MONSOON BBQ

LABELLED “THE GIRL WITH GOLD IN HER FINGERS” BY THE LEGENDARY CHEF MARCO PIERRE WHITE, CHEF AMNINDER SANDHU IS CO-FOUNDER OF BLISS FOOD EXPERIENCES AND FOUNDER OF COOKING HATS HOSPITALITY. SHE EMBRACES TRADITIONAL INDIAN COOKING PRACTICES, LOCALLY SOURCED INGREDIENTS, AND HAS AN ARDENT LOVE FOR LONG FORGOTTEN RECIPES PASSED DOWN FROM GENERATION TO GENERATION. HERE, SHE SHARES WITH US 4 DELICIOUS WAYS TO USE OUR GRILLS THIS MONSOON…

- Chef Amninder Sandhu

SMOKED BHUT JOLOKIA CHICKEN

Ingredients

For the chicken:

Whole chicken with skin – 800 gms x 2 Chickens

Ginger-garlic paste – 3 tbsp

Yellow chilli powder – 2 tbsp

Degghi chilli powder – 2 tbsp

Rapeseed oil – 10 tbsp

Butter – 350 gms

Coriander powder – 1 tbsp

Cumin powder – 1 tbsp 

Lime juice – 200 ml

Kala chaat masala – 4 tbsp

Black pepper powder – 2 tbsp

Naga ghost peppers (dried) – 2 pieces

Salt – 1 tbsp 

For the salad: 

Raw mango – 1 kg

Spring onions – 1 bunch (cleaned)

Heirloom cherry tomatoes – 3

Jaggery powder – 5 tbsp

Crushed peanuts – 4 ½ tbsp

Coriander sprigs – ¼ bunch

Lime juice – 6 tbsp 

Method:

For the chicken:

Marinate the chicken in all the above-mentioned ingredients.

Grill over a BBQ pit fired with apple wood. You can also use mango wood or charcoal based on the availability.

For the salad:

Julienne the raw mango and spring onion, and cut the cherry tomatoes in half.

Add coriander sprigs and crushed peanuts.

Make a dressing using the jaggery powder and lime juice.