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Davis Chicken Supreme Sizzler

Davis  Chicken Supreme Sizzler

Well grilled and scrumptious, French Davis Chicken is unique stuffed chicken served with buttered vegetables, grilled tomatoes and nicely prepared mushroom and pepper sauce.

Popular dish of France, City of Paris.…

Recipe

Ingredients

Quantity

Chicken Breast

120 gms

ChoppedOnion,Carrots,Leek,Celery(for stuffing)                                                                                               

30gms.

Chicken Mince (for stuffing)                                                                                                  

50gms.

Parmesan Cheese

40gms

Mushroom  Sauce

100gms.

Thyme, Oregano & Parsley

½ tsp. each.

Grilled Tomatoes

50gms

Salt & Black Pepper

As per taste

Grilled Vegetables(Babycorn,broccoli,peppers)

60gm

Dijon Mustard & Cream  

2tsp & 50ml

Butter,White Wine & Olive Oil

20ml each

Method

  • Take the chicken breast make a slit in between and stuffed the chicken mince stuffing with the help of small knife. Marinate the chicken with salt,pepper,olive oil & mustard.

  • Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm.

  • Discard the fat from the skillet. In the same skillet, over medium heat, bring 1/4 C. chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce with mushroom; stir in black pepper and adjust seasonings to taste.

  • Keep ready tossed buttered vegetables, grilled tomatoes and little bit of french fries.

  • Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the buttered vegetables to serving plates; top with chicken and coat with the cream sauce;keep ready a hot sizzler plate with bed on  it(blanched cabbage) serve.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team).                                     


Achari Paneer Ke Parche

Achari Paneer Ke Parche

Creamy, layered, delicate and delicious, paneer ke parche is presentation of tandoor chef’s craftsmanship.

Indian cuisine is full of flavours and everyone there are a lot of varieties that you can explore. One such dish is Tandoori Paneer Ke Parche, which is an exceptionally interesting yet delicious dish. Try this easy recipe enjoy with your loved ones!!!

Recipe

Ingredients

Quantity

Paneer(Cottage Cheese)

250 gms

Ginger & Garlic Paste                                                                                                    

100gms.

Dice Onion, Bell Pepper & Tomato                                                                                    

50gms each.

Grated Cheese

2 tbsp.

Garam Masala Powder & Shahi Jeera

½ tsp each.

Mace Cardamom Powder & Ground Pepper

½ tsp each.

Cashew Paste/Hang Curd & Mix Pickle Paste

 50gm+50gm

Black Salt

As per taste

Lime Juice

1tsp

Mint Chutney

2tsp

Method

  • Cut paneer into 2-inch cubes and make a slit in middle. In a mixing bowl, add fresh cream, butter, ground pepper, salt and ginger garlic paste and mix well.

  • Put a small saucepan on medium flame and dry roast the peppercorns in it.Once the peppercorns are cool enough, grind them to a coarsely crushed pepper.

  • Now, take a large bowl and add melted butter in it along with ginger-garlic paste, fresh cream, crushed pepper, mixed pickle paste hang curd and salt. Marinate the cottage cheese,tomato,bell pepper and onion in this mixture

  • Now insert the marinated cottage cheese, bell peppers, tomato and onion into skewers sticks.

  • Place the skewers in ready tandoor and roast them for 7-8 Minutes.

  • Served with mint chutney and onion rings.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team).


Jaitooni Basil Pepper Fish Tikka

Jaitooni Basil Pepper Fish Tikka

This fish tikka preparation is an unique example of innovation by culinary brigade of The Acura BMK Hotel.

Artistically cooked in tandoor, lemony, roasted with goodness of olive oil and flavorful with green fresh basil.

Jaitooni Basil Pepper Fish Tikka is an exceptionally interesting yet delicious dish. Try this easy recipe enjoy with your near & dear!!!

Recipe

Ingredients

Quantity

White Fish Fillets (River Sole) cut into cubes tikka cut-10pcs

500 gms

Ginger & Garlic Paste                                                                                                    

100gms.

Green Chilli ,Coriander

50gms each.

Basil Puree & Olive Oil/Jaitoon ka Tel

4 tbsp.

Garam Masala Powder & Yellow Chilli Powder

½ tsp each.

Mace Cardamom Powder & Ground Pepper

½ tsp each.

