Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

CHEF'S CORNER

Chicken in a bucket

PHOTOs: SANDEEP SAXENA

Tasty feast Balti murg prepared by Shiva Nand Kain

This dish is from Punjab. During weddings people used to make large quantities of it. It used to be served in a bucket! That’s why the name. People would sit row after row, either on the floor or chairs. Servers would spoon it straight from the bucket on to the plate. I can see the sight right before my eyes. I can smell the spices too!

The great thing about it is that all the masalas are used sabut. The use of whole spices helps when cooking large quantities. The process becomes easier and quicker.

Shiva Nand Kain is the Senior Executive Chef at Jaypee Siddharth. He uses his travels to learn new dishes.

The marinade is simple. But the chicken should be allowed to rest in the marinade for long enough, so that the garlic and white pepper flavour can seep through.

Cooked in butter and with the addition of fresh cream, it is a fairly heavy preparation. But it’s for a wedding after all. And nothing less than the best should be served on that special day.

1 kg chicken with bone

50 gms garlic

200 gms curd

Salt to taste

White pepper to taste

4 green chillies

4 tomatoes 100 gms unsalted butter

500 ml chicken stock 50 ml cream 10 gms fresh coriander

Clean and cut the chicken into small pieces, marinate it with chopped garlic, curd, salt and white pepper. Keep it in the freezer for at least 30 minutes. Heat unsalted butter in a thick bottomed pan and cook the marinated chicken. Add the chicken stock and cook until the chicken is well done. Finish the dish by adding slit chillies, cut tomatoes and fresh cream. Check the seasoning, serve hot, garnished with chopped fresh coriander.

(The chef spoke to Nandini Nair.

He can be contacted

at snkain@jaypeehotels.com)

Printer friendly page  
Send this article to Friends by E-Mail