Raan–E–Murgh

admin — Wed, 01 Nov 2023 08:20:01 +0000

Ingredients

600 gm American chicken leg whole (without skin)
40 gm ginger
40 gm garlic
20 ml of lemon juice
10 ml malt vinegar
3 gm turmeric powder
10 gm red chili powder
10 gm garam masala powder
Salt to taste
50 ml mustard oil

For Garlic Yogurt Dip
30 gm garlic paste
50 gm hung curd
20 ml fresh cream

For Beetroot Dip
50 gm fresh raw beetroot
1 garlic clove
Green Chilli as per taste
Salt as per taste
10 ml lemon juice
10 ml olive oil
5 gm cumin seed

For Salad & Garnishing
50 gm clean white radish
50 gm clean red carrot
30 gm clean beetroot
Fenugreek microgreens
Edible flowers

Directions

For First Marination
1. Choose a skinless chicken leg and slit the flesh for the 1st step of marination.

2. Apply lemon juice and malt vinegar to the chicken leg.

3. Rub salt, red chilli and ginger garlic onto the chicken leg one after the other. Keep the chicken for 30 minutes.

For Second Marination
1. Take a bowl and mix yoghurt with ginger garlic paste. Add salt, red chilli and turmeric powder along with garam masala and mustard oil.

2. Apply the second marination on top of the chicken leg and refrigerate it for 6 to 8 hours.

3. Cook the marinated chicken leg on a slow charcoal fire for 10 minutes.

4. Re-cook the half-done chicken leg. Braze it with the mustard to get a smoky flavour.

5. Serve with yoghurt garlic dip and pickled vegetables.

For Yoghurt & Garlic Dip
1. Mix hung yoghurt and smooth garlic paste into a bowl and mix well with fresh cream.

2. Add salt as per taste.

For Beetroot Dip
1. Blend all the ingredients and add olive oil at the end.

For Salad
1. Slit thin slices of vegetables and place them in ice-cold water. Add microgreens and edible flowers for garnishing.

Birbali Turkey Roll

admin — Wed, 01 Nov 2023 06:07:31 +0000

Ingredients

1 deboned turkey breast
250 gm turkey keema
2 tbsp chopped onion
1 tbsp ginger garlic paste
1 tbsp cooking oil
1 tbsp fresh cream
1 each green cardamom, clove, mace, and cinnamon stick
100 gm curd
1 tbsp Kashmiri red chilli powder
Salt to taste
1/2 tsp kasoori methi powder
2 big tomatoes, finely slices
1 tsp chopped green chilli
50gm butter
30gm cream
edible flowers and micro greens for garnishing

Directions

For Stuffing
1. Take a pan, add oil and chopped onion and stir fry till it becomes golden in colour.

2. Add ginger and garlic paste. Add minced turkey, salt to taste and chopped green chilli. Cook the mixture well and when it is done keep it aside till it cools down.

For Roll
1. Hammer the turkey breast till it gets flat and rectangular in shape. You can have the thickness as per your choice.

2. Put stuffing in the centre of the breast and roll, tie it with thin thread and keep it on a platter.

3. Marinate the roll with curd, salt, chilli powder, kasoori methi and mix it well.

4. Keep the marinated roll in the refrigerator for 3 hours.

5. Pan-sear the roll with a little oil till it gets light brown in colour.

6. Arrange the pot, place thin slices of tomatoes with whole spices and add a little water. Place the turkey roll in the pot and seal it from the top with the lid.

7. Cook it for a minimum of thirty minutes.

8. Make sure the turkey roll is well-cooked and tender.

For Gravy
1. Open the lid, keep the turkey rolls on a platter, put the cooked tomatoes in a blender and blend till smooth. Strain.

2. Heat a pan, add oil, ginger garlic paste and then the blended tomatoes till the tomatoes are completely cooked. Add butter and cream and cook well.

3. Strain the cooked tomato gravy.

Assembly

1. Take a platter, pour the cooked tomato gravy, and give it a thin layer.

2. Place the turkey roll on top of the gravy.

3. Garnish it with edible flowers & micro greens.

4. Serve it with butter naan or steamed rice.

Chef Ajay Markan – USAPEEC

Raan–E–Murgh

Ingredients

Directions

Birbali Turkey Roll

Ingredients

Directions

Assembly