Cashew Paste/Hang Curd

 50gm+50gm

Black Salt/Salt

As per taste

Lime Juice

1tsp

Mint Chutney

2tsp

Method

  •  Mix the fish with the lemon juice, ginger and garlic pastes.

  •  Heat the ghee in a frying pan and add the crushed peppercorns. Stir, then immediately pour into the prepared marinade. Mix well.

  • Add the fish to the marinade and set aside for 30 minutes.

  •  Skewer the fish and roast in tandoor until cooked, basting with butter halfway through. Serve hot.


Prepared By-Chef Dharmender Kanouj (Executive Chef-The Acura BMK Gurgaon & Team).


Patialashahi Meat

Patialashahi Meat

The splendid mutton stew from the royal house of Patiala, full of flavours and irresistible taste.

Patialashahi Meat (or Mutton Patiala) is a lamb stew with juicy pieces of mutton simmered in a light sauce with onions, tomatoes and mild spice, traditionally cooked in handi. Patialashahi Meat is an exceptionally interesting yet delicious dish. Try this easy recipe enjoy with your loved ones!!!

Recipe

Ingredients

Quantity

Mutton Boneless cut into cubes

01kg

Ginger & Garlic Paste                                                                                                    

100gms.

Green Chilli,,Coriander

50gms each.

Onions, tomatoes & Tomato Puree

250gms each.

Coriander Powder,Tumeric & Kashmiri Chilli Powder

½ tsp each.

Mace, Small & Big Cardamom, Black Pepper,Cinnamon,Bay Leaves

½ tsp each.

Brown Cashew Paste/Hang Curd

 50gm+50gm

Salt

As per taste

Lime Juice

1tsp

Crushed cumin, coriander seeds,blackpepper,chilli whole                                                                                                                                                                      

Method

  • Heat ghee in a handi, add the mutton curry cut, onions and salt, bhunno over low heat until both are light brown.

  • .Add the ginger and garlic pastes, bhunno for 8-10 minutes, add cardamom, cloves, bay leaves, cinnamon and pepper stir for 30 seconds.

  • Then add water (approx. 750ml), cover and simmer, stirring occasionally, until the mutton is tender. Remove the pieces of mutton from the gravy and keep aside. Add red chilies and turmeric to the gravy, stir, add coriander powder and stir.

  • Increase to medium heat, add tomatoes andbhunno*until mashed, add water (approx. 60ml) and simmer.

  • Meanwhile, skewer a ginger roundel between 2 pieces on a 2-inch wooden stick, place the skewers in the gravy and simmer for 5 minutes, turning the skewers at regular intervals. Add cumin powder and stir for a minute. Adjust the seasoning. Serve hot…

Prepared By-Chef Dharmender Kanouj (Executive Chef-The Acura BMK Gurgaon & Team).


Doodhi Elaichidana Kebab

Doodhi Elaichidana Kebab

A creative vegetarian kebab preparation by The Acura BMK Chef’s. Artistical blend of spices and patiently pan grilled. Doodhi Elaichidana kebab with right texture and full of magical flavours makes it unique gourd kebab. Garnish with crispy green threads…                                        

Recipe

Ingredients

Quantity

Lauki or Bottle Gourd

500 gms

Ginger & Garlic 1+

1 tsp.

Cardamom Big, Cardamom Small & Cloves 2+

1 tsp.

Cinnamon Stick,Bayleaves(02 No’s) & Desi Ghee

2 tbsp. each.

Garam Masala Powder & Whole Jeera

½ tsp each.

Yellow Mirch Powder & Roasted Channa Powder

½ +2 tsp.

Boiled Potatoes

 150gms

Black Salt & Hang Curd

As per taste

Anardana  Powder

1tsp each

Mint Chutney                                                                                                                                                                                                                             

1tsp

Method

Wash, peel and dice the lauki. Boil it in water with the channa dal, cardamoms, cinnamon stick, bay leaf, and salt till tender. Strain the water and set aside.

. Remove the whole masalas from the lauki mix, and mash the rest. Add all the remaining ingredients, except the cloves and desi ghee. Mix everything together to get a smooth consistency.

