French Herb-Crusted Salmon with Ratatouille

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  .A classic French-inspired main dish featuring tender salmon with a fragrant herb crust, served alongside a vibrant, gluten-free ratatouille vegetable medley. Steps Preheat the oven to 375°F (190°C). In a small bowl, mix Dijon mustard, parsley, thyme, minced garlic, olive oil, salt, and pepper. Pat the salmon dry and brush the herb mixture evenly over the top of the fillet. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until salmon is cooked through and flakes easily. While the salmon bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add eggplant, zucchini, and red bell pepper; cook for 5-7 minutes until vegetables are tender. Stir in diced tomato, salt, and pepper, and cook an additional 3 minutes. Remove from heat and garnish the ratatouille with fresh basil. Plate the salmon alongside the ratatouille and serve warm. Ingredients 4 salmon fillet (6 oz) 4 tbsp Dijon mus...
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🍢 Chicken Tikka Recipe (Pan/Tawa) | Juicy Restaurant-Style Chicken Tikka at Hom

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Chicken Tikka is one of the most loved non-veg starters, especially when you’re craving something smoky, spicy, and juicy. The best part? You don’t need a tandoor or oven to make perfect chicken tikka. This pan/tawa chicken tikka recipe is made easily on the stovetop and gives you restaurant-style results at home.

I often make this recipe when guests come over or when I want a high-protein meal without heavy gravy. It’s simple, flavorful, and always a crowd-pleaser.


🧂 Ingredients for Chicken Tikka

For Marination

  • Chicken – 700 g (boneless, cut into medium cubes)

  • Thick yogurt (hung curd) – ¾ cup

  • Ginger-garlic paste – 1½ tablespoons

  • Red chili powder – 1 teaspoon (adjust to taste)

  • Kashmiri red chili powder – 1 teaspoon (for color)

  • Turmeric powder – ¼ teaspoon

  • Garam masala – ½ teaspoon

  • Roasted cumin powder – 1 teaspoon

  • Lemon juice – 1 tablespoon

  • Mustard oil – 1 tablespoon (recommended)

  • Salt – to taste

For Cooking

  • Oil or butter – as needed

  • Onion rings – for serving

  • Lemon wedges – for serving

  • Fresh coriander or mint – for garnish



👩‍🍳 How to Make Chicken Tikka on Pan/Tawa

Step 1: Prepare the Marinade

In a large bowl, add yogurt, ginger-garlic paste, all spices, lemon juice, mustard oil, and salt. Mix well until smooth.


Step 2: Marinate the Chicken

Add chicken pieces to the marinade and mix until well coated. Cover and refrigerate for at least 2 hours. Overnight marination gives the best flavor and softness.


Step 3: Heat the Pan

Heat a heavy tawa or grill pan on medium-high flame. Grease it lightly with oil.


Step 4: Cook the Chicken Tikka

Place marinated chicken pieces on the hot pan, leaving some space between them. Cook on medium flame, turning occasionally, until all sides are golden and slightly charred. This takes about 12–15 minutes.


Step 5: Smoky Touch (Optional but Recommended)

For restaurant-style smokiness, place a small piece of hot charcoal in a bowl, keep it in the pan, drizzle a little oil over it, and immediately cover the pan for 2 minutes.


🔥 Tips for Juicy & Perfect Chicken Tikka

  • Always use thick yogurt to avoid watery marinade

  • Mustard oil adds authentic tikka flavor

  • Do not overcrowd the pan

  • Cook on medium flame to keep chicken juicy

🥗 Serving Suggestions

  • Serve hot with green chutney

  • Onion rings with lemon juice

  • As a starter or as filling for wraps and rolls


❤️ Final Thoughts

This pan/tawa chicken tikka proves that you don’t need fancy equipment to enjoy restaurant-style food at home. It’s simple, flavorful, and perfect for any occasion. Once you try it, you’ll keep coming back to this recipe.

👉 Follow @farooqcooks on Instagram, TikTok & YouTube for easy non-veg recipes and cooking tips.


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