Millennium Post



Sole tikka 500 gm

Mint 30 gm

Green chilli 08 nos

Raw mango 100 gm

Black salt 20 gm

Hung curd 50 gm

Ginger 15 gm

Garlic 30 gm

Garam masala 10 gm

Jeera powder 10 gm

Lemon 02 nos

Fresh coriander10 gm

Chaat masala 10 gm


Place the sole tikka in a mixing bowl along with lemon juice, ginger, garlic and raw mango paste; marinate the tikka and keep aside for an hour at room temperature. In another mixing bowl, put in hung curd, black salt, garam masala, jeera powder, lemon juice, and chopped green chilli. Mix well. Empty the marinated sole tikka in this marinade and leave for four hours in a refrigerator. Skewer the fish tikka and cook it in a clay oven for seven minutes. Take the tikka out of the oven; apply melted butter and put it back into the oven; cook for two minutes. Take a serving plate; place the fish tikka and sprinkle with chaat masala. Serve hot.

(Courtesy: Chef Parihar Veer Pratap Singh, The Leela Ambience Convention Hotel, Delhi)

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