  • Smoke: Take a large bowl, and place the mixture in it. Take two pieces of burning charcoal, cloves and desi ghee in a smaller bowl, and place it on top of the Lauki mix. Cover it with a lid immediately, and set it aside for a few minutes.

  • Now divide the mixture into equal parts, and make balls with your palms. Press each ball between your palms to give it the shape of a medallion or tikki.

  • Heat desi ghee in a non-stick pan, and fry the kebabs on a low heat on both sides till they turn golden brown.

  • Serve hot with mint chutney, crispy greens & onion rings.

Prepared By-Chef Dharmender Kanouj (Executive Chef-The Acura BMK Gurgaon & Team).


Cheesey Murgh Malai Tikka

Cheesey Murgh Malai Tikka

Chicken cooked in a marinade with yoghurt, cheese coriander & chillies

Murgh Malai tikka kebabis one of the most famous Indian kebabs with a very distinct taste.Murghis chicken andMalaiis cream. The name can be interpreted in two different ways, one being that the chicken cubes are marinated with cream along with other ingredients; alternatively, that the kebab itself is soft and creamy when eaten immediately after cooking. I have added little extra cheese to make it MELTED HEAVEN or CHEESEY MURGH MALAI TIKKA                                                  

Ingredients (Serves 2)

550gm chicken thighs B/L cut to bite size pieces

01tbsp malt vinegar,4garlic cloves ground to a paste, 1”ginger ground to a paste

11/2 tbsp. hang curd, 50 ml double cream,01 heaped tbsp. corn flour

50gms cheddar cheese grated,1tsp green chilli paste, Salt to taste

01tsp finely chopped coriander leaves

Melted butter for basting, Pinch garam masala powder, pinch Chaat masala

Method

  1. Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes. In a separate bowl mix together the hang curd, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chilli paste, chopped coriander and salt.

  2. Add this mix to the chicken and marinate 20 minutes or preferably overnight.

  3.  Preheat the oven/tandoor onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook in the oven/tandoor for 10-12 minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.

  4. Take the chicken off the skewers and rest them over roti or Naan. Sprinkle with a pinch of garam masala powder and Chaat masala. Serve with a green chutney and onion salad.

Prepared By-Chef Dharmender Kanouj (Executive Chef-The Acura BMK Gurgaon & Team).


Amritsari Mutton Chaap

Amritsari Mutton Chaap

Crispy, delicate and delicious, Amritsari mutton chop is full of flavours and irresistible taste.

Try this succulent tandoori lamb chops cooked Amritsari style on the clay oven. Amritsari mutton chaap is an exceptionally interesting yet delicious dish. Two marinades means it takes more time to prepare, but you’ll achieve more flavours. Try this easy recipe enjoy with your loved ones!!!

Recipe

Ingredients

Quantity

Lamb Chops(Mutton Chaaps)-10pcs

500 gms

1st marinade-Ginger & Garlic Paste                   

100gms.

Green Chilli, Mint ,Coriander

50gms each.

Tomato Puree

4 tbsp.

Garam Masala Powder & Kashmiri Chilli Powder

½ tsp each.

2nd marinade-Mace Cardamom Powder & Ground Pepper

½ tsp each.

Cashew Paste/Hang Curd

 50gm+50gm

Black Salt/Salt

As per taste

Lime Juice

1tsp

Mint Chutney

2tsp

Method

  • Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs. and up to 4 hrs.

  • Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs. Or overnight. Now insert the marinated mutton/lamb chops into skewers sticks.

  • Place the skewers in ready tandoor and roast them for 12-15 Minutes.

  • Serve with lime wedges for squeezing over .Served with mint chutney and onion rings.


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team).


Tandoori Fruit Platter

Tandoori Fruit Platter

An artistical innovative preparation by The Acura BMK Chef’s. Goodness of fruits,flavour of spices and patiently chargrilled. Apples, guava, pineapple and pears are marinated in a magical masala marinade and cooked in a tandoor oven.

Garnish with tandoor roasted grapes makes it a culinary delight…

Recipe

Ingredients

Quantity

Apple,Pineapple,Guava,Pears & Grapes(Few)

250 gms

Ginger & Garlic                                                                                                              

1+1 tsp.

Pepper Corns crushed & Amchur Powder                                                                      

2+1 tsp.

Balsamic Vinegar/Malt Vinegar & Olive Oil

2 tbsp each.

