MADEIRA INFUSED BHARWAA CHICKEN KEBAAB
INGREDIENTS
Chicken Breast, boneless & thinly sliced sheets 2- 2.5 inch width – 1 Piece For the Marination,
Curd, hung in muslin cloth overnight – 1/2 cup Mustard Oil – 1 tbsp Kasoori Methi – 1 tsp Deggi Chili Powder – 1 tsp Salt, to taste Cumin Powder – 1 tsp Garam Masala – 1 tsp Kashmiri Chili Paste 1 tsp Ginger Garlic Paste – 1 tbsp Madeira Red Wine or Indian Whisky – 1 tbsp For the Filling,
Oil – 1 tbsp Ginger, chopped – 1 tsp Garlic, chopped – 1 tsp
Green Chilli, chopped & as per spice level – 1 tsp Turmeric Powder, a pinch Chicken Leg Keema – 1 Cup Salt, to taste Garam Masala – 1 tsp Cream – 2 tbsp Cheese, grated – 2 tbsp Fresh Coriander, chopped – 1 grated For Finishing,
Cumin Seed, slightly crushed – 1 tbsp
Coriander Seeds, slightly crushed – 1 tbsp Butter, melted – 1 tbsp Chaat Masala, to sprinkle Lemon Slice, to serve with Mint Chutney, to serve with
METHOD
To make the filling, heat some oil in a non-stick pan and add ginger and garlic. Sauté. Add green chili, turmeric powder. Add chicken leg minced (keema) and sauté. Further scramble the keema to small granular texture. Add salt and garam masala. Now add cream and reduce a bit. Take off the flame and add grated cheese to make a lumpy filling. To make the marination, take the hung curd in a mixing bowl. Whisk nicely. Add cumin powder, garam masala, mustard oil, ginger garlic paste, Kasoori methi, deggi chili powder and chilli paste. Whisk well. Add the Madeira red wine or whisky to give it a nice complex flavour. Keep aside. Thinly cut the chicken breast into 2 – 2.5 inch width slices. Marinate with the above marination overnight so that it absorbs flavour. Spread the chicken slice on a clean plate. Add a spoon full of the filling made prior & roll over to make stuffed kebab. Apply a little more marination. Sprinkle cracked cumin seeds and coriander seeds and put on the skewers horizontally. Cook on a barbeque. Baste with melted butter using a brush. Cook evenly from all sides. Once nicely charred and cook, take out, sprinkle with chat masala and serve with mint chutney.
— Recipe by Chef Kamal Sharma, Executive Chef, Finch Rhythm & Brews, Mumbai