[Exclusive] Radisson Blu Resort Temple Bay’s Murgh Hawa Mahal

It might always seem daunting making dishes that have more than three ingredients and require a grill or more effort than we’re used to, but when we caught up with Executive Chef V.Vijayakumar of Radisson Blu Resort Temple Bay as he walked us through some of his favourite dishes, we discovered that cooking can also be quite fun and exciting!

Located in Mamallapuram, Radisson Blu Resort Temple Bay is the perfect summer getaway destination. With the beach as their backyard, this resort has so much to offer. You can choose to spend the summer eating your way through the many cuisines they serve or take in the activities that the resort offers. They even have a great offer going on right now, so avail of the Summer Chiller Package and take the weight off your shoulders and let Radisson Blu take care of you.

We set up outside their beach-side restaurant, The Wharf, to get a taste of some of the dishes that they serve there. He taught us four different recipes, covering two kinds of meat, seafood and a vegetarian dish just to cover all bases. These recipes are relatively easy for you to do at home. Take a look at the whole video and watch the recipes to get a proper understand of how it’s done.

The first set of recipes we’re featuring are focused on non-vegetarian dishes. One is a continental dish that brings beef and bacon together on a grill and the other is an Indian tandoor dish, that can be cooked on the stove or in a tandoor oven.

Murgh Hawa Mahal

Print Recipe

Delicious Chicken

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

MetricUS Imperial

Ingredients

• Salt to taste
• 10 gms Chopped Garlic
• 1/2 teaspoons black pepper
• 2 chopped green chilli
• 2 teaspoons Chopped coriander
• 5 gms Turmeric
• 1 gm Saffron
• 5 gms Besan Flour
• 1 teaspoon Ginger paste
• 15 gms Grated Cheese
• lemon wedges
• freshly squeezed lime juice
• 2 eggs
• 120 grms Boneless Chicken

Servings MetricUS Imperial Ingredients Salt to taste 10 gms Chopped Garlic 1/2 teaspoons black pepper 2 chopped green chilli 2 teaspoons Chopped coriander 5 gms Turmeric 1 gm Saffron 5 gms Besan Flour 1 teaspoon Ginger paste 15 gms Grated Cheese lemon wedges freshly squeezed lime juice 2 eggs 120 grms Boneless Chicken

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Clean and trim excess fat and skin from the chicken pieces. Dry them with a clean absorbent kitchen towel.
2. Apply lemon juice and keep aside.
3. Add ginger and garlic paste, Besan flour, black pepper, and chop chilli
4. Marinate chicken well and refrigerate
5. Skewer marinated chicken and roast in a moderately hot charcoal fired Tandoor .
6. Make a mixture of egg, grated cheese and saffron.
7. Coated the mixture evenly on the chicken, colour the chicken lightly in tandoor
8. Serve with mint chutney and lemon wedges

The Summer Chiller package is available from April 1st 2016 to August 31st 2016. Packages start from Rs. 10,800, so make your booking today!

For reservations call 1800 425 5500 or 8056012740 and email them at [email protected]

Follow them on on Twitter, Instagram and Facebook for more information and details!