Chef Vineet Bhatia’s Mustard-infused Chicken Tikka
Preparation time: 15 mins, Cooking time: 25 mins (Serves 2)
Ingredients
8 pieces of chicken tikka, cut from the breast
First marinade
½ tbsp ginger paste
½ tbsp garlic paste
1 tsp lemon juice
salt to taste
Second marinade
4 tbsp thick yogurt
1 tbsp vegetable oil
1 tsp mustard seeds
1 sprig curry leaves
1 tsp turmeric powder
1 tsp green chillies, chopped
1 tbsp grainy mustard paste
salt to taste
Method
▶ In a bowl, marinate the chicken with the first marinade. Rest for 20 minutes.
▶ In a pan, heat the vegetable oil and add the mustard seeds. As they begin to pop, add the curry leaves, turmeric powder and chopped green chillies.
▶ Saute for 30 seconds and pour this oil onto the chicken.
▶ Rub the flavoured oil onto the chicken.
▶ Spoon the thick yoghurt and the grainy mustard paste onto the chicken and mix together. Check the seasoning and leave in the refrigerator for six hours to marinate.
▶ Thread the chicken onto skewers and roast in a pre-heated over at 190°C for 12 minutes.
▶ Remove from the oven, baste with the leftover marinade, rest for two minutes and serve.
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Read more: Marryam Reshii's 'The flavour of Spice' has an extra kick
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Mango turmeric ice cream from Rishabh Anand, pastry chef at The Leela Palace, New Delhi
Preparation time: 15 mins Cooking time: 25 mins (Serves 2)
Ingredients
350ml milk
750g cream, preferably from Elle & Vire
2 tbsp turmeric powder, freshly ground
4 tbsp sugar
400g fresh mango puree
1 tbsp ice cream stabiliser
Method
▶ Infuse milk and cream with ground turmeric overnight.
▶ Heat the sugar and mango puree together, then add the stabiliser to the infused mix.
▶ Churn the mix in an ice cream-maker and chill in the freezer.
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Burro Blanco: The hole-in-the-wall bringing Mexican street food to Abu Dhabi
Our summer guide to eating out in the UAE
Recipe: Pan-fried Mediterranean sea bass with pine nuts
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