800 g chicken thigh chunks 50 ml mustard oil 10 g garam masala powder 30 g dried fenugreek powder SQ salt (2) 50 g Kashmiri red chili paste 200 g hung yogurt 30 ml lemon juice 60 g garlic paste 20 g ginger paste SQ salt (1) 100 g bocconcini
MAKHANI SAUCE
100 g Elle & Vire all Purpose butter 82% fat 150 g Excellence cooking cream 35% fat 10 g fried garlic SQ salt 25 g honey 20 g Deggi chili powder 10 g green chili 80 g cashew nut 800 g whole tomatoes 15 g ginger paste 30 g garlic paste 10 g cinnamon 15 g green cardamom 15 g dried fenugreek powder
HOMEMADE BRIE NAAN
300 g flour 200 g brie cheese 20 g colza oil SQ water 30 g yogurt 80 ml milk 7 g sugar 6 g salt 4 g baking soda 6 g baking powder 30 g Elle & Vire all Purpose butter 82% fat
CRISPY FENUGREEK LEAVES
100 g fresh fenugreek leaves 50 g Elle & Vire all Purpose butter 82% fat
PICKLED LEEK SWIRLS
200 g leeks 1000 g water 20 coriander seeds 1 star anise 10 black peppercorns 100 g sugar 100 ml white wine vinegar 50 g beetroot, diced
ASSEMBLY
30 g Elle & Vire all Purpose butter 82% fat 40 g water 4 g garlic paste 50 g greek style yogurt 3 g pan roasted cumin powder SQ salt
Marinate the chicken pieces in the salt, ginger paste, garlic paste and lemon juice for 2 hours. Prepare a second marinade with the hung yoghurt, red chili paste, salt, dried fenugreek powder, garam masala powder and mustard oil. Marinate the chicken in the second marinade for another 2-3 hours. Skewer the pieces on a metal brochette and cook in a preheated tandoor/conventional oven at 360°C (dry heat) for 5 to 6 minutes or until 60% cooked. Chop the semi-cooked chicken tikka meat. Scrape and clean the chicken skin. Spread the chicken tikka mince mixture on the skin. Place the bocconcini in the centre and fold into a roulade. Secure with baking paper then vacuum pack. Cook in a sous vide bath at 74°C for 1 ½ hours. Chill in an ice bath.
2
MAKHANI SAUCE
Heat half of the butter in a pan. Add the cardamom and cinnamon, sauté for half a minute, then add the garlic and ginger pastes, sauté for another 2 minutes, then add the whole tomatoes, cashew nuts, green chilies and red chili powder. Cover and cook for an hour over a low flame, then puree the mixture. Let cool. Cook over a low flame for 8-10 minutes, then add the honey, salt, fried garlic, cream, the rest of the butter and the dried fenugreek powder. Strain the sauce through a double mesh chinois
3
HOMEMADE BRIE NAAN
Sieve the flour with the baking powder, bicarbonate and salt. Add the sugar, milk, yogurt and water. Knead well into a medium soft dough. Apply a little canola oil and let rise under a damp cloth for one hour. Make equal sized balls weighing 30 grams each. Apply a little canola oil. First press the sides then the centre of the dough ball. Fill with brie, fold it in and flatten. Place on a cloth until ready to transfer to the wall of a preheated tandoor or bake in a conventional oven preheated to 200°C. Remove the naan using skewers when it is crisp and lightly browned on both sides.
4
CRISPY FENUGREEK LEAVES
Heat a thick-bottomed skillet on medium heat. Add the butter, whisking frequently. Once melted the butter will foam up a little, then subside. Watch carefully for the moment it begins to take on a brown colour and have an aroma of hazelnuts. Remove from the heat and transfer to a bowl. Select fresh fenugreek leaves. Individually brush each leaf with clarified brown butter. Arrange on wire mesh and dehydrate in a 55°C oven for 2 to 3 hours.
5
PICKLED LEEK SWIRLS
Use the stem part of the leeks. Cut lengthwise into long strips. Set aside. Combine all of the spices, sugar and vinegar with the water and bring to a boil. Remove from the heat and strain the liquid. Add the diced beetroot and the leek strips to the liquid. Cool and refrigerate for future use.
6
ASSEMBLY
Melt 2 tablespoons of butter in a skillet and baste the roulade until the skin is golden and crispy. Cut the roulade in slices (minimum 5 cm thick). Heat the Makhani sauce. Finish it with butter, simmer for half a minute and adjust the seasoning (don’t overcook or the fat will not remain emulsified). Take the water and blend it with the garlic clove. Add Greek style yogurt, pan-roasted ground cumin and salt to the garlic paste. Blend again and transfer to a piping bag using a rubber spatula. Spoon the Makhani sauce on the plate and place the Roulade on top. Garnish the top with a crispy fenugreek leaf. Randomly arrange 2 to 3 leek swirls over the sauce. Pipe the Greek yogurt randomly over the sauce. Serve hot with naan bread topped with butter.
Recipes