Garam Masala Powder & Whole Jeera

½ tsp each.

Degi Mirch & Coriander Powder & kebab masala

½ tsp each.

Hang Curd

50gms

Black Salt & Sugar

As per taste

Anardana  Powder

1tsp each

Mint Chutney

2tsp

Method

  • Take olive oil in a bowl and add balsamic vinegar, powdered sugar, curd, anardana, kebab masala, garam masala, roasted cumin, and kashmiri mirch powder.

  • Then add black salt and crushed peppercorns. Mix well.

  • Marinate the apples, guava, pineapple, grapes and pears in the prepared mixture for about half an hour.

  • Put on to the skewers, and cook in a tandoor or an oven.

  • Serve hot with mint chutney & cucumber sticks.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team).



Nimbuda Mahi Fish Tikka

Nimbuda Mahi Fish Tikka

Chargrilled, lemony, peppery fish tikka an artistic preparation by Kaarigari of Chef Brigade, The Acura BMK Dig into brilliant, succulent chunks of sole fish! Smeared with masalas and cooked to perfection on a traditional Indian tandoor, these should crown the list of your bites.  

Ideal as an appetizer or side dish…

Recipe

Ingredients

Quantity

Sole Fish Tikka Cur(40gm*5)

200 gms

Chopped Ginger- Garlic 2+

2 tsp.

Mustard seeds/Ajwain/Black pepper 

1 tsp each.

Amchur Powder/Raw Mango Powder

2 tbsp.

Garam Masala & crushed black pepper

½ tsp each.

Mace Cardamom & Ground Coriander Powder                                           

½ tsp.

Beetroot Juice/Hang Curd

50ml+50ml

Black Salt

As per taste

Rose Petals/Rose Powder

1tsp

Mint Chutney

2tsp

Method

  • Wash the fish, squeeze the excess moisture and place in a large bowl. Add lemon and ginger garlic paste. Mix. Season with salt, white pepper. Cover and marinate in the refrigerator for 10 mins.

  • Meanwhile, place ginger, garlic, cumin seeds, garam masala, ground coriander, red chili powder and yogurt in marinade fish.

  • Add mustard seeds, ajwain and crushed black pepper. Mix. Cover, and marinate for another 30 minutes or overnight if possible.

  • Preheat grill. Thread fish pieces onto skewers. Grill for 10-15 minutes or until cooked through. Served with mint chutney and onion rings.

Prepared By-Chef Dharmender Kanouj(Executive Chef-Acura BMK Gurgaon & Team).

                  


Tehdaar Paneer Tikka Kali Mirch

Tehdaar Paneer Tikka Kali Mirch

Creamy, layered, delicate and delicious, paneer tikka kali mirch is presentation of tandoor chef’s craftsmanship.

Indian cuisine is full of flavours and everyone there are a lot of varieties that you can explore. One such dish is Paneer Tikka Kali Mirch, which is an exceptionally interesting yet delicious dish. Try this easy recipe enjoy with your loved ones!!!

Recipe

Ingredients

Quantity

Paneer(Cottage Cheese)

250 gms

Ginger & Garlic Paste

100gms.

Dice Onion, Bell Pepper & Tomato 

50gms each.

Grated Cheese

2 tbsp.

Garam Masala Powder & Shahi Jeera

½ tsp each.

Mace Cardamom Powder & Ground Pepper

½ tsp each.

Cashew Paste/Hang Curd

 50gm+50gm

Black Salt

As per taste

Lime Juice

1tsp

Mint Chutney

2tsp

Method

  • Cut paneer into 2-inch cubes and make a slit in middle. In a mixing bowl, add fresh cream, butter, ground pepper, salt and ginger garlic paste and mix well.

  • Put a small saucepan on medium flame and dry roast the peppercorns in it.Once the peppercorns are cool enough, grind them to a coarsely crushed pepper.

  • Now, take a large bowl and add melted butter in it along with ginger-garlic paste, fresh cream, crushed pepper, hang curd and salt. Marinate the cottage cheese,tomato,bell pepper and onion in this mixture

  • Now insert the marinated cottage cheese, bell peppers, tomato and onion into skewers sticks.

  • Place the skewers in ready tandoor and roast them for 7-8 Minutes.

  • Served with mint chutney and onion rings.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)