Tamarind and Pomegranate Tandoori Chicken with Bombay Potatoes

imageIMG_3071IMG_3073A few weeks ago, following a very generous invitation, I had the opportunity to try out the Friday Feast Brunch at the Sheraton Grand Dubai. I must say, I am not big on the Brunch scene (as I spend most of my time in my own kitchen), however, as a food lover, I can honestly say the food was delicious! What impressed me was the variety of food offered under one roof, providing the opportunity to Feast on just about anything. I particularly appreciated the stellar service, and attention from their staff, with a special thank you going to Chef Webster, who expertly explains each dish. Feast positively ticks the box for service, atmosphere and the quality and variation of food offered. Instead of going in detail about the Brunch, I’ve decided to recreate my favourite dish; the Tamarind and Pomegranate Tandoori Chicken served with Bombay Potatoes (photographed above). This dish really stood out to me, and is an interesting take on Tandoori Chicken, that uses a range of flavours. Being the highlight of my Feast, I knew I had to share it on my blog!

Serves: 4

Ingredients: (for the chicken)

  • 600g of boneless skinless chicken thigh
  • 1 tablespoon of tamarind
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of chili flakes
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of classic garam masala
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • A pinch of salt
  • Juice of 1 lemon
  • 125g of full fat yoghourt
  • Butter
  • 2 tablespoons of pomegranate molasses
  • Some cherries tomatoes for garnish
  • A small bouquet coriander

PicMonkey Collage

Procedure:

  1. Wash and rinse the chicken thigh.
  2. Make some slits in the chicken.
  3. Into a large bowl add the chicken, the tamarind, the red chili powder, the cumin powder, the chili flakes, the coriander powder, the garam masala, the garlic paste, the ginger paste, the salt, the lemon juice and finally the yoghourt.
  4. Mix well with your hands all the ingredients together and put the chicken into a plastic bag.
  5. Keep it over night inside the refrigerator in order to marinate.
  6. The following morning remove the marinated chicken from the plastic bag.
  7. Arrange the chicken thigh in skewers.
  8. Cook them on a large grill pan.
  9. Brush them a little with butter from time to time.
  10. Coat the cooked chicken in sauce and pour some sauce on the top of it (pomegranate molasses here).

Ingredients: (Bombay roasted potato)

  • 8 potatoes
  • A pinch of cumin seeds
  • 1 generous tablespoon of butter
  • A pinch of salt
  • 1/2 teaspoon of garlic paste
  • A pinch of cumin powder
  • 1 teaspoon of cumin seeds
  • Water

Procedure:

  1. With a little brush remove any dirt from the potatoes.
  2. Wash the potatoes.
  3. Place a large pot to boil (with water) on a medium heat and add a pinch of salt.
  4. Add the potatoes.
  5. Cook the potatoes until they are half cooked.
  6. Remove the potatoes and put them into a colander and set aside for 20 minutes.
  7. Scrape off the skin of the potato.
  8. In a large pan add the butter, the garlic, the cumin powder, the salt and the cumin seeds.
  9. Mix all the ingredients together.
  10. Add the potatoes and stir with a wooden spoon.
  11. Roast the potato for a few minutes (15 minutes for me).

Serve hot with a mango chutney on the side, some cherries tomato and a few coriander leaves. This dish is absolutely delicious, the chicken is soft and melts in your mouth. The cumin seeds bring a crunchy texture and the anise adds taste!

Bon Appétit.

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PS: I would like to thank Rachael Lander for the invitation, Chef Malcom Webster for his kindness and delicious food, Dakara Pardhasaradhi for the recipe, as well as the entire team at the Sheraton Grand Dubai.

37 thoughts on “Tamarind and Pomegranate Tandoori Chicken with Bombay Potatoes

  1. What a visual treat, the flavors are absolutely gorgeous, I would never have thought of adding pomegranate molasses, I’m sure that gave it extra depth and flavor. Your photos are simply enticing, is that a mini cast iron skillet, and did you grill it on the barbeque?

    • Thank you so much Loretta 🙂 This dish is so flavorful and easy to make and truly great eating. You’re right, this is small cast iron skillet (I use them to make individual Algerian bread) and I grilled the chicken on a large grill pan (to collect after the juice).

  2. Interesting flavour combinations, must try it sometime soon, it’s great to be inspired by your blog, thanks for going out for brunch and sacrificing yourself to eat other food, :)although you love to be in your own kitchen most 🙂

    • I agree with you Polianthus, the flavors and the combination are very tasty, I think you will like this recipe.
      It’s important to indulge in mini-sacrifice from time to time 😀 Besides I think my kitchen deserved a break for a change 😉

  3. Looks like it would have been a lovely brunch Linda! Love the fact that you’ve come away and wanted to replicate your favourite dish from the morning to share with all of us… so that we can experience it too! Thank you! 🙂

  4. Your talents are shining through, Linda! It’s fabulous that you were able to recreate these flavors at home. 🙂 I’ve never heard of pomegranate molasses before…I must find some to experience, what sounds like, a delicious flavor. The bombay potatoes look delectable as well. This is an absolutely delicious post!! ❤

    • I can’t thank you enough for writing such a sweet comment Nancy. The pomegranate molasses is very tasty, excellent with meat or duck. It was a very nice experience with a very welcoming staff. Have a wonderful week ❤

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