Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two delectable recipes.
Murgh Shan-e-Shadab
Ingredients:
For the marinate:
- 4 nos chicken breasts, flattened gently
- 2 tbsp ginger garlic paste
- 2 tsp lemon juice
- ½ tsp chilli powder
- 1 tsp turmeric powder
- 1½ tsp garam masala
- 2 tbsp curd
- 1 tsp brown onion paste
- Salt to taste
For the filling:
- 100 gm chicken kheema
- 50 gm Amul cheese
- 75 gm onions, chopped
- 2 green chillies, chopped
- 2 tbsp cilantro/corriander, chopped
- 2 tbsp mint
- 1 tsp cooking oil
- ½ tsp chilli powder
- ½ tsp garam masala
- 1 tsp cumin powder
- 1 tsp ginger garlic paste
- Salt to taste
Method:
- Marinate the chicken with the marination ingredients for 15-20 minutes.
- Add oil to a pan and heat it. Add ginger garlic paste and saute the paste until the raw smell disappears.
- Add chicken kheema and mix well. Roast the kheema for a few minutes until it changes its colour, keep stirring.
- Add salt, chilli powder, garam masala and cumin powder. Mix well and cook the kheema for a few minutes until the oil leaves the sides.
- Add water and cook the kheema on medium to low flame until it gets soft and tender.
- Cook the kheema for about five minutes and also make sure no water remains. Keep aside.
- After cooling, mix cheese together and divide into four portions. Spoon one portion on each marinated chicken breast and make a tight roll.
- Spray a baking tray with some oil and arrange the stuffed chicken on it. Brush with some oil and cook in the oven at 300ºF till it is cooked.
- Garnish with fresh chopped cilantro/coriander leaves and serve.
Gandane Ka Saag
Ingredients:
- 500 gm sarson saag, chopped
- 600 gm spinach, puree
- 100 gm methi, chopped
- 200 gm onion
- 20 gm cumin
- 20 gm coriander powder
- 30 gm turmeric powder
- 20 gm cumin powder
- 40 gm chilli powder
- 3 tbsp ghee
- 10 gm Kashmiri chilli
- 100 gm butter
- 20 gm kasoori methi
- 100 ml cream
- 50 gm garlic
- 10 gm ginger
- 20 ml oil
- Salt to taste
Method:
- Take a heavy bottom pan, heat the oil, add cumin seeds and garlic till golden brown.
- Add the onion and saute. Add all the other ingredients except the spinach paste.
- Cook the masala properly. Add cream and butter. Let it further cook for 5 minutes.
- Add the spinach paste and cook till well mixed. Check for seasoning. Garnish with cream and whole red chilli.
