Recipes by Hitchki and Light House Cafe
Fish fingers by Light House Cafe
[Chef Akash Biswas CDP (Chef de partie), Light House Cafe]
Fish Fingers with Cilantro Mayo recipe
Key Ingredients:–
Crumbed fried Vietnamese Basa: 1/2 kg
Kasundi Mustard
Salt Pepper
Parsley
Method:
1. Marinate Basa in kasundi Mustard, salt, pepper, and parsley.
2. Roll each piece into the crumb and deep fry.
3. Serve Hot
Achari Chicken Tikka – Hitchki
[Chef Ajay Thakur, Corporate Chef at Hitchki]
Ingredients:
1. Chicken Leg Boneless: 0.15 kg
2. Hung Curd: 0.03 kg
3. Kashmiri Chilli Powder: 1 teaspoon
4. Mustard Oil: 2 tsp
5. Ginger Garlic Paste: 1 tsp
6. Salt: To taste
7. Dhaniya powder: 1.5 tsp
6. Jeera Powder: 1 tsp
7. Mango Pickle Puree: 2 tsp
8. Melted Butter: 2 tsp
METHOD:
- Cut the Chicken into Tikka cubes
- To make the marinade Mix all the following ingredients, Hung Curd, Chilli Powder, Mustard
Oil, Dhaniya Powder, Jeera Powder & Mango Pickle Puree thoroughly. - Season the marinade as per taste.
- Marinate the Chicken with the marinade & Let it rest for 20 mins.
- Cook the Chicken in A tandoor or in an Oven (@ 250 Degrees Celsius for 15 mins)
- Once the Chicken is cooked Baste it with Melted Butter & Serve with Green Chutney, Laccha
Onion & Lemon.
