Sabzy Potli Recipe
Shiitake Butter Chicken, Crispy assorted vegetables barberry muraba, Smoked chicken tikka shiitake mushrooms aromatic tomato sauce
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Ingredients
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Shiitake Butter Chicken
Smoked Chicken Tikka & Aromatic Tomato Sauce
Crispy Assorted Vegetables & Barberry Murabba
Finishing & Assembly
Method
Shiitake Butter Chicken
- 1
Marinate chicken and shiitake
In a bowl combine yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, paprika and 1 tsp kosher salt. Add chicken pieces and shiitake halves, mix until coated. Cover and refrigerate 30 minutes (up to 4 hours).
- 2
Sear chicken and mushrooms
Heat 1 tablespoon vegetable oil and 2 tablespoons butter in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear chicken pieces in batches until golden on both sides, about 3–4 minutes per side. Transfer to a plate. In same skillet add shiitake caps and sear 2 minutes per side until browned; transfer with chicken.
- 3
- 4
Finish chicken
Return seared chicken and shiitake to skillet. Add black pepper and 1 tsp salt (adjust later). Simmer covered 8–10 minutes until chicken cooked through (internal temp 165°F/74°C). Stir in heavy cream and lemon juice, warm through 1–2 minutes; do not boil. Taste and adjust seasoning. Garnish with chopped cilantro.
Smoked Chicken Tikka & Aromatic Tomato Sauce
- 5
Marinate tikka
Combine yogurt, smoked paprika, tikka spice blend, lemon juice, and 1/2 tsp salt. Toss chicken pieces until coated. Marinate 20–30 minutes.
- 6
Cook tikka (oven or stovetop)
Option A (oven): Preheat broiler or 475°F (245°C) oven. Thread or spread chicken on a tray, brush with 1 tbs olive oil. Broil/roast 8–10 minutes turning once until charred at edges and cooked through. Option B (stovetop): Heat 1 tbs oil in skillet over medium-high. Add chicken in a single layer, cook 3–4 minutes per side until charred and cooked through. Remove and keep warm.
- 7
Make aromatic tomato sauce
In a small saucepan heat a drizzle of olive oil over medium. Add minced shallot, garlic and ginger; sauté 2–3 minutes until fragrant. Stir in tomato paste and cook 1 minute. Add 1/2 cup water or chicken stock, simmer 4–5 minutes to meld. Stir in fenugreek (or dried kasuri methi), adjust salt. If you prefer a smoother sauce, blitz briefly with an immersion blender. Toss finished tikka into the sauce or serve sauce spooned under/over the tikka pieces.
Crispy Assorted Vegetables & Barberry Murabba
- 8
Prepare barberry murabba
Rinse barberries quickly under cold water and drain in a fine sieve. In a small nonstick pan combine 2 tbs sugar and 2 tbs water over low heat until sugar dissolves. Add drained barberries and warm gently for 1–2 minutes until they plump; do not overcook or they will disintegrate. Stir in 1 tsp butter and set aside.
- 9
Crisp vegetables
Pat julienned vegetables dry. Toss lightly with the 2 tbs flour, 2 tbs cornstarch and 1/2 tsp salt to coat. Heat 1/2 cup neutral oil in a skillet over medium-high. Fry vegetables in batches, stirring and tossing until edges become crisp and lightly golden, about 2–3 minutes per batch. Remove to paper towel-lined tray and season immediately with a pinch of smoked sea salt if desired. Keep warm in a low oven (200°F/90°C).
- 10
Assembly for vegetables and barberries
Scatter a small mound of the crisped vegetables on each plate and spoon a teaspoon or more of the warm barberry murabba on top or to the side to provide tart-sweet contrast.
Finishing & Assembly
- 11
Plate the Sabzy Potli
On each serving plate spoon a base of aromatic tomato sauce (from the tikka component) or a ladle of the butter chicken sauce, depending on preference. Arrange several pieces of shiitake butter chicken and smoked chicken tikka on the plate, placing some crisp vegetables beside them. Dot the dish with barberry murabba in small spoonfuls.
- 12
Garnish and serve
Finish with microgreens or mixed herbs, a squeeze of lemon wedge over the proteins, and a light sprinkle of smoked sea salt. Serve immediately so vegetables stay crisp.
