Chicken Tikka & Tandoor Lessons

 
Ever wondered how top restaurants get that perfect, smoky char and melt-in-your-mouth tenderness on their Chicken Tikka? It’s not magic—it’s all about the right yogurt-and-spice marinade, proper grilling technique, and balanced heat!

At our hands-on North Indian Cooking School, we demystify your favorite restaurant classics so you can replicate them confidently in your own kitchen. From mastering tandoori-style marinades to simmering rich, velvety gravies from scratch, we take you step-by-step through North India's most beloved flavors.

Ready to elevate your home cooking and impress your family and friends? Join our upcoming 3-hour masterclasses!

📩 WhatsApp me to know the details of the class or email at mennasdelight@gmail.com 

Popular North Indian Cooking School Modules (US Curriculum)
In Indian cooking classes across the US, lessons are typically structured into 3-hour intensive, hands-on modules featuring 4–5 complementary dishes that form a complete meal.

Module 1: The Tandoori & Mughlai Classics
Focused on marinades, grilling techniques, and iconic restaurant-style gravies.

1. Chicken Tikka: Boneless chicken marinated in spiced yogurt and roasted to smoky perfection.
2. Butter Chicken (Murgh Makhani): Tender chicken cooked in a rich, buttery, tomato-cashew sauce.
3. Garlic Naan: Soft, leavened flatbread brushed with fresh garlic butter (made on stovetop skillet/tawa).
4. Jeera Rice: Fragrant basmati rice tempered with cumin seeds and whole spices.
5. Cucumber Mint Raita: Cooling yogurt condiment to balance the warm spices.

Module 2: Vegetarian Street Food & Comfort Classics

Designed for those looking to master vegetarian staples and rich cottage cheese dishes.

Paneer Tikka: Cubes of paneer cheese, onions, and bell peppers grilled with tandoori spices.
Palak Paneer: Creamy spinach curry simmered with paneer and mild spices.
Dal Makhani: Slow-cooked black lentils and kidney beans finished with cream and ghee.
Laccha Paratha: Flaky, multi-layered whole wheat flatbread.
Mango Lassi: The classic chilled yogurt drink blended with mango pulp.

Module 3: Street-Style Biryani & Kebab Workshop 

Focusing on layered rice preparations, spice extraction, and side pairings.

Chicken Tandoori: Whole chicken legs marinated in Kashmiri chili and roasted until juicy.
Hyderabadi / North Indian Style Chicken Biryani: Layered basmati rice and marinated chicken cooked with aromatics.
Mirchi Ka Salan / Burani Raita: Spiced peanut-sesame curry or garlic-infused yogurt side.
Onion & Mint Salad (Lachha Pyaz): Tangy sliced onion rings tossed with chaat masala and lemon.