This Wednesday I attended a product launch by Godrej Tyson, India’s premier poultry and vegetarian products manufacturer.
These are pre-marinated chicken foods that serves as instant food when unexpected guests turn up. Just stir fry and they are done.
However, for the housewife who likes to give her personal touch, these can be turned a surprisingly innovative dish. It is not easy to replicate the original taste each time we churn out something new, (personally speaking, I can never reproduce the same taste) but, with its’ marinated standard chicken, there can be some closeness to the original taste.
Mr Arabind Das, (COO, Godrej Tyson Food Ltd) and Chef Micheal Swamy (of MasterChef fame) demonstrated some wonderful dishes during the cook-off.
The recipes were later shared with us.
Recipe: for Pahadi Chicken
Spiced Potatoes with Pahadi Chicken
2 Sliced potatoes with skin on
4 pods of Garlic
¼ teaspoon turmeric
¼ teaspoon red chilli flakes without the seeds
1 table spoon olive oil
1 tablespoon butter
2 sprigs of rosemary
¼ teaspoon chaat masala
1 pkt of Pahadi chicken
200 grams Mixed berries
100 grams Sugar
100 ml Vinegar
Red chilli 1 nos
Fried onion crisps
Fried tulsi leaves
Wash and slice the potatoes fine
In a bowl mix the chilli, turmeric and oil together
Heat the pan and drizzle a tablespoon of oil on it.
Layer the potatoes on the pan and cook it to a golden brown on both sides
Sprinkle chaat masala over it
Heat oil in a pan and on a slow flame cook the chicken for 8 minutes turning it gently
Layer the potatoes and serve the tikkas on top garnish with fresh basil or toasted tulsi leaves
Recipe: for Achari Tikka
Salad with Asian Balsamic and Panco Encrusted Achari tikka
Mixed lettuce greens
1 red onion
2 tablespoons of Asian Balsamic dressing
½ teaspoon sea salt
½ teaspoon freshly ground pepper
½ teaspoon pink pepper
1 pkt achaari tikka
250 grams Panko Crumbs
1 teaspoon Pink Pepper corns crushed
1 teaspoon garlic powder
500 ml Curd
In a large bowl whisk the egg
In another bowl mix the dry ingredients together
Heat oil in a large kadhai
Dip the chicken in the egg mixture then coat it with panko crumbs
Deep fry the chicken pieces for 6 minutes
Remove and serve with Asian salad
Pour the Asian style balsamic vinegar reduction over the salad
Asian style balsamic vinegar reduction
1 bottle balsamic vinegar
1 litre grape juice
1 teaspoon pink peppercorns
1 teaspoon green peppercorns
½ kg sugar
1-2 tablespoons angostura bitters
6 nos star anise
Bring all the ingredients to a boil
Simmer and reduce to half
This was another interesting creation by chef Micheal Swamy. Fried achari chicken was stir fried, stuffed into zucchini flower, dipped in the cornflour and miada batter and deep fried. I was able to taste and this had very good flavor and chicken was extremely tender.
I am definatedly going to try that…will you?