Signature Recipes at Jyran - Tandoor Dining & Lounge, Sofitel Mumbai BKC, by Chef de Cuisine, Shadab Ahmed

Jyran Tandoor Dining & Lounge, Sofitel Mumbai BKC

Gandane ka Saag

Method:

· Take a heavy bottom pan, heat the oil add cumin seeds and garlic till golden brown.

· Add the onion and sauté, and then add all the other ingredients except spinach paste.

· Cook the masala properly, then add cream and butter let it further cook for 5 min.

· Then add the spinach paste and cook till well mixed.

· Check for seasoning.

Garnish:

· Garnish with cream and whole red chilli.

Murgh Shan-e-Shadab

Marination:

Filling:

Method:

· Marinate the chicken with the above ingredients (Marination) for 15 - 20 minutes

· Add oil to a pan and heat it. Add ginger garlic paste and sauté the paste until the raw smell disappears

· Add the chicken keema into the Pan and mix well.

· Roast the keema for few minutes until it changes its colour, keep stirring

· Add salt, chilli powder, Garam masala powder, cumin powder mix well and cook the keema for a few minutes until oil leaves the sides

· Add water and cook the keema on medium to low flame until it gets soft and tenderized

· Cook the chicken keema for about 5 minutes and also make sure no water remains and keep it aside

· After cooling, mix cheese together and divide into four portions

· Spoon one portion on each marinated chicken breast and make a tight roll

· Spray a baking tray with some oil and arrange the stuffed chicken on it

· Brush with some oil and cook in the oven at 300º F till its cooked

Garnish:

· Garnish with fresh chopped cilantro/ coriander leaves