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QUICK FIX - CHEF YOGESH KUMAR

Lemony murgh malai chop

Grilled chicken Serve hot

Ingredients

Chicken thighs: 6

Pure ghee (for basting) 50 ml

First marination: Ginger/garlic paste: 50g

Malt vinegar; 50 ml

Green chilly paste: 20g

Salt: 10 gm

Second marination: Amul processed cheese: 300g

Corn flour: 5 gm

Egg: 1

Fresh cream: 200 gm

Coconut milk: 50 ml

Thai yellow curry paste: 50 gm

Yellow chilly powder: 10 gm

Turmeric powder: 3 gm

Method

Make slits in the chicken thighs with a sharp knife, then put the chicken thighs in the first marinating. Keep it in the refrigerator for at least 20 minutes.

Chef Yogesh Kumar has been quite successfully luring diners to Sahib Sindh Sultan restaurant at the City Centre Mall in Banjara Hills. A Sous Chef with the restaurant since its inception, Yogesh, a specialist in Indian cuisine, developed and evolved many an interesting recipe for the restaurant.

For the second marination, grate the cheese and knead the rest of the ingredients in it. Mix well in a bowl. Add the cream mix to get coating consistency. Now, remove the chicken from the refrigerator and put it in second marination. Leave it for half an hour. Now, put the well marinated chicken thighs in the tan door skewers and put inside the tan door for roasting. In the meantime baste it with ghee to get the even colour and roasting.

Or, grill it in a microwave on the rotary rack. Remove to a flat dish and serve hot with onion rings and tomatoes.

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