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
Ingredients:
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
Chutney
200
grams Mixed berries
100
grams Sugar
100
ml Vinegar
Red
chilli 1 nos
Garnish
Micro
Greens
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
Ingredients:
Strawberries
Mixed
lettuce greens
Arugula
lettuce
1
red onion
2
tablespoons of Asian Balsamic dressing
½
teaspoon sea salt
½
teaspoon freshly ground pepper
½
teaspoon pink pepper
Chicken:
1
pkt achaari tikka
250
grams Panko Crumbs
1
teaspoon Pink Pepper corns crushed
1
teaspoon garlic powder
1
egg
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
Ingredients:
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
Stuffed flower
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?
