“Real ingredients, cooked with passion food fit for
Gods”, says Chef Sandeep Pande, Executive Chef Renaissance Mumbai Convention
Centre Hotel as he shares his Week special recipe using the KitchenAid Cordless
Hand Blender.
BHATTI DE MURGH LONGOWAL
Chicken Breasts with bone: 10 Nos; Ginger garlic paste
(made in the KitchenAid chopper attachment that comes with the blender):
100
gms; Roasted cumin powder: 100 gms; Hung curd: 250 gms; Beaten Curd: 100 gms;
Salt: to taste; Mustard oil: 150 ml; Kashmiri Chili powder; 20 Gms; Brown Onion
paste: 100 gms; Lemon juice: as per taste; Mint chutney: 400 gms
SPICES MIX FOR CHICKEN
Coriander seeds : 50 gms; cumin seeds: 30 gms; Black
Cardamom: 10 gms; Cinnamon sticks: 10 gms; Cloves C25 ( 5 gms for smoking): 10
gms; Whole dry Red chilli: 30 gms; Mustard oil : 100 ml; Amchoor powder : 20
gms: powdered moong dal wadi : 20 gms
METHOD
Heat the mustard oil and put all the spices in it. Remove
it from the stove and keep it for at least an hour.
Then marinate the sliced pieces of Chicken with lemon
juice, salt and a bit of ginger-garlic paste and keep it aside for 3 hours.
Make a second
marinade using curd, powdered spices, remaining ginger-garlic paste and oil
with the KitchenAid cordless hand blender and keep it aside. Then remove the
chicken from the first marinade and pat it dry. Then add it to the second
marinade. Mix it well and add KitchenAid Cordless hand blender mixed marinade
paste to it. Leave it for another 3 hours.
Now skewer the
Chicken pieces and cook them on Bhatti.
Serve hot with
mint chutney and kebab garnish.
