Gulf News Food Show's Burrata Butter Chicken: A delicious twist on the classic!

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Serves: 2

Ingredients

180 gms Chicken cubes

4 Bay leaves

3 pods of Green cardamom

2 pods of Black cardamom

3 tbsp Red chilli paste

3 Tomatoes, (chopped)

3 tbsp Cashewnuts

2 tbsp Butter

1 tbsp Honey

½ cup Water

½ tsp Dried fenugreek leaves

2 tbsp Ginger garlic paste

3 tbsp Cooking cream

2 tbsp Oil

2 tbsp Ginger-garlic paste (equal measure)

1 tbsp Lemon juice

2 tbsp Yoghurt

2 tbsp Red chilli paste

5 gms Cumin powder

5 gms Garam masala

5 gms Fenugreek leaves powder

2 gms Green cardamom powder

½ tsp Chaat masala (store bought)

Salt to taste

Method

Gravy

Take a deep pan and add oil. Once the oil is hot, add bay leaves, green and black cardamom, and red chilli paste. Cook over a medium flame until they crackle.

Then add chopped ginger, garlic, tomatoes, and cashew nuts. Cook the ingredients well. Then, blend, strain, and set aside.

Next, take another pan, add one tablespoon of oil, and heat it up. Then add ginger-garlic paste, red chilli paste, and tomato gravy.

Cook until you get the perfect colour and consistency. Finish by adding butter, salt, honey, cardamom powder, dried fenugreek leaves, and cooking cream.

Chicken Tikka

Add the ginger-garlic paste, salt, lemon juice, and red chilli paste to the chicken cube and refrigerate it for 30 to 35 minutes.

Then, in a bowl, mix yoghurt, salt, red chilli paste, cumin powder, garam masala, dried fenugreek leaves, green cardamom powder and chaat masala as second marination, whisk it well until it becomes a smooth paste.

Add the first marinated chicken to the second marination. Now, leave the chicken for a minimum of 35 to 40 minutes.

Then, skewer the chicken cube and cook it in a claw oven until cooked. ( Or cook it in the oven at 180°C for 10 to 15 minutes.)

In a serving bowl, add the gravy with grilled chicken tikkas and top it off with burrata cheese.

Tips

Minimise the usage of salt as we use burrata cheese in the dish.

You can opt for paneer instead of chicken.

Make sure you don't overuse fenugreek leaves powder, as it can taste bitter.

I have created a unique recipe that combines the aromatic spices of Indian cuisine with the rich, creamy textures of Italian cheese. This fusion dish offers a delightful blend of flavours that will leave you craving more. It's kid-friendly, so even the little ones will love it. Give it a try at home!

- Chef Neeraj Rana is the Executive Chef of Bombay Bungalow.

Do you have a favourite recipe to share? Write to us at food@gulfnews.com.