Sudhir Seth - Executive
Chef
Preparation:
1) Clean chicken and make deep incisions on
the breast, thigh, and
drumsticks
2) Mix all ingredients until smooth
3) Marinate the chicken in the mixed ingredients
for 4 hours at least.
4) Skewer the bird, passing the skewer through
the breastbone so it
does not turn.
5) Cook in tandoor (oven at 375 degrees f) for
12-15 minutes, turning
the skewer upside down
to cook evenly.
6) Serve with lemon and mint-yogart sauce.
Preparation:
1) Heat oil, add onions, curry leaves, and saute for
2 minutes.
2) Add tomatoes, ginger-garlic paste, hot peppers,bell
peppers, cilantro,
turmeric powder, and paprika
powder.
3) Saute for 1 minute.
4) Add fish stock and bring to a boil.
Simmer for 20 minutes.
6) Add cononut milk and boil. Remove from fire and
blend the gravy.
7) In a pan, boil the gravy. Add the fish, lobster,
scallops and shrimps.
8) Cook for 5 minutes. Serve garnished with
sliced peppers and rice.