Comments on: Easy Chicken Tikka Recipe

By: Wajiha

Wajiha — Tue, 16 May 2023 10:05:12 +0000

In reply to Farah. So happy you are liking the recipes Farah! cant wait for you to try more!

By: Farah

Farah — Wed, 05 Apr 2023 11:08:07 +0000

Hi Wajiha, I came across your blog when looking for a moong and masoor dhaal recipe- yours was “chef’s kiss!” I’m really looking forward to trying this chicken tikka. I love that you write how much salt to use, some recipes say “salt to taste” which I find really annoying because unsalted chicken tikka or even over salted is pretty hard to fix!
Thanks again for your recipes. Love them!

By: Wajiha

Wajiha — Fri, 31 Mar 2023 08:09:00 +0000

In reply to Mrs Hasan. how did it go?

By: Wajiha

Wajiha — Tue, 21 Mar 2023 21:55:37 +0000

In reply to joy. Thankyou Joy!

By: joy

joy — Sun, 05 Mar 2023 04:57:00 +0000

Very nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

By: Mrs Hasan

Mrs Hasan — Thu, 02 Mar 2023 10:47:14 +0000

Going to try this today 😊

By: Wajiha

Wajiha — Sun, 02 Oct 2022 16:10:54 +0000

In reply to mati. main sabki friend hun :) thankyou hun!

By: mati

mati — Sun, 02 Oct 2022 09:45:44 +0000

ap wajeeha meri friend to nhi ho haha khair choro recipe baot axhi hai

By: Wajiha

Wajiha — Sun, 05 Jun 2022 21:09:14 +0000

In reply to Sash. Hey There, when you bake it or grill it, the blood will ooze out on its own and you wont have to remove it. While marinating, adding vinegar and lemon juice also helps with squeezing the blood out. Adding cuts to the meat helps in coloring the insides.

By: Sash

Sash — Wed, 18 May 2022 20:20:40 +0000

Hi, how do I get the blood out of the joints and also the inside of the meat to be colored