Recipes
JUNGLI MURGH
By Chef Ishant Khanna, Corporate Chef, Badmaash (VRO Hospitality)
Ingredients
Chicken curry cut
Mustard oil
Bay leaf
Clove
Ginger garlic paste
Chopped onion
Salt
Degi mirchi powder
Garam masala powder
Coriander powder
Cumin powder
Turmeric powder
Chopped mint
Quantity
250gm
30ml
3gm
2gm
25gm
75gm
10gm
10gm
5gm
15gm
15gm
5gm
5gm
For Tempering
Mustard oil 10ml
Whole red chili 5gm
Sliced garlic 5gm
Diced onion 20gm
Slit green chili 5gm
Method
- Take a heavy base pan or handi and add the mustard oil, once the oil is hot, add the bay leaf and clove to it.
- Now add the chopped onion and cook till golden brown.
- Add the ginger garlic paste now and cook for some time.
- Once you see oil coming out from the ginger garlic paste, add the powder masalas and salt.
- Now add the chicken and sauté for a while until the chicken starts changing colour on all sides.
- Add water to the pan, until the level where it is covering the entire masala and chicken.
- Cook covered on a medium flame, until the chicken is completely cooked.
- For the tempering: Heat mustard oil in a pan and add the whole red chili and cook for a few seconds. Then add the remaining ingredients and salute till the garlic turns brown.
- Add this tempering to the chicken base and mix well.
- Check for salt and finish with chopped mint.
Mutton Burra Kebab
By Chef Sandipan Ghosh, CYK Hospitalities
Ingredients
8 Piece Mutton Chops
- 1 no. onion (medium sized)
- 2 inch ginger
- 10 no. garlic
- 30 gm Papaya skin
- 2 tbsp Lime Juice
- 2 tbsp Salt
- 1 tsp black salt
- 2 tbsp chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp shahi garam masala
- 1 tsp kasuri methi
- 1tsp black pepper
- 2 tbsp malt vinegar
- 4 tbsp mustard oil
- ½ cup hung yoghurt
For the Dhungar
- 1 piece small charcoal
- 1 teaspoonGhee
- 2-3 clove
Directions
- Trim off the excess fat on the mutton chop, but don’t trim all, keep around 15-20 % as it makes the chop flavourful.
- Make a paste of onion, ginger, garlic, papaya skin, lime juice, salt, black salt, red chili powder, kashmiri red chili powder, shahi garam masala, kasuri methi and malt vinegar, mustard oil.
- Mix the paste with yogurt and rub the same for 5-6 minutes in large plate so that the oil & spices start working & releasing their aroma, colour & flavour.
- Prick the meat and marinate the meat with the paste & let it sit for minimum 2-3 hours.
- Burn a piece of charcoal and place it in the bowl. Add 1 tsp ghee over the charcoal and cover it plate for 15 minutes to smoke the meat.
- Grease the grill tray and place the marinated mutton on it. Preheat 200 degrees celsius in the oven and bake for 30 to 40 minutes.
- Turn them midway and cook until done and char over flame.
- Once they have the grill marks, place them on a plate.
- For serving these kebabs, take them out on a plate and place a half-cut lemon along with onion rings and some mint chutney with it.
