Tandoori Chicken Kebab

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am sharing the recipe of Tandoori chicken kebab. Kebabs are all time favourite of many people which are especially served as a starter. I have made this kebab using tandoori masala which I have prepared at home. I will share the recipe of tandoori masala in my later posts. You can also use store bought readymade tandoori masala to prepare these kebabs.

Lets start with the recipe to make Tandoori Chicken Kebab.


Chicken breast 500 gm cut into cubes

Curd 2 + ½ tbsp

Lemon juice 1 tbsp

Tandoori masala 1 tbsp

Kashmiri red chili powder ½ tbsp

Black pepper powder 2 tsp

Chat masala 1 tsp

Salt as per taste

Garlic crushed ½ tbsp

Ginger paste 1 tsp

Onion 2 cut into wedges and leaves separated

Capsicum seeded and diced about 1 cup

Skewers 6 to 8 or as per need

Sunflower oil enough for oil brushing


  • Clean wash the chicken pieces and pat dry with kitchen towel.
  • In a mixing bowl, take curd, tandoori masala, chili powder, black pepper powder, chat masala, ginger paste, crushed garlic and salt and mix all the ingredients well
  • Then, add lemon juice and again mix.
  • Add the chicken pieces to the spice mixture and rub and coat the pieces well with the spices. Cover and rest the marinated chicken in the freezer for about 4 to 6 hours
  • Once resting time is over, add the capsicum and half of the onion to the marinated chicken and mix well with the spices
  • Now, take a skewer, pierce one chicken piece followed by a capsicum piece followed by an onion leaf and again repeat the pattern. The skewer should have 1” free space from both end and the first and the last should be chicken pieces
  • This way, prepare all the skewers and keep ready
  • Now place a grill pan at medium high flames and oil brush the pan.
  • Place the remaining onion leaves one by one on the pan to make one layer and again oil brush the onion leaves
  • Now, oil brush the prepared skewers and place these on top of the onion layer
  • Grill it by turning the skewers at regular interval.
  • Once done plate the kebabs on a warm plate and serve it hot along with green chutney.
  • Enjoy tandoori chicken kebab with family and friends.

Egg Omelette Peanut Pilaff

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am going to share a pilaff preparation which is light on spices and takes less time to get prepared. I came across this beautiful recipe in a recipe book by Martha Day. I have tried to re create it with few variations. I would suggest you to try this recipe for once as I believe that you would definitely like it.

So, lets start with the recipe to make Egg Omelette Peanut Pilaff.


Basmati rice 2 cups

Chicken / vegetable stock 4 cups

Eggs 6

Roasted peanut ¼ cup

Onion ½ cup finely chopped

Garlic 3 or 4 cloves finely chopped

Capsicum diced to small pieces ¼ cup

Red bell pepper diced to small pieces ¼ cup

Yellow bell pepper diced to small pieces ¼ cup

Black pepper coarsely crushed 1 tbsp + 1 tsp or as per taste

Soya sauce ½ tbsp

Salt as per taste

Sunflower oil 2 tbsp + 4 or 5 tsp


  • Wash clean the rice and soak in water for 20 to 30 minutes. Then, strain out and let it dry for some time
  • Heat 2 tbsp oil in a deep bottom cooking vessel at medium high flames. Once the oil is hot, add the garlic and saute for few seconds
  • Then, add onion, red, yellow and green bell peppers and stir fry the veggies for about 2 minutes or until crunchy but not fully cooked
  • Next, add rice and stir and mix with the veggies. Stir and fry the rice for ½ a minute and then add the stock, salt and 1 tbsp crushed black pepper and give it a good mix. Increase the flames to maximum
  • Cook the rice uncovered at maximum flames until the stock starts boiling
  • Once the stock starts boiling, give it one gentle stir and cover. Reduce the flames to minimum and cook the rice covered for 8 to 10 minutes or until no extra liquid is seen in top
  • While the rice is getting cooked, heat a frying pan at medium flames and add 2 tsp oil and spread it all over the pan
  • Break 2 or 3 eggs in a bowl at a time, depending upon the size of your frying pan. Add salt as per your taste and ¼ tsp of black pepper and beat to make it smooth
  • Add the eggs to the frying pan and tilt the pan slightly from all sides such that the egg evenly spread throughout the pan to form a thin omelette and fry from both sides by flipping it
  • Take out the omelette on a flat surface and roll it out. Cut the omelette roll to 1 and ½” pieces
  • Same way, fry the other omelette and make omelette roll pieces and keep ready
  • now, check the rice. Once the extra liquid is soaked in, add the soya sauce, peanuts and give it a light mix
  • cover and cook at minimum flames for 2 to 3 minutes and then switch off the flames. . Add the omelette roll pieces to the rice and gently mix such that the roll is in tact
  • Take out the rice in a serving plate and then serve hot along with some kebab or tikka. Enjoy egg omelette peanut pilaff with family and friends.

