GUNTUR MURG TIKKA, HERITAGE CARROTS, MINT & GARLIC YOGHURT
Ingredients
- 500g Chicken thigh skinless & boneless
- 100g Hung yoghurt
- 50ml Ginger & garlic paste
- 5ml lemon juice
- 20ml Vegetable oil
- 2gm turmeric powder
- Salt as required
- 5g Kashmiri chilli powder
- 20g butter for basting
- 5g chat masala
- 1bunch fresh curry leaves
- Guntur Masala
- 10pc whole black pepper corn
- 1 whole red chili powder
- 100g whole coriander seed
- 500g cumin seed
- 2g fenugreek seed
- 5pc green cardamom
- 2g cloves
- 1inch cinnamon stick
- 5gm mustard seed
Method
- Dry roast the dry red chillies, coriander seeds, peppercorns, cumin seeds, mustard seeds, fenugreek seeds, clove powder, cinnamon, cardamom, separately till golden. Let it cool down the spices mix and blend to fine powder and keep separate.
- Cut the chicken thigh into small pieces (40g), marinate with ginger garlic paste, salt and lemon juice.
- Keep in the fridge for 1 hour. Take a bowl add Guntur powder spice, turmeric powder, red chilli powder, hung yoghurt, chopped curry leaves & vegetable oil and keep in the fridge for another 1hr.
- Pre heat oven at 200c and then bring to at 180c, keep the chicken in the tray cook for 10 minutes take out and bast with melted butter and cook for another 10 minutes.
- Sprinkle chat masala & lemon juice and serve with accompaniments.
Mint & garlic yogurt
- 10g Chop fresh mint
- 5gm Fried garlic
- Salt to taste
- 80g Greek yoghurt
- Mix all the ingredients in ball with yoghurt mix well and keep in the fridge
- Pickled heritage carrots
- 8p lightly blanched heritage baby carrots or normal carrots
- 2gm mustard seed
- Vegetable oil
- 5gm mix pickle paste
- Few leaves of curry leaves
- Take a pan with vegetable oil, add mustard seed when its start cracking adds curry leaves, put blanched carrots and pickle puree, mix well and keep in the jar.
About Chef Ashok Sharma
Chef Ashok Sharma is working as Executive chef with Indian Essence Restaurant by Atul Kochhar, in London. Prior to this, he worked as Head chef in one of the highly acclaimed Michelin Star Restaurant Benares Bar & Restaurant at Mayfair in London. He is combining the flavours of Indian spices with UK produce; he is trained in Michelin star restaurant and leading five-star hotels in India and abroad. He is working in London for more than ten years.
Chef Ashok is born in India’s first planned and beautiful city, Chandigarh which is known for Punjabi food culture. He did his schooling from DAV school Chandigarh where cricketer Yuvraj Singh studied, did his Hotel Management Degree from Chandigarh Institute of Hotel Management (CIHM).
Soon after passing out from CIHM, he joined Taj Mahal Hotel New Delhi. To expand his exposure and enhancing culinary knowledge he moved to Hilton Saket. Later, he moved to Crowne Plaza, Gurgaon. He was keen on broadening his culinary knowledge, so he moved to London for higher studies and did Masters from University of Bedfordshire, United Kingdom. There were good opportunity in London for Indian Chefs, so, he joined Colony Bar & Grill, restaurant with modern Indian concept restaurant, here he worked as a sous chef.
He is the first person in his family to opt for hospitality industry. His Grandmother is role model, who inspired him to connect with culinary. He used to relish all the dishes she made in the kitchen. Right from childhood he used to observe his Grandmother’s secret recipes and made up his mind to join hotel industry in food production.
Mentor: Chef Atul Kochhar is Chef Ashok’s Mentor. Ashok assisted him for his three cook books namely Curry’s of the world, 30 Minutes Curry’s & Ten Years of Benares. He also did demonstrations for BBC & B4U Channel. He supported Celebrity Master Chef UK finalist and assisting appearance in the BBC channel.
Chef Ashok did charity events with world’s well known celebrity chef’s that includes Chef Atul Kochhar, Chef Simon Hulstone, (Chef Owner of The Elephant in Torquay, Michelin starred restaurant overlooking the harbour). Chef Tommy Banks (Thomas Banks, a British Michelin Star winning head chef. His restaurant, The Black Swan at Oldstead, was rated the best pub in the world in 2017) and Chef Tom Sellers (He’s the maverick chef famous for his Michelin-starred restaurant, Story).
Chef Ashok served to top celebrities with good food and service compliments like Former British Prime Minister Tony Blair, Will Smith (American Actor and Rapper), Bollywood Celebrities like Kangna Ranaut, Shahid Kapoor, Prabhu Deva, Arjun Kapoor and cricketer Yuvraj Singh to name a few.
He represented Benaras Restaurant in World’s biggest food festivals “Taste of London” where he demonstrated and promoted Indian delicacies. He offered tasting sample of Indian cuisine to visitor’s from all over the World, which was well appreciated. It may be noted that “Taste of London” is known as Mecca of Culinary. Chef Ashok opened two Modern Indian cuisine Restaurants namely Sidhu in P&O cruises with capacity of 150 covers. He participated in Roux Scholarship and got appreciation from Chef Roux.
Chef Ashok Sharma says “I am fortunate to be trained under my mentor, Grand Master Celebrity Chef Atul Kochar. He changed my perception of culinary world and made me think out of the box, rest everything followed on its own. I am firm believer in Plating up food and creating new dishes is an art in itself, so a great profession for those that are creative.
Chefs often create new menus and to add new special dishes to menus which continues on regular basis.
Editor in Chief : Mewati SItaram
