Chef Roshan Seth is a hospitality professional with a dynamic career of more than eight years which reflects pioneering rich multicultural experience and year-on-year success in Food & Beverage industry with a large and multicultural organizational matrix.This array includes the likes of Hyatt, Mahindra Holidays, Mumbai Airport Lounge Services, Mirah Hospitality, Food Link Restaurants Pvt Ltd, First Fiddle Restaurants and many other critically and commercially acclaimed restaurants. Roshan brings with him an impressive industrial experience in Hospitality, Outdoor Catering, High-end food solutions, Elegant buffets, Fine dining, Aviation catering & nouvelle concepts in the food industry. His cooking style is invigorating and personally, he brings in an enduring commitment towards excellence.

                       

 

Menu Head Small Plates

Yield 1 Portion
Ingredients Qty
Chicken leg boneless 320 Gm.
First Marination
Lemon grass 60 Gm.
Garlic paste 25 Gm.
Green chili paste 15 Gm.
Salt to taste
Second Marination
Hung curd 80 Gm.
Fresh cream 45 Gm.
Black pepper 10 Gm.
Processed cheese 35 Gm.
For Basting
Lemon grass 20 Gm.
Cream 10 Gm.
Butter 10 Gm.

Method
Wash & pat dry the chicken leg boneless.
In a mixing bowl combine ingredients for the first marination and mix the chicken and let it rest in the refrigerator for 6 hours
In another mixing bowl, combine ingredients for the second marination and mix until it forms a smooth paste, add in the chicken marinated for 6 hours and massage the marination into the chicken, let it rest in the fridge for 12 hours .
Skewer the chicken pieces and cook in the tandoor, in case if there’s non availability of the tandoor, spread in a baking tray and cook at 245 degrees Celsius for 15-20 mins.
In between the cooking processes, bast the chicken with the basting liquid mix.
Serve along with a salad and a lachch aparatha

NIMBU KALIMIRCH CHICKEN
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