Fish head Spinach curry

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am going to share a Bengali style spinach curry. In this curry you can also use basale leaves. In that case, add 250 gm of basale leaves along with spinach. This curry could be cooked both way i.e with and without fish head. In case, you cook it without fish head, then skip the use of onion, garlic and garam masala. Rest all the procedure is same as given below.

So, lets go through the recipe for making Spinach fish head curry.


Head of about 1kg size Rohu fish 1 piece (cut into half)

Spinach 500 gm, roughly chopped

Fresh coriander leaves chopped ¼ cup

Potato 1 medium, cut into 1” size pieces

Pumpkin about 200 gm, cut into 1” size pieces

Brinjal 100 gm, cut into 1” size pieces

Onion half of 1 medium size, finely sliced

Garlic 2 cloves, crushed and minced

Green chilli 4 or 5 slit

Panchforan* 1 tsp

Turmeric powder 1 +1/2 tsp

Salt as per your taste

Sugar about ½ tsp or as per your taste

Garam masala powder ¼ tsp

Mustard oil 2 + 1 tbsp

*Panchforan is a mixture of whole spices used in various Bengali curry preparations. It is readily available is stores. You can also mix it yourself at home. Following are the whole spices that are mixed in equal proportions to make Panchforan:

  • Cumin seeds
  • Black cumin or kalonji
  • Mustard seeds
  • Fenugreek seeds
  • Radhuni or Ajmoda or Wild celery seeds


  • Marinate the fish head with 1 tsp of turmeric powder and ½ tsp of salt
  • Heat 2 tbsp of oil in a kadhai at maximum flames. Once the oil is heated, reduce the flames to medium high, add the fish head pieces and fry until it turns golden brown in colour. Once fried take these out, further break these into smaller pieces and keep ready for later use
  • In the same kadhai, add the remaining oil and let heat for some time. Then, add the panchforan and the slit green chillies and saute for few seconds
  • Next, add the onion and stir fry until it turns golden brown in colour
  • Then, add the garlic and saute until its raw smell disappears.
  • Then, add all the veggies except the spinach, the remaining turmeric powder and stir and cook for 2 to 3 minutes
  • Add salt and mix well. Cover and keep on cooking the veggies for another 5 minutes
  • Next, add the spinach and mix well with the cooking veggies. Cover and cook at medium flames for about 12 to 15 minutes or until all the veggies are mostly cooked
  • Then, open cover and add the fish head pieces and mix well with the veggies.
  • Add about ¼ cup of warm water if the curry gets too dry and mix well. At this stage, add sugar and adjust salt if needed and mix well
  • Cover and cook for another 2 minutes. Then, add coriander leaves and garam masala powder and mix well
  • Switch off the flames and let the curry rest for a minute and then serve.
  • Enjoy Spinach fish head curry with plain rice with your family and friends.

Chicken korma


Chicken 600 gm cut into medium sized pieces

Curd 1/3rd cup

Onion 1 medium (roughly chopped) and 1 large (finely sliced)

