4 Delightful Culinary Recipes from Expert Chefs to Try at Home

These delectable recipes showcase the culinary expertise of renowned chefs. Spicy grilled chicken pairs zesty harissa-marinated chicken with fresh mango salsa and sautéed broccoli and mushroom galouti kebabs offer a savory North Indian appetizer.  A Kebab Platter features a vibrant Hariyali Kebab with refreshing chutneys. And Rajwadi paneer presents a rich and creamy paneer dish perfect for main courses.

Spicy Grilled Chicken with Sautéed Broccoli and Mango Salsa by Bhushan Ganorkar, Executive Chef, DoubleTree by Hilton Goa Panaji 

Ingredients:

Harissa Marinade:

• 7 dried New Mexico Chiles or Guajillo Chiles
• 6 oz jarred roasted red peppers (2 large peppers)
• 2 tbsp tomato paste
• 4 large garlic cloves, peeled
• 1 tsp caraway seeds, toasted and ground
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Kosher salt
• Juice of 1 large lemon (2 tbsp fresh lemon juice)
• 2 tbsp extra virgin olive oil (more for later)

Mango Salsa:

• 3 ripe mangos, diced
• 1 medium red bell pepper, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• Juice of 1 large lime (about ¼ cup lime juice)
• ⅛ to ¼ tsp salt, to taste

Spiced Chicken:

• 4-6 boneless chicken thighs or breasts (about 1-1.5 lbs)
• 1 yellow onion, sliced
• 2 tbsp harissa
• 2 tbsp water
• 1 tbsp date syrup
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• Handful parsley, chopped
• Olive oil
• 5-6 florets of broccoli

Method:

Harissa Marinade:

1. Soak dried chilies in hot water for 30 minutes, then drain, remove stems and seeds.
2. Combine chilies with tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne, salt, and lemon juice in a food processor.
3. Run the processor, drizzling in extra virgin olive oil until a paste forms. Adjust seasonings to taste.
4. Store in a jar, cover with a thin layer of olive oil, and refrigerate.

Mango Salsa:

1. Combine diced mango, bell pepper, onion, cilantro, and jalapeño in a bowl.
2. Drizzle with lime juice and stir. Season with salt and let rest for 10 minutes.

Spiced Chicken:

1. Cut chicken into 1” pieces and combine with sliced onions, 1 tbsp harissa, and spices. Marinate for a few hours or cook immediately.
2. Heat a skillet on medium, add 1-2 tbsp olive oil.
3. Add chicken and onions, cook for 8-10 minutes, stirring occasionally.
4. Mix remaining harissa, date syrup, and water, then pour into the pan. Cook for another 5-7 minutes on medium/low heat.
5. Mix in parsley.
6. Blanch broccoli, sauté in olive oil, and season.
7. Serve chicken with sautéed broccoli and mango salsa.

Mushroom Galouti Kebab by Arjun Shahi, Executive Chef, Kaner Bagh – A Heritage Boutique Hotel

Ingredients:

• 2 cups mushrooms, roughly chopped
• 1 cup cashew nuts & almonds
• 2 onions, finely chopped
• 1 tsp red chili powder
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• ¼ tsp garam masala
• ¼ tsp cumin powder
• 2 tbsp ghee (plus extra for shallow frying)
• ½ tsp coriander powder
• ½ tsp chaat masala
• Pinch of salt

Method:

1. Heat ghee in a kadai.
2. Add sliced onions and cook until golden brown.
3. Add cashew nuts and almonds, sauté.
4. Add garlic, sauté until golden.
5. Add ginger, sauté well.
6. Add mushrooms, red chili powder, garam masala, coriander powder, chaat masala, and salt. Cook until dry.
7. Cool the mixture, grind it, and form tikkis.
8. Shallow fry tikkis in ghee.
9. Serve tikkis on round-shaped rotis with onion and chutney.

Kebab Platter recipe by Chef Nitish Chandra Phani, executive chef, The Tamara Kodai

Ingredients:

Hariyali Kebab:

• 50g boiled potatoes
• 15g boiled green peas
• 25g boiled spinach
• 15g boiled French beans
• 25g paneer
• 3g chopped green chilies
• 3g roasted cumin powder
• 2g chaat masala
• 5ml oil
• 10g ghee
• 3g salt
• 10g cornflour

Mint Chutney:

• 75g fresh coriander leaves
• 25g fresh mint leaves
• 2 chopped green chilies
• 3ml lemon juice
• 2g salt
• 1g chaat masala

Roasted Pineapple Chutney:

• 100g pineapple cubes
• 2g red chili powder
• 3g salt
• 2g chaat masala
• 2g roasted cumin powder
• 1g black salt

Garnish:

• 10g sliced fresh onion rings
• 1 lime wedge
• 6 roasted cashew nuts

Method:

Hariyali Kebab:

1. Grate boiled potatoes and paneer. Mix with chopped green chilies.
2. Heat oil in a pan, sauté French beans, spinach, and green peas.
3. Add roasted cumin powder and chaat masala, mix well.
4. Combine with potato-paneer mixture, add salt, mix well.
5. Shape into balls, flatten, sprinkle with cornflour, and set aside.

Mint Chutney:

1. Blend all ingredients, adding 2 ice cubes to retain color.
2. Pour into a serving bowl.

Roasted Pineapple Chutney:

1. Marinate pineapple cubes with all ingredients for 30 minutes.
2. Roast at 160°C for 10 minutes, blend, and place in a serving bowl.

To Fry and Serve Kebabs:

1. Heat ghee in a non-stick pan, shallow fry kebabs until golden on both sides.
2. Arrange kebabs on a plate, press a cashew nut onto each.
3. Serve with mint chutney, pineapple chutney, lime wedges, and onion rings.

Rajwadi Paneer recipe by Arjun Shahi, Executive Chef, Kaner Bagh – A Heritage Boutique Hotel

Ingredients:

• 500g paneer (cottage cheese), cubed
• 200g roughly sliced onions (4 medium)
• 200g roughly chopped tomatoes (4 medium)
• 5-6 garlic cloves
• 4-5 ginger slices
• 1-2 green chilies
• 15-20 broken cashew nuts
• 2 tbsp fresh cream
• 3 tbsp oil (divided)
• 2 tsp salt (or to taste)
• 2 tsp red chili powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 tsp turmeric powder
• 2 bay leaves
• 2-3 green cardamom pods

Green Chutney:

• 1 cup green coriander
• ½ cup mint
• 2 green chilies
• 2 garlic cloves
• 2 ginger slices
• 1 lemon
• 1 tsp black salt
• 1 tsp chaat masala

Method:

1. Heat 2 tbsp oil in a pan, add onions, ginger, garlic, green chilies, and cashews. Cook until light brown.
2. Add salt and powdered spices, stir well.
3. Add tomatoes, cook until soft, then cool the mixture and blend into a fine puree with 1 cup of water.
4. Heat 1 tbsp oil in a pan, add bay leaves and cardamom pods.
5. Add blended puree, mix, then add beaten fresh cream.
6. Add paneer cubes, simmer for 2 minutes. Check and adjust salt.
7. Add green chutney, mix well, and garnish with coriander leaves.