tbsp Cayenne pepper 1 Garam masala 1/2 tbsp Curry powder 1 tbsp Turmeric 1 tbsp Lemon juice 1/2 Salt   A few sprigs of corainder   Barbecue either charcoal or gas 1

Method Prepare the drumsticks.Use the knife to cut around the bottom of the drumsticks to the bone. Scrape the flesh from the bone towards the end of the drumsticks and place them onto the tray. Make the marinade. Into the bowl add the garlic, ginger, yogurt, coriander, cumin, cayenne pepper, garam masala, curry powder, turmeric and lemon juice. Season well with salt and mix all the ingredients together. Marinate the chicken. Transfer the drumsticks into the bowl of marinade and make sure that they are all covered. Marinate for a minimum of 1 hour (for best results, marinate overnight). Prepare the barbecue. If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up. Barbecue the drumsticks. Cook the drumsticks on the barbecue for 10-12 minutes. Using the tongs, turn the drumsticks over every 2 minutes to avoid burning them. Remove from the barbecue. Serve and garnish Transfer the drumsticks onto a large serving dish and garnish with a few sprigs of coriander

GRILLED CURRIED LAMP

Ingredients Leg of lamb 21 oz Natural yogurt 7 oz Meduim lemon juice 1/2 Paprika 1 tbsp Garam masala 1/2 tbsp Curry powder 1 tbsp Cayenne 1/4 tbsp Medium garlic clove minces 2 2 cm piece of ginger minced 2 small Honey 1 tbsp Salt and pepper   Portion of mint and corainder 1 medium Lime cut into half to garnish 1 Grill 1 Water for dousing flames

Method Check the grill Turn on the grill. If it is gas, do so 20-30 minutes before you begin cooking and if it is charcoal, then about 45 minutes before. Make the marinade In a bowl combine the yoghurt, lemon juice, paprika, curry powder, cayenne, garam masala, garlic, ginger, honey, salt and pepper. Then mix ingredients together thoroughly. Marinade the lamb Put the lamb in the marinade, turning it around to make sure that it is evenly coated, then cover and place in the fridge for a minimum of 2 hours and a maximum of 12 hours. Cook the lamb Grill the lamb for 10-12 minutes on each side for a medium cooked meat, and a few minutes longer if you like your meat well done. After initially searing the lamb, lower the temperature of the grill to avoid burning. Present and serve. Place the lamb on the chopping board and cut it into several pieces ready to serve. Put the lamb onto a plate and arrange the herbs and lime around it.

VEAL CHOPS

Ingredients Veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed 2 Extra virgin olive oil 3 tbsp Garlic minced 1 clove Chopped fresh rosemary 1 tbsp Fresh ground black pepper 1/4 tbsp Kosher salt 1 tbsp
Method Place veal chops in a shallow dish. Combine olive oil with garlic, rosemary and pepper. Rub into veal. Marinate a few hours in the refrigerator. Heat a cast-iron grill pan on high. Season veal generously with salt. Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C).

BARBECUED INDIAN SPICE TURKEY RECIPE

Ingredients Turkey breast, boned and halved partially frozen 1 Plain nonfat yogurt 1 cup Minced seeded jajapeno chili 1 tbsp Ground cumin 1 tbsp Cayenne pepper 1/4 tbsp Nutmeg 2 dash Garlic powder 1 dash
Method Place veal chops in a shallow dish. Combine olive oil with garlic, rosemary and pepper. Rub into veal. Marinate a few hours in the refrigerator. Heat a cast-iron grill pan on high. Season veal generously with salt. Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C).