Passport & Plate - Bharela Dum Murg
New Zealand | Friday, March 14, 2014 | 1 photos
Ingredients
Ingredients:
Chicken Breast-2
Onion-500 gms
Tomatoes-700 gms
Ginger Garlic paste-150 gms
Whole Garam Masala-50 gms
Cumin & Coriander powder-15 gms
Red Chilli Powder-20 gms
Turmeric Powder-10 gms
Salt- to taste
Extra Virgin Olive Oil-100 ml
For Stuffing:
Paneer (cottage cheese)-200 gms
Red Chilli-10 gms
Onions- 1
Chat masala- 5gms
Green chilli-1
Fresh coriander – 2 sprig
Salt-to taste
How to prepare this recipeMethod:
1.Take whole garam masala, onions and make fine puree of it. Take tomatoes and make a puree of it separately. Marinate the chicken with ginger garlic paste and salt.
2.In a kadai (Indian wok)or pan take extra virgin olive oil, add onion puree and cook till it turns brown in color. Add the cumin & coriander powder, red chili powder, turmeric powder and cook.
3.Add the tomato puree and cook until the raw flavor goes away. Add water, salt and cook it further. Make stuffing for the chicken, by grating the paneer, finely chopped onion, chili, coriander, salt and chat masala.
4.Take the marinated chicken breast, give it a butterfly cut, hammer it and place the stuffing on it. Roll it and tie it with a thread.
5.Place the tied chicken in the kadai with curry and cover it with aluminum foil and keep the kadai on the pan to give it steam.
6.Once the chicken is cooked, remove it and further cook the gravy till thick in consistency.
Garnish and serve it hot.
The story behind this recipeHi, my name is Manish Kamath. I come from the land of diversity in every sense, people be it culture, dresses and the most important; Food.
Way back in 2010 whilst I was still studying my Hotel Management in India, The Consortium of Extra Virgin Olive Oil, Rome, Italy organized a national level Budding Chef competition in three different state of India. This gave me a window to show my talent to the world in a broader aspect.
The path towards it was difficult as it was an open challenge from three states of India. Twenty people got selected from every part and I was one of them. The challenge was to use olive oil in creating New and Unique Indian recipe. The winner would get a chance to go to Italy during the harvesting and milling period and spend a weeks’ time in different region of Italy along with the Indian journalists Celebrity Chefs and know more about Olive Oil
A lot of things started buzzing in my mind, as the completion was held in New Delhi, India during winters, using extra virgin olive oil would have made the food healthier to eat., I wanted to use lean meat in such a way that it would not only melt in your mouth but also give you warmth in the body.
I wanted authentic Indian spices only, thus ‘Bharela Dum Murg ‘came as a relief to me as I thought it would be the only recipe which suited the occasion, I used authentic Indian spices like Cumin and coriander, turmeric and red chilli powder from south India. Ensuring that every bite of the recipe would be filling and satisfactory. Not only the Italian but even the Indian chef’s and the nutritionist who were in the judging panel found out that the recipe was one they were looking out for in terms of presentation, taste and nutritional value.This is how “Bharela Dum Murg”(Stuff smoked Chicken) was invented. Not only the winning recipe but a ticket to Italy and I proudly say it to everyone my first international flight was earned by me!.
