Chef Ujwal Kumar shares the art of making a kebab
Chef Ujwal Kumar has loved eating kebabs ever since he was a child. “The first time I tasted a kebab was at my friend’s place in Delhi. I was so mesmerised by its taste that I kept going back for those delicious kebabs,” says the Associate Chef De Cuisine of the Mumbai-based Foodlink Restaurant group. It’s no surprise that Bihar-based Ujwal chose kebabs and curries as his specialisations during his training as a chef. Among the many dishes he has experimented with, his favourite is the Banno Kebab — made of rose petals and chicken. “It was one of the first ones I ever cooked, back in 2000 in New Delhi,” he recollects. This month India Bistro is hosting The Great Kebab Trail, where Ujwal, along with his team, will be dishing out scrumptious kebabs including Paneer Peshwari Tikka, Chaap Tajdar and Murgh Kasturi Khass.
Chicken breast 250 gm | Mutton mince 80 gm | Yellow chilli powder 4 gm | Curd 40 gm | Ginger paste 2 gm | Garlic paste 2 gm | Salt 2 gm | Jeera powder 2 gm | Coriander powder 1 gm | Garam masala 1 gm | Cheese 10 gm | Cream 20 ml | Salad oil 10 ml | Chopped green chilli 5 gm | Chopped ginger 5 gm
Method of preparation:
■ Flatten the chicken breast and keep it aside.
■ Pour oil into a thick bottom pan. Add chopped ginger, green chilli and mutton mince.
■ Cook till the mutton is tender and juicy.
■ Cool it and stuff the flatten chicken breast with mutton mince and make a potli (ball).
■ Marinate the chicken potli with dry masalas, curd cream, cheese, salad oil and ginger garlic paste.
■ Grill in the tandoor for eight minutes and serve it hot.
The festival ends on August 31.