Chef Vineet Bhatia’s Mustard-infused Chicken Tikka
Preparation time: 15 mins, Cooking time: 25 mins (Serves 2)
8 pieces of chicken tikka, cut from the breast
½ tbsp ginger paste
½ tbsp garlic paste
1 tsp lemon juice
salt to taste
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
▶ 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.
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)
750g cream, preferably from Elle & Vire
2 tbsp turmeric powder, freshly ground
4 tbsp sugar
400g fresh mango puree
1 tbsp ice cream stabiliser
▶ 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.