Ginger 1”piece

Garlic 4 to 6 cloves

Green chilli 4 or 5

Whole coriander seeds 1 tbsp

Bay leaf 1

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4

Cloves 4 to 6

Salt as per taste

Oil 1 + 3 tbsp

Fresh cream 2 tbsp


  • Roughly chop the medium sized onion to large pieces and grind it to a smooth paste along with the ginger, garlic and green chili
  • Now take this paste in a mixing bowl, add salt and 1 tbsp of oil and mix well
  • In this add the chicken pieces and coat them well with the masala. Allow the marinated chicken to rest for about an hour
  • Dry roast 1 tbsp of coriander seeds and grind them to a coarse powder
  • Slice the large onion to fine slices. Heat the 2 tbsp oil in a kadhai at medium flames. Once heated add the sliced onion and fry them until golden brown
  • Now remove the fried onion from the kadhai. Take the curd and the fried onion in the grinder and grind them together to make a smooth paste
  • In the same kadhai, add the remaining oil and let it heat. once heated, add cardamom, cinnamon, cloves, the bay leaf and whole dry red chili and sauté for about few seconds
  • Then add the marinated chicken and roast and cook for about a minute. Now cover the chicken and cook for about 5 to 7 minutes. At this stage, the chicken will release its juices
  • Open cover, and increase heat. stir and cook the chicken without cover, until most of the juices evaporates
  • Add 2 tsp of the coarsely ground coriander seeds and stir and cook uncovered for another 2 minutes
  • Then, add the onion curd mixture and mix well with the cooking chicken. Stir and cook for a minute
  • Then take 1/2 cup water in the grinding jar and wash the left out curd mixture and then add it to the chicken. Mix well and cover and cook for another 5 to 7 minutes or until the chicken gets cooked well
  • Then, open cover, adjust salt if required and then add the fresh cream. mix well and switch off the heat
  • Serve hot chicken korma with some flavored rice and enjoy with your family and friends.

Palak Prawns

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today’s post is about a side dish, that I have made with prawns. You will generally not find this dish in any restaurant but its taste is such that it can challenge any side dish served at the restaurants. Palak prawns is a delicacy in which, prawns are cooked in a green gravy. I made this green gravy using fresh spinach and coriander leaves and have used minimum spices in making this dish.

So, lets go through the detailed recipe for making Palak prawns.


Prawns 500 gm (de shelled and clean washed)

Fresh spinach leaves 250gm

Fresh coriander leaves a handful of

Onion 1 medium chopped

Tomato 1 medium chopped

Green chili 2 or 3 chopped

Ginger paste 1 tsp

Garlic 3 to 4 cloves chopped

Turmeric powder 1+ ½ tsp

Red chili powder 1 tsp

Coriander powder 1 tsp

Kasuri methi powder 1 tsp

Whole cumin 1 tsp

Whole dry red chili 1

Cooking vinegar 1 tsp

Fresh cream 2 tbsp

Salt 1 tsp + as per taste

Sugar 1 pinch

Mustard oil 2 + 2 tbsp


  • Take the prawns in a mixing bowl, add 1 tsp turmeric powder, 1 tsp salt and vinegar and mix well. Rest the marinated prawns for 15 min
  • Now boil about 4 cups of water and add the fresh spinach leaves for blanching. Strain out the spinach leaves and keep aside for cooling
  • Once it has cooled down, take the spinach in a grinder, add the coriander leaves, 2 tsp water and grind it to a smooth paste
  • Now, place a kadhai at medium high heat and then add 2 tbsp of oil in it. Once the oil is heated, add the prawns and shallow fry these until light golden in colour and then keep aside
  • Now add the remaining 2 tbsp oil in the same kadhai and let it heat. Once heated, add the cumin seed and dry red chili and saute for few seconds
  • Once the cumin starts spluttering, add onion and stir fry them until these turns light golden in colour
  • Then add the ginger paste and garlic and saute until the raw smell disappears
  • Then, add the tomato and stir and cook until these turns mushy
  • Add remaining turmeric, red chili powder, salt and mix well. Add 1 tbsp water and keep on roasting the masala until oil starts separating
  • At this point add the spinach coriander paste and mix well. Stir and roast the masala mixture at medium heat, until oil starts separating
  • Now, add sugar and mix well. Take ½ cup water in the grinder, wash the left spinach paste and add this water to the cooking gravy and mix well
  • Once the gravy starts boiling, add the prawns, mix well and cover and cook for 5 to 7 minutes at medium low heat
  • Then, remove cover and check and adjust salt at this stage.
  • Add kasuri methi powder and mix well. Cook for another ½ a minute
  • Then add the fresh cream, mix well and then switch off the heat.
  • Serve hot Palak prawns with some flavoured rice and enjoy with your family and friends.
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