New Recipes

1 Rinse lamb; Trim off the fat; Cut into cubes; Marinate in seasoning (1) for 30 minutes 2 Peel, rinse and chop onions.

Murgh Malai Tikka Dil Behaar

Ingredients :

900g chicken, 40g garlic, 10g ground white , 60g cheddar cheese, 2 eggs, 30g coriander, 6 green chili peppers, 1 small carrot, 30g lotus root, 1 red , 30g kidney beans, 30g chick peas, 30g black eye bean, 30g broad beans, 80g potato, 1 red onion, 1 tomato, 60ml chicken stock, some butter, some cucumber, 300ml oil.

(1) 1t salt.
(2) 10g chat masala, 5ml olive oil, 10ml lemon juice.
(3) 20ml lemon juice, 5g salt.
(4) 100ml thick cream, 3g nutmeg powder, 3g cardamon powder.

Preparation :

1. Rinse and soak 30g kidney beans in water overnight; Remove and drain.
2. Rinse and soak 30g chick peas in water overnight; Remove and drain.
3. Rinse and soak 30g black eye beans in water overnight; Remove and drain.
4. Rinse and soak 30g broad beans in water overnight; Remove and drain.
5. Add 60ml chicken stock to a heavy-based saucepan; Bring to the boil over a high heat; Add the kidney beans, the chick peas, the black eye beans, the board beans and seasoning (1); Cook over medium heat for 49 minutes; Turn off the heat; Soak in iced water till cool; Remove and drain.
6. Peel, rinse and dice potatoes; Blanch in boiling water for 7 minutes; Remove and drain.
7. Rinse and dice a tomato.
8. Peel, rinse and dice a red onion.
9. Add seasoning (2) to a big bowl; Mix well; Add the bean mixture from the step 5, the potatoes from the step 6, the red onion and the tomato; Mix well;Chill in fridge.
10. Peel, rinse and mince garlic.
11. Peel, rinse and mince ginger.
12. Add seasoning (3), the minced ginger and the minced garlic to a big bowl; Mix well to be marinade.
13. Thaw chicken; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skin and bones; Cut into 12 equal portions; Cut each portion into 4 long strips; Marinate in marinade from the step 12 for 30 minutes.
14. Grate 60g cheddar cheese.
15. Beat eggs.
16. Rinse coriander; Chop most finely.
17. Rinse, seed and chop green chili peppers finely.
18. Peel, rinse and julienne a carrot.
19. Peel, rinse and slice a lotus root.
20. Add seasoning (4), the green chili peppers, the chopped coriander, the egg solution into a bowl; Mix well; Add the chicken from the step 13; Mix well; Leave it for 4 hours.
21. Peel, rinse and julienne a cucumber.
22. Rinse a red bell pepper; Cut the pepper into 2 parts with the bigger bottom part; Seed; Bake over fire; Remove the skin; Keep cool; Stuff the mixed salad from the step 9.
23. Pre-heat the oven to 150 degree celcius.
24. Add 300ml oil to a pan; Bring to the boil over a high heat; Deep-fry the lotus root slices over a high heat till crispy; Remove and drain; Turn off the heat.
24. Thread the chicken onto bamboo skewer and arrange in a baking pan with aluminum foil.
25. Roast the chicken in the oven for 9 minutes; Remove and discard the skewers; Continue to roast for 2 minutes; Remove and brush butter on the chicken; Put back into the oven and bake for 4 more minutes; Remove and arrange on a serving plate on the top of the julienned carrot and cucumber; Arrange the stuffed red bell pepper in the centre of the serving plate; Garnish with the remaining coriander;
Ready to serve.