“Men Look Hot When They Cook”
Signature dish by the Master Chef
To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.
Murg Malai Tikka by Chef Rajiv Bansal-Taj Group of Hotels
Creamy chicken kebabs with a hint of Indian spices & cheese
12 Chicken Leg, Boneless Pieces
30 gm Ginger Paste
30 Gm Garlic Paste
15 ml Lemon Juice
5 gm White Pepper Powder
Seasoning to taste
150 gm Grated Cheddar Cheese
4 no Chopped Green Chili
30 gm Chopped Coriander Leaves
225 ml Cream
100 gm Cashew paste
2 gm Mace powder
2 gm Nutmeg powder
75 gm Roasted Gram Flour
100 gm Melted Butter for Basting
1. Clean the chicken leg boneless pieces and cut them into two. Rub with Ginger garlic paste, pepper, lemon juice and seasoning and keep aside for 20 minutes.
- Make the marinade by blending in all the marinade ingredients and steep the chicken pieces in this marinade for 3-4 hours for chicken to soften and imbibe the flavours.3. Skewer the chicken pieces a bit apart and roast in a clay oven for 6-7 minutes and then rest the skewer on hanger for a few minutes for extra moisture to drip off.
- Baste and roast the kebab again for 7-8 minutes and serve hot with salad and chutney.
- During the marinade stage before cooking- If for cream consistency or any reason you feel that your marinade is thin and not coating- You can add some more roasted Gram Flour to adjust the marinade to nice coating consistency.
- Just after cooking the Kebabs- A gentle napping with a mixture of melted butter, lemon juice and cream gives a wonderful softness and keeps them moist.
3.. Presentation is of great value in a meal experience- We can present same kebab in various ways- On a sizzler, pre- plated, with a lovely chutney and salad in classical way or even mounted on top of a salad or croutons…Choose your unique style!!
Chef Rajeev Kumar Bansal
Having studied Hotel management at Institute of Hotel management, Catering Technology and Applied Nutrition, Pusa, New Delhi- I joined Taj Group of Hotels in July 1989 in their prestigious Kitchen Executive Trainee Program. Taj trained me at each and every stage to become a good Chef and then heading a department and not only heading team/s at different levels/hotels- leading my teams to excellence in business and reputation.
Most important thing that I learnt from Taj is that it’s one thing to be a good Chef but takes a very different approach and effort to be a Chef and a brand manager for the work that we do- It takes involvement in every aspect of food cycle, to be genuinely involved with guests, the team and the environment.
As Chef It is my prime endeavour that the organizational goals and visualization take their due and appointed place in the true sense and in this role I always strive to be a good team leader. Menu genesis, Food styling, Kitchen planning and assisting others is an integral part of my portfolio. Training is yet another facet in which I involve myself because that’s where the real skill and productivity comes from. In all the areas that I have worked in- I welcome and assist others for new ideas and target new products, concepts and going beyond targets in cost management, revenues, and quality & hygiene awareness.
The great culinary Gurus that I have worked with, have trained and empowered me to lead any team and ensure their welfare with organizational success.