Ever tried your hand at the barbeque? Watch Ayush barbeque delicious chicken with Chef Ranveer Brar and watch their inner Punjabis come to life with this one! This time it's a Double Challenge with double the fun as they pair their dishes with the perfect Dewar's cocktail.
#YouGotChefd2 Presented by #DewarsScotch
Participate in this contest and get a chance to win awesome Dewar's goodies.
Spot 5 things that are double in this episode and put it down in the comments section with #DoubleIsBetter
Chicken Cricket Tikka
Ingredients:
Marinade
Hung Curd 1/4 curd
Tandoori Masala 1 tbsp
Cumin Powder 1 tsp
Garam Masala Powder 1 tsp
Red Chilli Powder 1 tsp
Coriander Powder 1 tbsp
Salt to taste
For the Chicken Tikka
Chicken, boneless chunks; 2 cups
Yellow Bell Pepper; 1, cut into dices
Red Bell Pepper; 1, cut into dices
Green Capsicum; 1, cut into dices
Skewers; 4
Method:
1. Mix the ingredients of the marinade.
2. Add the cut vegetables and chicken to the marinade. Mix well.
3. Skewer the chicken and vegetables on wooden skewers.
4. Grill until cooked.
5. Garnish with green chutney and salad.
Chicken Roulade
Ingredients
Chicken breast, boneless; 3
Chicken mince, for stuffing; 1 cup
For the marination
Dahi; 1 cup
Coriander powder; 1 tbsp
Cumin powder; 1 tsp
Garam masala; 1 tsp
Salt to taste
Chaat Masala; 1 tbsp
Chilli powder; 1 tsp
Kasuri methi; 1/2 tsp
Mustard oil; 1 tbsp
Ginger garlic paste; 2 tbsp
Black Salt; 1 tsp
Tandoori masala; 1 tbsp
Vinegar; 1 tbsp
For stuffing:
Cheddar Cheese; 200g
Chicken Mince; 200g
Chopped Mixed Bell Peppers; 1/2 cup
Other elements
Saffron Pilaf
Salad
Method:
1. Place chicken on a chopping board & hammer the chicken breast till falt, season with salt & pepper & refrigerate.
2. Next, prepare the marination, mix all the ingredients in a bowl & season to taste.
3. Then rub the marination on the flat pieces of chicken & let it rest for 20 mins.
4. Now take a piece of chicken, add the cheese & filling mixture & roll into a pinwheel.
5. Seal like a sausage using the cling flim & refrigerate for 20 mins. 6. Wrap it in aluminum foil and poach in a shallow pan with simmering water and vinegar.
7. Then grill the chicken till cooked, then cut into a ring & serve on a platter with all the saffron pilaf.
Cocktail
Tandoor Smoked Penicillin
Ingredients:
50 ml Dewar’s 12
25 ml Nimbu
25 ml Coal smoked honey
ginger syrup
Charred pineapple
Dewars 12, Fresh Nimbu Juice
Ginger
Honey
Pineapple
White sugar
Method:
1. Shake ingredients and strain onto rocks glass with block ice, garnishing with charred pineapple on a cocktail stick.
2. For the smoked honey-ginger syrup, grate ginger into 1:1 water: honey syrup and hold over low heat in a pan for 15 minutes.
3. Remove from heat and coal smoke using the method in the below video.
To char the pineapple:
4. Cut pineapple into medium-sized chunks (coin-sized cubes) dip in white sugar and blowtorch gently until caramelized.
Music by Epidemic Sound:
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