Chef Sandeep Sonawane sends us the recipe for his Bong-inspired kasundi and honey barbeque chicken from Bonobo’s new menu. Sen and sensibility!
2 chicken breasts (with bone)
200 ml Bengali ‘kasundi’ mustard
20-25 ml organic honey
2 sweet potatoes
1 Thai bird’s eye chili
50 gms feta cheese
1 tsp chipotle chili powder or 1 tsp spicy smoked paprika
1 spring onion
2 tsp cilantro (chopped)
1 tsp fresh cream
Prepare a marinade of the kasundi mustard, organic honey and the chipotle chili powder. Make slits in the chicken with a sharp knife and spread the marinade over it. Let it sit for about 4 hours for best results. Grill the chicken on a barbecue grill, char grill or char broiler until char lines appear. If you don’t have any of these, you can use a pan to grill it. Place it in a preheated oven at 250 C and allow it to cook for 10-15 minutes.
Meanwhile, heat some kasundi mustard with a touch of cream and pour the resulting sauce over the chicken breasts upon plating. Bake the sweet potato in an oven until cooked and smash them with a spoon but do not make a mash or a puree. While smashing the sweet potato, add in the feta cheese, chopped Thai bird’s eye chili and cilantro. Place the grilled and baked kasundi honey bbq chicken breasts on a plate atop each other and drizzle with the sauce. In the same plate, set the smashed sweet potato next to the chicken and garnish with slivers of spring onion and fresh cilantro.
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