Boti cooked in North Indian style piled on Malabari parantha is a riot of flavours. Add to your plate yet another rich preparation, Multani murg tikka, and what you get is a rich, savoury meal

A typical dish from the stable of Indian cuisine that blends North Indian food tradition with that of the South. Succulent lamb finds itself placed on a Malabari parantha and it can be real fusion of flavours. Add to it Multani murg tikka, yet another North special, rich and juicy, ideal for the winters.

Roti pe boti

Ingredients

Lamb boti — 1 kg

Ginger garlic paste – 25 gms

Salt to taste

Turmeric powder – 3 gms

Red chilly powder – 5 gms

Desi ghee – 50 gms

Garam masala (whole) – 5 gms

Tomato puree – 300 gms

Coriander powder – 5 gms

Green cardamom powder – 3 gms

Roasted cumin powder – 2 gms

Black cardamom powder – 2 gms

Nutmeg powder – 4 gms

Brown onion (paste) — 100 gms

Brown cashew (paste) — 100 gms

Malabari parantha – 02

Method

Marinate boti with ginger garlic paste, salt, turmeric powder, red chilly powder and keep aside for an hour. In a pan heat ghee, add whole garam masala and sauté till they start crackling. Add boti to it and stir for few minutes. Add tomato puree and dry masala and again stir for few minutes. Cook till boti gets tender. Add brown onion, brown cashew nut paste and cook over slow flame till paste gets dry. Serve on top of parantha. Garnish with ginger and coriander.

Multani murg tikka

Ingredients

Chicken pieces – 500 gms

Lemon juice – 3 gms

Ginger-garlic paste -10 gms

Salt to taste

Red chilli powder – 4gms

Hung curd – 30 gms

Chick pea flour (roasted) – 20 gms

Turmeric powder – 3 gms

Cream – 20 gms

Yellow chilli powder – 10 gms

Garam masala powder – 10 gms

Cumin powder (Roasted) – 5 gms

Method

First, marinate chicken with lemon juice, ginger-garlic paste, salt and red chilli powder and keep for at least an hour. For the second marination, use curd, chick pea flour, turmeric powder, cream, yellow chilli, garam masala, oil and cumin powder and keep it for at least an hour.

Skewer the chicken pieces and cook in a tandoor. Cook well till done. Serve hot, sprinkled with chaat masala.

Chef Dheeraj Mathur, Master Chef at Indyaki, Indian specialty restaurant at Radisson Blu Hotel New Delhi Paschim Vihar, has mastered the art of Indian Cuisine. Chef Dheeraj is credited with the opening of The Great Kabab Factory – Indian specialty restaurant at Radisson Hotel Varanasi. In 2008 Chef Dheeraj joined The Great Kabab Factory as a Master Chef in UAE.