The Michelin Plate winning owner of Heritage, Dulwich, London, shares his delicious recipe for Murgh Chapli kebabs.
For Chef Dayashankar Sharma, food has always been about respecting traditions and recreating them with a contemporary touch. He opened his Indian fine-dining restaurant Heritage Dulwich during the pandemic and emerged successful. All in a day’s work for the four-time Michelin Plate winner.
In its initial days, it was Heritage Home Dining, available at your doorstep. Created to put a contemporary spin on traditionally grounded recipes, it brought a touch of nostalgia and innovation. For most, it was also an opportunity to experiment with ingredients and foods from lesser-known Indian regions and communities.
Today, the restaurant stands strong as a reflection of Chef Sharma’s three decades’ worth of experience. It’s worth noting that a good chunk of the same was in Tamarind and Zaika – two Michelin-starred Indian kitchens.
Nine months since their launch, the chef has also recently launched a new delivery service and home dining experience. Entitled Jhakaas, Chef Dayashankar Sharma brings his Michelin-starred experience to the kitchen and gives a contemporary twist to some popular Indian classics.
Given his forte, it’s unsurprising that he dabbles in Pakistani cuisine with this Murgh Chapli Kebab. It’s traditionally a Pashtun-style minced kebab, usually uses ground beef, mutton, or chicken with various spices. Shaped like a burger patty, the chapli kabab originally comes from the northern areas of Pakistan, particularly Peshawar, the capital of Khyber Pakhtunkhwa province.
Having added his signature touch to the plate and elevated the juicy kebab, here’s Chef Dayashankar’s recipe for you to try!
Ingredients
- 750 gm chicken thigh boneless
- 1 ½ spoon crushed red chilli
- 1 tbsp crushed cilantro
- 1 tbsp crushed cumin
- ½ tbsp turmeric
- ½ tbsp red chilli powder
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- 1 tbsp chopped green chilli
- 2 tbsp chopped ginger
- ½ a bunch of chopped fresh mint
- ½ a bunch of fresh spinach
- 3 tbsp bread crumbs
method
- Mix all the above ingredients well and leave it in a bowl for 5 minutes to integrate.
- Heat vegetable oil in a deep pan and add chopped ginger and green chilli. Brown for 2 minutes till it finishes crackling.
- Add boneless chicken thigh & cook over high heat for 5 minutes. Stir constantly, do not allow it to stick at the bottom.
- Add all crushed and powdered spices and cook till the chicken is soft (cooked).
- Add chopped coriander, mint, coriander, and spinach. Mix well and take the pan off the heat to let it cool.
- When cold, grind the cooked mixture.
- Add bread crumbs and taste the seasoning (adjust according to taste). Make patties as shown in the picture, and leave them in the fridge to firm up.
- Heat very little oil in a nonstick pan and grill the patties (tikki). Cook to a golden brown.
- Garnish with a seasoned dollop of piped cream cheese on top and mint chutney at the bottom. Top with red cress. Serve.
Read more.
8 monsoon cocktail recipes that will make you want to stay indoors
3 quick cocktail recipes with Belvedere Vodka? Safe.
10 fuss-free recipes with Tipsy Tiger’s range of cocktail mixes
