Stuffed Tinday (Ivy Gourd Recipe
- Half a kilogram of large-sized chicken pieces
- Finely chopped onions, two pieces
- Lemons, two pieces
- Chopped mint leaves, half a cup
- Fennel seeds, one teaspoon
- Whole coriander seeds, one tablespoon
- Chopped red chili, one teaspoon
- Salt, to taste
- Oil, half a cup, plus one tablespoon for marination
Ingredients for Salad
- Chopped coriander leaves, one cup
- Finely chopped onions, two pieces
- Lemons, two pieces
- Finely chopped green chilies, two pieces
- Ground turmeric, one teaspoon
- Ground red chili, one tablespoon
- Ground garlic and ginger, one tablespoon
- Salt, to taste
- Oil, half a
cup
Instructions: 1. Clean and slice the chicken pieces. Cut them halfway through, resembling a pocket, and remove the core with a spoon.
2. Mix fennel and coriander seeds, then grind them.
3. Heat a tablespoon of oil in a frying pan. Fry the sliced onions until golden brown, then remove them and set aside.
4. Mix ground spices, lemon juice, red chili, mint, and salt with the fried onions.
5. Stuff the chicken pieces with this mixture and seal the top with a toothpick.
6. Heat half a cup of oil in the frying pan and fry the tikkas until golden brown.
7. To make the salad, heat oil in a wide-mouthed pot, fry the onions until golden brown, then add red chili, salt, turmeric, garlic, and ginger. After sautéing for a few minutes, spread the chicken pieces over the mixture and let them simmer on low heat.
8. Once done, remove the delicious tandoori tikkas from the pot, garnish with coriander leaves, green chilies, and lemon juice, and serve hot. Enjoy!
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