Murgh Khuskh Pardah

Ingredients

• Chicken boneless (leg - 60-70gm) 4 units
• Beaten yoghurt 30 gm
• Red chilli paste 10gm
• Salt to taste
• Garam masala 3 gm
• Cumin powder 5 gm
• Pineapple slices 2 slices
• Capsicum 2 wedges
• Tomato 2 wedges
• Onions 2 wedges
• Lemon juice 8 ml
• Ginger garlic paste 5 gm
• Chaat masala 10 gm
• Synthetic vinegar 250 ml
• Tomato ketchup 80 gm
• Worcestershire sauce 15 ml
• Tobasco sauce 10 ml
• Dehydrated pomegranate paste 8 gm
• Yellow chilli powder 4 gm
• Sugar 5 gm
• Royal cumin 4 gm
• Roasted channa dal powder 75 gm
• Ginger garlic paste 8 gm
• Double cream 30 ml
• Pomegranate seeds 20 gm
• Finely chopped fresh corriander 40gm
• For purdah
• Maida 200 gm
• Milk 100 ml
• Sugar 10 gm
• Salt 8 gm
• Clarified fat (ghee) 120 ml
• Egg 1 unit

Method of preparation

1 Wash and pat dry the chicken leg boneless.
2 In a parath, place the chicken, marinate it with salt, red chilli powder, cumin powder, garam masala powder, ginger garlic paste, lemon juice, yoghurt, roasted channa dal powder and set aside for 30 minutes to allow the flavors to seep in.
3 In a mixing bowl, add in the vinegar, worcestershire sauce, tobasco sauce, tomato ketchup, salt, red chilli powder, royal cumin, dehydrated pomegranate seed paste and roasted channa dal powder, whishk well to avoid the formation of lumps.
4 Add the wedges of onions, tomatoes, bell peppers and slices of pineapple into the marinade and set aside for 20 minutes.
5 Skewer the chicken leg boneless and the vegetables separately, roast them in a tandoor.
6 Remove from the skewer, toss them in a 200 ml of the marinate in a sauteuse. Adjust the seasoning with the addition of yellow chilli powder, chaat masala, lemon juice.
7 Finish it with a generous sprinkle of finely chopped fresh corriander, pomegranate seeds and double cream.
8 Knead the ingredients mentioned beside into a soft dough, roll it out to cover the serving dish in which the produce has been placed.
9 Beat an egg and with the help of a brush, apply a generous layer of the egg over the dough that has been rolled over to the serving dish., pre heat it to 200 degrees centigrade for 4 minutes or till a goldenbrown hue isattainted.
10 Serve with kulcha or roomali. (garnish: chopped coriander, ginger julienne, pomegranate seeds fresh, cream swirl)

(by Chef AamerJamal -Senior sous chef, ITC Kakatiya.)