Chicken Tikka Croquette With Mint Mayo with Chef Kunal Kapur on Cooking Table

Chicken Tikka Croquette With Mint Mayo

Chef	:	Chef Kunal Kapur
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour + Marination Time
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Juicy, boneless chicken pieces are marinated, rolled in a mix of masalas, wrapped in bread crumbs and deep fried to perfection.

Ingredients

• 500 gms boneless chicken
  
  Mustard oil
  
  Ginger-garlic paste
  
  Kasuri methi powder
  
  Coriander
  
  Mozzarella cheese
  
  4 Tbsp yogurt
  
  1/2 Lemon
  
  500 gms refined flour
  
  250 gms mashed potatoes
  
  200 gms bread crumbs
  
  2 Eggs
  
  4-5 Tbsp mayonnaise
  
  Mint leaves
  
  Red chilli flakes
  
  Red chilli powder

Method

Cut boneless chicken into chunks,

Let the pieces marinate in a mix of ginger-garlic paste, lemon and salt.

Prepare another marinade by adding together mustard oil, red chilli powder, ginger-garlic paste, yoghurt, lemon juice & a pinch of Kasuri methi powder.

Add marinated chicken to it and mix well,

Now, put the marinated chicken in oven for about 15 minutes at 180 degree Celsius.

Once cooked, further chop the chicken and mix it with mashed potatoes, coriander, grated mozzarella cheese,kastoori methi powder, red chilli powder & red chili flakes,

Make balls out of the mixture, dip in refined flour, eggs & bread crumbs,

Deep fry.

For mayonnaise mint dip:
Take 4-5 Tbsp of mayonnaise,

Add finely chopped mint & chilli flakes; mix well.

Malwani Chicken Sukka with Chef Seema Chandra on Cooking Table

Malwani Chicken Sukka

Chef	:	Seema Chandra
Recipe Servings	:	3
Recipe Cook Time	:	1 Hour 15 Minutes
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A masaledar chicken recipe with a dense paste and coconut-y flavors. And guess what? It is made with just two tablespoons of oil.

Ingredients

• For the chicken:
  1/2 kg boneless chicken
  
  4 onions, chopped
  
  1/2 tsp turmeric powder
  
  2 Tbsp ginger paste
  
  2 Tbsp garlic paste
  
  2 Tbsp oil
  
  Salt to taste
  
  Water
  
  
  For the masala paste:
  1 coconut, grated
  
  2 whole red chillies
  
  3 garlic pods
  
  1 tsp cumin seeds
  
  1 Tbsp roasted coriander seeds
  
  2 green chillies
  
  1/2 cup coriander leaves, chopped
  
  2 Tbsp malwani masala
  
  Water
  
  For the malwani masala:
  
  12 red chillies
  
  2 tsp whole coriander seeds
  
  4-5 cloves
  
  1/2 tsp peppercorns
  
  1/2 tsp cumin seeds
  
  1/2 tsp shahi jeera seeds
  
  4-5 green cardamoms
  
  2-3 black cardamoms
  
  1/2 cup dry coconut, grated
  
  1 tsp poppy seeds (khuskhus)

Method

For the malwani masala:

Grind all the Malwani masala ingredients and keep it aside.


For the masala paste:
In a pan roast the grated coconut and whole red chillies. Grind this roasted mixture with the garlic pods, cumin seeds, roasted coriander seeds and water.

Now add green chillies, chopped coriander, malwani masala and a little more water. Grind it again into a coarse masala paste.


For the chicken:
Heat the oil in a pan, add ginger and garlic paste, chopped onions and cook for a while. 

When the onions turn translucent, add turmeric, salt and cook for a few minutes.

Add the chicken to the pan, mix it well and then add the masala paste.

Cook for 15-20 minutes or till the chicken is done and well coated in the masala.

Serve hot.

Batata Vada with Chef Kishore D Reddy on Cooking Table

Chef	:	Kishore D Reddy
Recipe Servings	:	4
Recipe Cook Time	:	30 Minutes
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A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.

Ingredients

• 500 gm potatoes
  
  Oil for deep frying
  
  
  Tempering:
  
  5 gm mustard seeds
  
  2 gm curry leaves
  
  5 gm turmeric powder
  
  3 gm red chilli powder
  
  10 gm green chillies
  
  10 gm ginger
  
  10 gm garlic
  
  1 lime
  
  10 gm coriander leaves
  
  Salt
  
  
  Batter:
  
  200 gm gram flour
  
  Water
  
  5 gm red chilli powder
  
  5 gm turmeric
  
  3 gm crushed cumin
  
  Salt
  
  2 gm soda bi-carb

Method

Cook the potatoes until soft, peel and mash coarsely.

Chop or crush together the green chillies, garlic, ginger and the coriander leaves.

Using the mentioned ingredients make a thick batter.

Heat oil and add mustard seeds, after they crackle add the curry leaves.

Mix in all the rest of the tempering ingredients and add to the mashed potatoes.

Divide the potato mixture into equal sized portions, approximately the size of a lemon.

Dip each ball in the batter and deep fry until golden brown in color.

Serve hot with a chutney.

 

Chicken Mascarpone with Chef Rity Dalmia on Cooking Table

Chicken Mascarpone

Chef	:	Ritu Dalmia
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Chicken breast stuffed with a creamy mascarpone cheese filling. Cooked in the oven or barbecue and served with a white wine sauce.

