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"Stuffed Lauki Barfi Recipe (No Sugar)"

Stuffed Lauki Barfi (No Sugar): A Wholesome Redemption of a Classic Sweet In the vibrant tapestry of Indian mithais, Lauki Barfi holds a unique place. Often dubbed a "healthy sweet," it traditionally combines grated bottle gourd (lauki/doodhi) with milk, sugar, and ghee to create a fudge-like delicacy. However, for the health-conscious, diabetics, or those simply reducing refined sugar, the classic recipe loses its virtuous appeal. Enter the Stuffed Lauki Barfi (No Sugar)—a revolutionary take that doesn't just eliminate sugar but elevates the dish into a nutrient-dense, guilt-free indulgence. This recipe reimagines the barfi by using natural sweetness from dates and a hint of jaggery, while introducing a surprise element: a rich, nut-based stuffing. The result is a two-layered delight—a soft, cardamom-scented lauki outer layer enveloping a luscious core of nuts and seeds. It’s moist, flavorful, and satisfyingly sweet without a grain of refined sugar. Perfect f...
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Chicken Malai Tikka (Murgh Malai Tikka)


🐔Chicken Malai Tikka Recipe 
Creamy, Tender, and Mildly Spiced

✨️Introduction: 
Chicken Malai Tikka is a beloved Mughlai appetizer from North India, known for its melt-in-the-mouth texture and delicate flavors. The word "Malai" (cream) hints at its rich marinade of yogurt, cream, and cheese, while aromatic spices like garam masala and fresh herbs add depth. Unlike fiery tandoori dishes, this version is subtly spiced, making it perfect for those who prefer milder tastes. Traditionally cooked in a tandoor (clay oven), this recipe adapts to home ovens or grills for ease. Serve with mint chutney and onion rings for an authentic experience!

✨️Prep Time: 20 minutes (plus 2–4 hours marinating)  
Cooking Time: 20–30 minutes  
Total Time: 3 hours (including marination)  
Serves: 4  

✨️Ingredients  
- Chicken: 500g boneless chicken (breast or thighs), cut into 2-inch pieces  
- Marinate:  
  - ½ cup thick Greek yogurt (or hung curd)  
  - ¼ cup fresh cream (or heavy cream)  
  - 2 tbsp cream cheese (or *malai*/clotted cream)  
  - 1 tbsp ginger-garlic paste  
  - 1 green chili, finely chopped (optional, for mild heat)  
  - 2 tbsp fresh coriander, chopped  
  - 1 tbsp fresh mint, chopped  
  - 1 tsp garam masala  
  - ½ tsp turmeric powder  
  - 1 tbsp lemon juice  
  - 1 tsp sugar  
  - 1 tsp salt (adjust to taste)  
  - 1 tbsp oil (or melted butter)  
  - Optional: A pinch of baking soda (for extra tenderness)  

✨️Instructions 
1. Prepare the Marinate:
   In a bowl, whisk together yogurt, cream, cream cheese, ginger-garlic paste, green chili, coriander, mint, garam masala, turmeric, lemon juice, sugar, salt, and oil until smooth.  

2. Marinate the Chicken:
   Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours (4 hours or overnight for best results).  

3. Preheat Cooking Setup:
   - Oven: Preheat to 200°C (390°F). Line a tray with foil and grease lightly.  
   - Grill: Heat to medium-high. Soak wooden skewers in water for 30 minutes.  

4. Skewer the Chicken: 
   Thread marinated chicken onto skewers, leaving space between pieces.  

5. Cook:
   - Oven: Bake for 15–20 minutes, turning halfway, until edges char slightly.  
   - Grill: Cook for 8–10 minutes per side, basting with oil/butter for smokiness.  

6. Serve: 
   Garnish with chaat masala, lemon wedges, and fresh coriander. Serve hot with mint chutney.  

✨️Tips
- Tenderness: Use boneless thighs for juicier results. Baking soda helps tenderize breast meat.  
- Smoky Flavor: Add a charcoal piece (dhungar method) to the marinade for tandoor-like aroma.  
- Dairy-Free:  Substitute coconut cream and vegan yogurt.  
- Doneness: Chicken should reach 165°F (74°C) internally.  
Enjoy this velvety, aromatic dish as a starter or with naan for a hearty meal! 🌿🍗

If you want to watch the full video of chicken Malai tikka gravy click the link below 

https://youtu.be/mn7_QrX7A1Q?si=gsvQjYRYpfvimm6R

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