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New Recipes

1 Peel, rinse and thinly slice an onion 2 Rinse, seed and cut green chili peppers lengthwise.


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.

SEASONINGS:
(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.