Feta Malai Murgh Tikka at Jumeirah Zabeel Saray Ep-21 S02

Join the brilliant Chef Pravish Shetty at his resaturant 'Amala,' Jumeirah Zabeel Saray, as he cooks up a special recipe for us involving the beloved local Feta cheese in an Indian classic kebab.

Feta Malai Murgh Tikka

Ingredients:
240gms - Chicken Breast (sliced)
10gms- Green Chillis (chopped)
50gms- Ginger garlic paste
30ml - Lime Juice
salt to taste
300gm- Labneh/Hung Curd
100gms- Yogurt (optional)
100gms- Amul Cheese (grated)
100gms- Cream Cheese
5gms- Cardomom Powder green
10gms- White Pepper Powder
20 gms- Sugar
5gms- Kasoori Methi (powdered)
2 - Dry Kashmri Chilis (toasted in some oil & crushed)
50ml- Cooking Cream
20 ml- Mustard Oil
50gms- Cashews (roasted & crushed)

Tempered Feta Cheese:
100 gms - Feta Cheese ( block cheese, crumbed by hand)
30ml - Cooking Oil
3gms- Cumin Seed
10gms- Ginger chopped
10gms- Garlic chopped
5gms- Green Chili chopped
10gms- Fresh Coriander stems chopped

For the Smoke:

2-3 pieces of Charcoal
20ml- Ghee
5- Green Cardamom
4- Cloves

100ml- Cooking Oil
10gms- Chaat Masala
10gms- Fresh Coriander chopped

Method:
1)Marinate the chicken breast slices with the chopped green chilis, ginger garlic paste, lime juice &salt. Refrigerate it for at least 2 hours or preferably overnight.

2)Meanwhile, in a mixing bowl, take the Labneh/hung curd along with the yogurt. Add the cardamom powder, white pepper powder,sugar, kasoori methi along with the Amul & cream cheese.

3) Mix in the mustard oil & whisk well to avoid any lumps.Adjust the seasoning.Add the cream to adjust the consistency & lastly mix in the fried crushed Kashmiri chilis .(Optional- add some green chili paste to punch up the spice level)

4)Heat a pan, add the cooking oil followed by the cumin seeds. When they splutter, add the chopped ginger, garlic & green chilis.Cook until lightly colored.Remove it in a bowl to be used later with the feta.

5)Rub the Feta with the end of your palm or simply crush it with the tips of your fingers. Add the above tempering to this mixture along with he chopped coriander stems.Combine this mix with the labneh & then add to the marinated chicken.

6)Take a deep bowl, arrange the chicken on the sides, leaving some empty space in the center of the bowl. In a smaller metal bowl with the lit charcoal, & place it in the center of the chicken, Crush the cardamom & cloves & add to the live charcoal.Drop the ghee slowly to the charcoal & allow the smoke to build.

7)cover it immediately & tightly with foil & leave it at room temperature for 1/2 an hour for the chicken to absorb the flavors & then chill the mix for a couple of hours.

8)Remove the charcoal & discard. Heat a heavy bottom pan. Griddle, add mustard oil & place chicken as shown in video. (Use butter paper if you don't have a griddle).

9)Cook for 5-6 minutes on each side. Once done, sprinkle with Chat masala, fresh coriander & a dash of lime juice. Serve with naan or salad. You can also make the Tempered Cream as shown in the video & spread it over the tikkas.

**To make the "Masaledar Cream" --

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Host- Nicole Barua
💕Instagram - @thehungryhedon
💕Email - [email protected]
(only work emails🙏🏽)
💕Photographs featured by Nicole Barua
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This recipe by Chef Pravish Shetty
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Opening animation by Saloni Nath (Facebook)
Editing by Nicole Barua.
Location: Amala, Jumeriah Zabeel Saray.