Culinary Student | Food Explorer
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If you have ever walked past an Indian restaurant and been captivated by the smell of roasting meat and spices, you were likely smelling Tandoori Murgh Tikka. It is the quintessential North Indian appetizer—fiery red, beautifully charred, and packed with flavor. It is the kind of dish that disappears from the plate seconds after it arrives.
Tandoori Murgh Tikka (or simply Chicken Tikka) consists of small pieces of boneless chicken—specifically leg meat for juiciness—that are marinated in a spiced yogurt mixture and roasted to perfection. The word “Tikka” literally translates to “chunks” or “bits.”
Unlike Tandoori Chicken, which is usually bone-in quarters or halves, Tikka is bite-sized and boneless. It is traditionally cooked on skewers inside a Tandoor (a cylindrical clay oven), which gives it a signature smoky flavor and a slightly charred exterior.
This dish is a sensory explosion.
As noted in the recipe card, this dish originates from North India. Its roots can be traced back to the Mughal era, where boneless pieces of meat were cooked on skewers for the royalty. It was a more refined, easy-to-eat version of the rustic roasted meats enjoyed by soldiers. The Punjab region, with its strong tradition of tandoor cooking, is arguably the spiritual home of the modern Chicken Tikka.
Historically, this was a dish cooked over charcoal in open courtyards. As it moved from royal kitchens to street stalls (Dhabas), it became a working-class favorite due to its bold flavors and quick cooking time.
Its most famous evolutionary leap, however, happened when it traveled to the UK. It is widely believed that Chicken Tikka Masala—one of the world’s most popular curries—was invented when a chef added a tomato-cream sauce to leftover Chicken Tikka to keep it moist. So, this dry appetizer is actually the father of the world’s favorite curry!
Today, Tandoori Murgh Tikka is a global standard. You will find it in almost every Indian restaurant on Earth, from fine dining establishments in London to roadside eateries in Delhi. It is incredibly versatile—eaten on its own as a starter, wrapped in naan for a “Kathi Roll,” or tossed into salads for a protein boost.
Despite being a “royal” dish, it is quite affordable.
Origin: North India
Serves: 2
Ingredients
The Meat:
First Marinade (The Rub):
Second Marinade (The Yogurt Base):
For Cooking & Garnish:
Instructions
1. First Marinade
Combine the Kashmiri chilli powder, lime juice, and salt to make a paste. Rub the chicken dices evenly with this paste. Refrigerate for 20 minutes to let the meat absorb the initial flavor.
2. Second Marinade
In a large bowl, mix the thick yoghurt with the ginger paste, garlic paste, cumin powder, garam masala, coriander powder, fenugreek leaves powder, and mustard oil. Combine well. Rub this marinade onto the chicken pieces. Keep refrigerated for at least 4 hours (this is crucial for tenderness!).
3. Prepare the Oven (Tandoor Method)
Preheat the tandoori oven one hour before cooking. Arrange the meat pieces on a skewer and put it inside the tandoor. Cook for 8 to 10 minutes.
Tip: Baste with clarified butter and turn the side of the skewer. Cook for 5 minutes more.
4. Alternative: Home Oven Method (Combi Oven)
If you don’t have a tandoor, preheat your oven to 210 °C. Put the chicken on a roasting tray and roast for 10 minutes. Baste with clarified butter, lower the heat to 180 °C, and roast for another 5 minutes.
5. Serve
Brush the cooked chicken with clarified butter and remove from the skewer. Sprinkle with tangy Chaat masala and coriander leaves. Serve hot with vegetable relish and a lemon wedge.
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Sometimes, the best meals are the ones that take us back to basics. There is an undeniable magic in the combination of melted cheese, salty ham, and crisp, buttery bread. But when you pair that hot, crunchy sandwich with the cool, creamy richness of a classic deviled egg, you elevate a simple lunch into a feast of textures. This is comfort food at its finest.
This plate features two culinary icons side-by-side.
First, the Grilled Ham and Cheese Sandwich. This isn’t just a cold cut sandwich; it is a hot, griddled delight where the bread is buttered on the outside to achieve a golden crunch, while the Swiss Emmenthal cheese melts inside to bind the salty cooked ham.
Second, the Deviled Eggs. These are hard-boiled eggs that have been halved, with the yolks removed and mashed into a creamy paste with mayonnaise and mustard, then piped back into the whites and dusted with paprika.
This pairing is a study in contrasts.
Both components have deep roots. The “grilled cheese” (originally just melted cheese on bread) became a staple in the United States in the 1920s when inexpensive sliced bread and processed cheese became available. Adding ham draws inspiration from the French Croque Monsieur, which appeared in Parisian cafes around 1910.
