Share
If you have ever walked through the bustling lanes of Old Delhi, chances are you have been drawn in by the smell of grilled kebabs or the sight of fresh naans being slapped onto the sides of a tandoor. These are the flavours that define the city’s food identity; bold, smoky, and layered with spices. Many people assume you need a traditional tandoor to enjoy these dishes, but that is not entirely true. A good OTG oven, such as the Usha OTG, can help bring those same textures and aromas into your home.
With consistent heating, grill functions, and the ability to handle high temperatures, the Usha OTG is a practical kitchen companion for those who enjoy traditional Indian cooking. It allows home cooks to try recipes that may have once seemed complicated or reserved for restaurants. This article offers five classic Delhi-inspired recipes that you can make using your Usha OTG. Each one celebrates familiar ingredients, straightforward steps, and that unmistakable taste of Delhi’s favourite street foods.
1. Seekh Kebabs Made with Mutton Or Chicken
Seekh kebabs are often the first item that comes to mind when people think of Mughlai street food. Traditionally cooked on open flames or in tandoors, these kebabs can be easily made at home using your OTG.
Start with minced meat, mutton or chicken, both work well. Add finely chopped onions, green chillies, ginger-garlic paste, fresh coriander leaves, and a mix of spices such as cumin, garam masala, and red chilli powder. Let the mixture rest for half an hour in the refrigerator so that the flavours settle in.
Shape the mixture into long rolls and slide them onto skewers. Preheat your Usha OTG to 200°C and place the skewers on the grill rack. Cook the kebabs for about 15 to 18 minutes, turning once halfway for even browning. You can brush a little oil or ghee on them before grilling to get that charred, juicy finish.
Serve hot with mint chutney, lemon wedges, and onion rings.
2. Tandoori Paneer Tikka With Peppers and Onions
Paneer tikka is another dish that is loved across Delhi’s many food corners. It’s a popular vegetarian option, and it works beautifully in an OTG.
Start by cutting paneer into thick cubes. In a bowl, mix thick curd with ginger-garlic paste, red chilli powder, turmeric, roasted besan, salt, and mustard oil. You can also add a squeeze of lemon and a pinch of chaat masala. Coat the paneer cubes along with chunks of onion and capsicum in this marinade and let it rest for at least one hour in the fridge.
Preheat your Usha OTG to 180°C. Thread the marinated pieces onto skewers or toothpicks, alternating between paneer and vegetables. Place them on the grill rack and bake for 20 to 25 minutes. Turn them gently once during cooking. If your OTG has a top heat or rotisserie function, you can use it in the last few minutes to enhance browning.
Serve the tikka hot with green chutney, pickled onions, and warm naans.
If you don’t have Usha’s OTG, Shop Now .
3. Chicken Malai Tikka With Cream And Cheese
For those who prefer something milder and creamier, the chicken malai tikka is a soft and tender kebab that melts in the mouth. It is not spicy, but it is packed with rich flavour and a creamy texture.
Begin with boneless chicken pieces. Marinate them in a mixture of cream, grated cheese, green chillies, garlic, ginger, white pepper, salt, and a little cornflour to help with binding. A bit of cardamom powder adds a delicate aroma. Allow the chicken to marinate overnight if possible, or for at least four hours.
Set your Usha OTG to 200°C. Place the chicken pieces on a lined baking tray or skewer them and place them on the grill. Cook for 20 minutes or until the outside turns golden while the inside stays juicy. Baste with butter or cream halfway through cooking to keep them soft.
These go perfectly with butter naan or laccha paratha and a simple salad on the side.
4. Garlic Naans Baked At Home
One of the biggest myths is that naans can only be made in a tandoor. While it is true that the tandoor gives them their signature texture, an OTG can do a surprisingly good job too.
Make a soft dough using maida, curd, a pinch of baking powder, and a bit of sugar. Let the dough rise for two hours. Divide into balls and roll each one into a thick oval. Sprinkle chopped garlic and coriander on top, and press lightly.
Preheat your Usha OTG to 250°C, which is ideal for baking flatbreads. Place the naan directly on a preheated baking tray or pizza stone if you have one. Bake for 6 to 8 minutes until bubbles appear and the top starts to brown. Once out of the oven, brush generously with butter.
The naans are best enjoyed hot, straight out of the oven, with any kebab or even a simple dal.
5. Keema Naan With A Spiced Mutton Filling
Keema naan is a classic stuffed bread from the Mughlai kitchens of Delhi. It brings together the richness of minced meat and the comfort of baked bread in one hearty dish.
Cook a simple keema filling first using minced mutton or chicken. Fry onions, garlic, ginger, and green chillies until golden, then add the mince along with coriander powder, garam masala, and red chilli. Cook till the meat is dry and aromatic. Let it cool completely.
Take risen naan dough, roll it into a small disc, place a spoonful of keema in the centre, seal the edges, and gently flatten it again. Bake in your preheated Usha OTG at 220°C for about 10 minutes, until the naan puffs up and the outside turns golden.
Brush with butter, cut into quarters, and serve with a light cucumber raita.
