📝 About This Recipe
This dish reimagines the classic clay-oven chicken by infusing it with the earthy sweetness and vibrant jewel-toned hues of organic beetroots. Each succulent morsel of chicken is double-marinated to ensure a tender, melt-in-the-mouth texture, elevated by the subtle floral notes of dried rose petals and aromatic spices. It is a masterpiece of Progressive Indian Fine Dining, balancing the smoky char of the tandoor with a sophisticated, modern aesthetic.
🥗 Ingredients
The Protein
- 600 grams Chicken Thighs (boneless, skinless, cut into 2-inch cubes)
The Beetroot Infusion (First Marinade)
- 1/2 cup Fresh Beetroot Juice (strained and concentrated)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
The Velvet Marinade (Second Marinade)
- 1/2 cup Greek Yogurt or Hung Curd (thick and creamy)
- 1 tablespoon Roasted Gram Flour (Besan) (to bind the marinade)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 2 tablespoons Mustard Oil (smoked and cooled)
- 1 tablespoon Dried Rose Petals (finely crushed)
Garnish & Plating
- 1 handful Micro-greens (radish or cilantro micro-greens)
- 2 tablespoons Beetroot Gastrique (for artistic dots on the plate)
- 1/2 teaspoon Chaat Masala (for a final dusting)
👨🍳 Instructions
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1
Pat the chicken cubes completely dry with paper towels; moisture is the enemy of a good sear.
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2
In a large glass bowl, combine the beetroot juice, ginger-garlic paste, lemon juice, and Kashmiri chili powder. Massage this 'First Marinade' into the chicken and refrigerate for 30 minutes.
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3
While the chicken rests, prepare the 'Second Marinade' by whisking the thick yogurt until smooth in a separate bowl.
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4
Add the roasted gram flour, garam masala, crushed kasuri methi, crushed rose petals, and mustard oil to the yogurt, mixing until it forms a thick, vibrant paste.
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5
Remove the chicken from the fridge and drain any excess liquid that has pooled in the bowl.
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6
Coat the chicken thoroughly with the yogurt-beetroot paste. Cover and marinate in the refrigerator for at least 4-6 hours, or ideally overnight for the deepest flavor penetration.
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7
Preheat your oven to 450°F (230°C) or prepare a charcoal grill for medium-high heat. If using skewers, soak wooden ones in water for 30 minutes.
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8
Thread the chicken onto skewers, leaving a small gap between pieces to ensure even airflow and cooking.
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9
Place the skewers on a baking rack over a tray. Roast for 15-18 minutes, turning once halfway through.
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10
For the signature fine-dining finish, switch the oven to 'Broil' for the last 2-3 minutes to achieve slightly charred, caramelized edges.
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11
Remove from heat and let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring maximum succulence.
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12
Plate by placing three to four pieces of chicken on a slate or white ceramic plate. Garnish with micro-greens, a dusting of chaat masala, and dots of beetroot gastrique for a professional look.
💡 Chef's Tips
Always use hung curd or thick Greek yogurt to prevent the marinade from becoming watery and sliding off the chicken. Roasting the gram flour (besan) in a dry pan until nutty is crucial; it acts as an emulsifier for the spices and oil. If you don't have a tandoor, placing a piece of hot charcoal in a small bowl inside the marinade container (the Dhungar method) adds an authentic smoky aroma. Ensure the beetroot juice is reduced by half over low heat before using to concentrate both the color and the natural sugars. Use mustard oil for that pungent, authentic North Indian kick, but remember to heat it until it smokes and then cool it before adding to the marinade.
🍽️ Serving Suggestions
Pair with a chilled glass of Dry Rosé or a crisp Riesling to complement the floral rose notes. Serve alongside a Mint and Green Apple Chutney for a tart contrast to the earthy beetroot. Accompany with saffron-infused Basmati pilaf or a paper-thin Roomali Roti. A side of pickled radish and onion pearls adds a necessary crunch and acidity to the plate.