When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Vineet Bhatia
View this post on Instagram
Born in Mumbai, Chef Vineet Bhatia brings together culinary delights from all over the country under his wide ambit of cuisines. Over the years of his food journey, he has worked in hotels in Khajuraho, New Delhi and Mumbai, gobbling up French culinary heritages courtesy his peers along the way. Food enlightenment for Chef Bhatia, however, came during his stint in the United Kingdom where he enjoyed the freedom to experiment and develop his own Indian cuisine – a flavour palette engraved in him because of his growing years with his mother. With an illustrious journey backing him up and a gamut of knowledge up his sleeves, this Michelin-starred chef has seasoned each dish with his signature subtle and delicate spicing and created modernist techniques to bring strong flavours common in his Anglicised Indian food.
For this episode of #TnlTasteOfTheWorld, a similar undertone of modernist techniques thriving on spices come into the picture with the global favourite Pangrilled Spiced Chicken/Potatoes cooked using an easy hack.
- 5-inch square butter paper
- Chicken escalope/ 1 cm sliced boiled potatoes
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon of dried herbs
- Pinch of salt
- Cut a five-inch square out of butter paper and slather it with butter on one side leaving two centimetres unbuttered near the edges.
- Sprinkle the paper with a pinch of salt, a mixture of all the spices, and dried herbs.
- Take a thin slice of the chicken breast and place it on the butter paper.
- Fold the paper over the chicken breast and press it down gently.
- In a pan, place the wrapped chicken and let it cook on low heat.
- Flip the chicken over when the edges start to turn white to cook both sides evenly.
- Once cooked, let the chicken cool before slicing it to retain the poultry’s natural juices.
Note: To make the vegetarian version of this dish, follow the same steps replacing the chicken with boiled, sliced potatoes.