Traditional Indian dishes

CHICKEN XACUTI

Serves: 2

Ingredients

• Chicken leg boneless 250 gm
• Tomato, chopped 100 gm
• Onion 150 gm
• Garlic ginger paste 15 gm
• Red chilli, whole5 gm
• Coriander, whole10 gm
• Black peppercorn3 gm
• Coconut, fresh, grated100 gm
• Jeera, whole3 gm
• Cumin ½ gm
• Red chilli powder5 gm
• Star anise 2 gm
• Cinnamon 3 gm
• Cloves 4 pc
• Oil 20 ml
• Coconut milk30 ml
• Chicken seasoning cubes 10 gm
• Turmeric powder 10 gm
• Coriander, fresh 10 gm
• Salt ½ tsp
• Lemon wedge 1 pc

Method

Bishnu Singh Chef de Cuisine, Peppermill, Dubai

Cut chicken into curry pieces.

Soak the chilli in hot water for ten minutes.

Meanwhile, roast coriander, star anise, tomato, jeera, red chilli powder, cumin and chicken cubes in a dry pan over medium heat, stirring constantly for a minute or two until the colour changes and a pleasant aroma is given off. Turn onto a plate.

Roast peppercorn for 2-3 minutes, stirring constantly. In the same way roast the fresh grated coconut separately. Add to the other roasted spices.

Put the sliced onion in the pan and dry roast, stirring, until brown.

Place chillies in an electric blender with all the roasted ingredients as well as the turmeric, cloves and cinnamon.

Add some of the water in which the chillies were soaked and grind to a paste.

Heat oil in a heavy pan and fry the ground mixture and the garlic and ginger, stirring constantly, until oil separates from the mass.

Add the chicken, sprinkle with salt and stir to coat every piece of the chicken with the mixture.

Add ½ cup of hot water, cover and cook on very low heat, stirring occasionally and adding more water if necessary, until the chicken is tender.

The gravy should be very thick and dark; add coconut milk accordingly.

Garnish with fresh coriander and a wedge of lemon.

Serve with rice and pickles.

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SHAHI TUKDA

Serves: 1

Ingredients

• Brioche bread 45 gm
• Pistachio ice cream 80 gm
• Sugar 5 gm
• Ghee 2 tsp
• Milk 60 ml
• Saffron 0.2 gm
• Almond biscotti 10 gm
• Almond 5 gm
• Raisin 2 gm
• Icing sugar 2 gm

Method

Toast the brioche with ghee in a pan on very low heat and sprinkle with a bit of sugar to caramelise it.

Prepare the saffron sauce by reducing the sugar, milk and saffron into a thick sauce.

Scoop the ice cream on top of the brioche and drizzle with saffron sauce.

Top with almond biscotti, sliced almonds and raisins.

Dust with icing sugar.

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KHUMB KHAZANA

Serves: 4

Ingredients

• Button mushroom 400 gm
• Spinach 200 gm
• Cheese 30 gm
• Cashew nut, broken 50 gm
• Green chilli 5 gm
• Garam masala 5 gm
• Yellow chilli powder 5 gm
• Chaat masala 5 gm
• Garlic, chopped 20 gm
• Cooking cream 50 gm
• Mustard oil 10 ml
• Salt to taste

Method

Wash and clean the button mushroom.

Heat the oil in a pan and fry the mushroom, before transferring them to butter paper to let the oil drain.

Fry the chilli, garlic and all the spices and marinate the mushroom with the mix.

Marinate the mushroom with all the spices and salt to taste; stuff them with spinach and cheese.

Prepare a paste with cashew nut and cooking cream; coat the mushroom with it and arrange them on skewers.

Grill on a tandoor, then remove and sprinkle with chaat masala.

You can opt to serve the dish with sliced red, yellow and green bell peppers and lemon wedges.