Celebrate Diwali - the Indian festival of lights - on October 30 with this gorgeous recipe from a new restaurant Jaan at the Penthouse. Based inside Sofitel Dubai Downtown, the venue offers stunning views of the world's tallest building (the Burj Khalifa), but if you can't get their just yet, try Chef Farrokh Khambata's recipe at home.
- Whole Chicken
Tandoori Masala – 55gms
Oil - 15ml
Butter - 15gms
Dried Mustard Leaves – 10gms
Normandie Cream – 10ml
Salt – To taste
Whole Bay Leaf – 2
- FOR MAKHANI PASTE:
Oil – 20ml
Garlic – 7gms
Onions – 1
Ginger – 5gms
Red Chili Paste – 20gms
Coriander Powder – 12gms
Cumin Powder – 8gms
Turmeric Powder – 10gms
Chili Powder – 10 gms
Yellow Mustard Seeds – 5gms
Tomatoes – 200gms (de-skinned and chopped)
Green Capsicum – 30gms
Cashew Nuts – 50gms
Tomato Paste – 25gms
- First marinate the Chicken with a little oil and tandoori masala. Allow to marinate for 12 hours or overnight.
- Cook in the tandoor and then shred the meat off the bone.
- For the Makhani Paste, in a sauce pan, take oil, chopped garlic and sauté.
- Add sliced onions and little chopped ginger and sauté further.
- Add to it red chili paste, coriander powder, cumin powder, turmeric powder and chili powder.
- Cook for a few minutes and then add in the mustard seeds, tomatoes, chopped capsicum, cashew nuts, enough water to cook and a dash of tomato paste.
- Cover and cook till the tomatoes are soft and season with salt.
- Allow to cool and the grind to a paste.
- To make the gravy, take oil and butter in a pan and add to it the dried mustard leaves and the makhani paste.
- Allow to reduce a little and then add in the cream, pinch of salt and whole bay leaf.
- To serve, remove the bay leaf, toss in the shredded chicken.
- Garnish with little cream and serve with a warm roti or naan.
- Main Dishes, Curries
- Total Time
- 34 minutes, 59 seconds