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Abu Dhabi, UAEWednesday 21 November 2018

Two recipes from Marryam Reshii's 'The Flavour of Spice'

Try out these two recipes: Vineet Bhatia’s Mustard-infused Chicken Tikka Chef, and Rishabh Anand's Mango turmeric ice cream

Mustard-infused chicken tikka . Lisa Barber
Mustard-infused chicken tikka . Lisa Barber

Chef Vineet Bhatia’s Mustard-infused Chicken Tikka

Preparation time: 15 mins, Cooking time: 25 mins (Serves 2)

Mustard-infused chicken tikka . Lisa Barber
Mustard-infused chicken tikka . Lisa Barber

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)

Mango turmeric ice cream
Mango turmeric ice cream

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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Read more:

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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