Tandoori Kebab Platter . Moorg Ke Soole . Mahi Hariyali Tikka . Zafrani Zhinga . Adraki Chops . Method
	Tandoori Kebab Platter
	Ingredients Deboned chicken drumstick stuffed with chicken mince 6 nos Hung yogurt 150 gms Garam masala powder 15 gms Cheese 30 gms Cream 50 ml Ginger / garlic paste 20 gms Salt 15 gms Oil 20 ml Method
	Moorg Ke Soole
	Ingredients Boneless chicken cubes 500 gms Salt 20 gms Red chilli paste 30 gms Garam masala powder 10 gms Mustard oil 20 ml Green chilli paste 10 gms Ginger / garlic paste 15 gms Lime juice 2 nos Hung yogurt 50 gms Method
	Mahi Hariyali Tikka
	Ingredients Ravas fish cubes 500 gms Ajwain seeds 10 gms Green chilles 15 gms Coriander leaves 15 gms Lime juice 2 nos Salt 15 gms Ginger / garlic paste 15 gms Garam masala powder 10 gms Method
	Zafrani Zhinga
	Ingredients Tiger prawns 300 gms Yogurt 50 gms Lime juice 2 nos Saffron 1 gm Salt 10 gms Oil 10 ml Ginger / garlic paste 15 gms Coriander leaves 10 gms Method
	Adraki Chops
	Ingredients Lamb chops 500 gms Hung yogurt 50 gms Salt 10 gms Ginger paste 10 gms Lime juice 2 nos Method
	Method
	Make separate marinations for each item as mentioned above. Marinate the meat / seafood / chicken in the appropriate marinations for 5 hrs Skewer them in a tandoori skewer and cook in tandoor or a charcoal grill basting all the while Serve hot with green chutney, lemon and onion salad
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