Deviled eggs date back even further—all the way to ancient Rome, where spicy boiled eggs were served as appetizers. The term “deviled” appeared in the 18th century to describe foods seasoned with spicy or zesty condiments like mustard or pepper.
In the mid-20th century, this duo was the quintessential American diner or picnic lunch. The sandwich evolved from open-faced versions to the closed, two-slice staple we know today. Meanwhile, deviled eggs went from being high-society party hors d’oeuvres to a backyard barbecue essential.
Over time, chefs have elevated these humble dishes with artisan sourdoughs, aged gruyère, or truffle oil deviled eggs. But the version pictured here—classic white bread and traditional piping—remains the most nostalgic and beloved.
Today, this combination stands as a “Retro Renaissance” meal. You will find it on the menus of trendy brunch spots that focus on nostalgic comfort food, as well as in hospitals and cafeterias where comfort is a necessity. It is proof that you don’t need expensive ingredients to make a delicious meal; you just need good technique.
This is a very wallet-friendly dish.
Serves: 1-2 Total Time: 20 Minutes
Ingredients:
Instructions:
Ingredients:
Instructions:
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There is perhaps no soup in the world more satisfying to look at—and eat—than a properly made Baked Onion Soup, or Soupe à l’Oignon Gratinée. It is the definition of comfort: a deep, flavorful broth hiding beneath a cap of toasted bread and bubbling, browned cheese. It is messy, hot, and absolutely delicious.
Baked Onion Soup is a French bistro classic. While simple onion soups have existed for centuries, the “Gratinée” version elevates the humble ingredients into something luxurious. It consists of slowly caramelized onions simmered in a rich bouillon (broth), which is then ladled into oven-proof bowls.
The signature move that defines this dish is the topping: slices of toasted French bread (croutons) floated on the soup, generously covered in cheese, and broiled until the cheese forms a golden, crispy crust that seals in the heat.
This dish is a masterclass in balancing flavors and textures.
Onion soups have been around since Roman times. Onions were easy to grow and plentiful, making them a staple for the poor. However, the version we know today has its roots in 18th-century Paris.
There is a popular legend that King Louis XV invented it at a hunting lodge when he found only onions, butter, and champagne in the pantry. However, the more likely story is that it gained fame in the markets of Les Halles in Paris. It served as a hearty breakfast for the market workers and a late-night cure for Parisian party-goers sobering up after a night out.
Originally, this was a peasant dish made with water and onions. As French cuisine evolved, so did the soup. Chefs began using beef or chicken stock (bouillon) instead of water to add richness. The biggest evolution, however, was the “gratin.”
By the mid-19th century, restaurants began adding the bread and cheese topping and finishing it under a broiler (or “salamander”). This transformed it from a simple home-cooked meal into a restaurant staple that required specific oven-proof ceramic-ware.
Today, Baked Onion Soup is a global icon. It is found on the menus of high-end steakhouses and casual cafes alike. It has withstood the test of time because it is inexpensive to make but feels incredibly indulgent to eat. It is often used as a benchmark to test a restaurant: if they take the time to caramelize the onions properly, the rest of the menu is likely good, too.
Because the ingredients are humble, the markup on this dish is favorable for restaurants, but the labor (slicing and caramelizing onions) is high.
Origin: France Serves: 4
Ingredients
The Soup Base:
The Gratin Topping:
Instructions
1. Prep the Bread Cut the French bread into thin slices. Sauté these slices in the clarified butter until they are crisp and golden. While they are still warm, sprinkle them with half of the grated Parmesan cheese. Set these aside.
2. Caramelize the Onions In a large pot, heat the sunflower oil. Add the sliced onions and sauté them. This is the most important step—cook them until they turn a deep golden-brown color. This releases the sugar and flavor.
3. Simmer the Soup Once the onions are browned, pour in the bouillon. Bring the mixture to a simmer and let it cook gently until the onions are very tender. This should take about 20 minutes.
4. Season Taste your soup. Add salt and pepper as needed. (Remember, the cheese and bouillon are salty, so taste before adding too much salt).
5. Assemble Ladle the hot soup into four oven-proof cups or cocottes (ceramic bowls).
6. The Gratin Float the toasted, cheese-sprinkled bread slices on top of the soup. Sprinkle the remaining grated Parmesan cheese over the bread and the rim of the bowl.
7. Broil Place the bowls under a salamander (broiler) or in a very hot oven. Cook just until the cheese is melted, bubbling, and browned (gratinée). Serve immediately—careful, it will be hot!
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