Ingredients

• 1 kg chicken breast
  
  100 gms mascarpone cheese
  
  50 ml olive oil
  
  Few slices parma ham (optional)
  
  1 clove garlic minced
  
  Handful of chopped parsley
  
  Salt and pepper to season
  
  
  For the sauce:
  
  100 ml chicken stock
  
  1 lime squeezed
  
  50 ml white wine
  
  Pinch red chilly flake
  
  25 ml olive oil
  
  1 Tbsp butter
  
  Salt and pepper

Method

In a mixing bowl mix oil, parsley salt, pepper and minced garlic.

Coat the chicken breast evenly with this marinade.

Slit the chicken breast length ways to create a pocket.

Put a spoon of mascarpone and place the ham slice and close it with a toothpick.

Repeat with all the chicken breasts. Keep aside.


For the sauce:

In a pan melt the oil and butter, add the wine, chicken stock and lemon juice.

Throw in the chilly flakes, season with salt and let it simmer while the chicken is being cooked.

You can cook the chicken in the oven at 200 degree Celsius for about 10-12 minutes or until cooked or over a pan or on a barbecue, pour a spoon of sauce and serve.

Note: Basically mascarpone works as a tenderiser for the chicken and has a very subtle flavour to it. If you want you could add sliced tomatoes along with mascarpone for the stuffing.

Andhra Pepper Chicken with chef Kishore D Reddy on Cooking Table

 

Andhra Pepper Chicken

Chef	:	Kishore D Reddy
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes
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Chicken marinated with coriander and lemon and cooked on high heat with curry leaves.

Ingredients

• 500 gm chicken drumsticks
  
  10 gm turmeric
  
  50 gm ginger garlic paste
  
  100 gm green chilli paste
  
  Salt to taste
  
  50 ml lemon juice
  
  Oil to pan fry
  
  5 gm cumin seeds
  
  2 gm curry leaves
  
  100 gm onions
  
  50 gm coriander powder
  
  50 gm crushed pepper
  
  50 gm coriander leaves

Method

Chop the onions and the coriander leaves.

Marinate the chicken drumsticks with turmeric, ginger garlic paste, green chilli paste, salt and lemon juice. In a kadai heat oil and add cumin seeds.

After they crackle, add the chopped onions and saute till they turn golden.

Add curry leaves, coriander powder and crushed pepper. Saute for 2 more minutes and add the marinated chicken.

Sear on high flame, then reduce heat and cook for a further 15 minutes stirring occasionally.

Sprinkle chopped coriander leaves and cook for 2 minutes.

Before serving garnish with more crushed pepper and coriander leaves.

Punjabi Machchi with Chef Niru Gupta on Cooking Table

Punjabi Machchi

Chef	:	Niru Gupta
Recipe Servings	:	2
Recipe Cook Time	:	25 minutes
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Here's a simple fish recipe zinged into a Punjabi avatar! Fish fillets coated in garlic, red chilli, mint paste with a dash of chillies, lemon juice, amchur, garam masala and cooked to perfection.

Ingredients

• 600-750 gm fish fillets, cut into cubes and marinated
  
  
  For the marination:
  1 Tbsp lemon juice
  
  1 tsp garlic paste
  
  1 tsp ajwain, crushed
  
  1 tsp mint paste
  
  1 Tbsp oil
  
  1 tsp green chilli paste
  
  1 tsp salt or as required
  
  1 tsp kashmiri chilli powder
  
  
  For garnishing:
  
  1 tsp amchur
  
  1 tsp garam masala
  
  1 cup onions, finely sliced
  
  1 lemon, cut into wedges

Method

Keep the marinated mixture refrigerated for an hour.

Put oil in a pan and cook covered at high heat for about a minute, then add fish to it.

Cook uncovered at high heat for 15 minutes, turn once.

Garnish with the amchur, garam masala, onions and lemon wedges.

Serve hot.

Ilish Machher Jhol (Hilsa Fish Curry) with Chef Avanti on Cooking Table

Ilish Machher Jhol (Hilsa Fish Curry)

Chef	:	Avanti
Recipe Servings	:	4
Recipe Cook Time	:	20 Minutes
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Hilsa fish curry: This Bengali recipe is very easy to prepare, tastes delicious and is a great accompaniment with steamed rice.

Ingredients

• Hilsa fish (easily available in West Bengal, but found in most parts of India throughout the year), cut into thin pieces.
  
  1 tsp black cumin seeds (known as kalongi in Hindi and kalo jeeray in Bengali)
  
  1/2 tsp turmeric powder / haldi
  
  2 to 4 green chillies
  
  1 Tbsp mustard oil (or any vegetable oil)
  
  Salt to taste

Method

Shallow fry the Hilsa fish pieces, till golden brown. Keep aside.

In a pan, heat 1 Tbsp oil, add about 1 tsp black cumin seeds and let them crackle.

Add about a cup of water to it, about 1/2 tsp haldi, salt to taste and let the water come to a boil.

Add the fried Hilsa pieces. Split the the green chillies into two or cut them into half and add to the curry.

Cook for 2 mins.

Hilsa curry is ready. Serve with steamed rice.