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.
