Kashmiri Tujji BBQ
Kashmiri Tujji is a popular grilled chicken dish from Kashmir, Northern India, known for its flavorful spices and tender texture. It is prepared by marinating meat in a blend of yogurt and aromatic spices before grilling it over charcoal. This dish has a rich history rooted in Kashmiri culinary traditions and is a popular choice for festive gatherings. It is a must-try for those seeking authentic Indian flavors.
Ingredients
Tujji BBQ
- 1 lb grill meat (boneless, skinless) [1] cut into 3/4-inch cubes
- salt & chili powder to taste
- 1/3 cup yogurt plain
- 1 tsp lemon juice
- 1 tbsp oil
- 1 clove garlic grated or pressed
- 1 inch ginger grated
- 6-12 skewers [2]
Culinary Spice Kit
- Fennel, black pepper, cinnamon, mustard, poppy seeds, nutmeg, cardamom, cloves
Dip
- 4 tbsp carrots, cucumber, or radish, grated
- 1 tbsp onions, grated & squeezed [3]
- 1/3 cup yogurt
- salt & pepper or chilies*
Mint Chutney (optional)
- 1 cup fresh mint leaves finely chopped
- 1/2 cup fresh cilantro leaves finely chopped
- 1.2 inch ginger
- 1 clove garlic
- 1 lemon for juice
- 1-2 fresh chilies to taste (optionally) finely sliced
Suggested Sides
- rice or flatbread, and dips
Instructions
Tujji BBQ
- In a CONTAINER, add meat or substitute.
- Rub it with salt & chili powder to taste.
- Add yogurt, lemon juice, and oil (marinade basics), Tujji spices, garlic, and ginger.
- Mix well to coat meat or substitute all around.
- Cover. Let it marinate in the fridge 2 to 24 hours.
- Thread the marinated pieces onto skewers. [2]
- Grill meat or substitute or roast it in the oven:
Option 1 - Grilling
- Preheat grill to medium-high heat.
- Place the skewers on the grill and cook them for about 20-30 minutes, turning occasionally, all pieces are fully cooked and have a slightly charred and golden-brown appearance.
Option 2 - Roasting
- Preheat OVEN to 425°F.
- Place the skewers on a BAKING SHEET lined with greased aluminum foil. Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.
Dip [4]
- Choose one or two of the vegetables, 4 tbsp in total.
- Add onions and salt to taste.
- Mix with the yogurt. Season with pepper or chilies to taste.
Mint Chutney (optional)
- In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, garlic, ginger, and salt and chilies to taste.
- Add water as needed to create a thick sauce.
- Cover and keep cool until serving.
Serve
- Serve tujji with dips and rice or flatbread.
- Enjoy!
Notes
[1] For instance boneless, skinless chicken, lamb loin, sirloin beef, veal, or substitute with mushrooms, eggplant, zucchini, firm tofu.
[2] If using wooden skewers, soak them first for 30 minutes in water.
[3] Substitute: 1 green onion, finely sliced
[4] Optionally, create more dips, each with a different combination of the ingredients added to the yogurt and salt, for instance:
- One dip with cucumber, sliced fresh chilies and green onions.
- Another one with carrots, radish, onions, black pepper, and optionally a dash of cumin or coriander.
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