A 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!
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
- 2 tablespoons of pomegranate molasses
- Some cherries tomatoes for garnish
- A small bouquet coriander
- Wash and rinse the chicken thigh.
- Make some slits in the chicken.
- 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.
- Mix well with your hands all the ingredients together and put the chicken into a plastic bag.
- Keep it over night inside the refrigerator in order to marinate.
- The following morning remove the marinated chicken from the plastic bag.
- Arrange the chicken thigh in skewers.
- Cook them on a large grill pan.
- Brush them a little with butter from time to time.
- 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
- With a little brush remove any dirt from the potatoes.
- Wash the potatoes.
- Place a large pot to boil (with water) on a medium heat and add a pinch of salt.
- Add the potatoes.
- Cook the potatoes until they are half cooked.
- Remove the potatoes and put them into a colander and set aside for 20 minutes.
- Scrape off the skin of the potato.
- In a large pan add the butter, the garlic, the cumin powder, the salt and the cumin seeds.
- Mix all the ingredients together.
- Add the potatoes and stir with a wooden spoon.
- 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!
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.