Hariyali Chickened Out Tikka

Ingredients

• The Vegetarian Butcher Chicken Chunks

For lotus bun

• 3/4 cup warm water

• 1 tsp instant yeast

• 1 tbsp granulated sugar

• 2 tbsp canola oil

• 290 g all-purpose flour

• 20 g cornsarch

• 1/4 tsp salt

• 1/8 tsp baking soda

• 24 pcs parchment paper

For hariyali masala

• 80 g coriander leaves with stalk

• 15 g mint leaves

• 4 stalks green chilli

• 1 tsp white peppercorn

• 1/2 tsp garam masala powder

• 50 g garlic

• 15 g ginger

• 6-8 whole cashew nut

• 125 g fried onion, crumbled

• 125 g white onion

• 50 ml water

• 200 g spinach leaves

For frying

• 3 tbsp ghee

• 4-5 cloves garlic, finely chopped

• 1 tsp kasuri methi (dried fenugreek leaves)

• 1 whole tomato, deseeded and finely chopped

• 125 g thick yogurt

• 75 ml fresh cream

To serve

Finely sliced carrot, cucumber, chilli, coriander

Method

For lotus bun

Using a small bowl, whisk together warm water, yeast, sugar to dissolve. Wait 15 minutes for yeast mixture to bloom and bubbles to form. Stir in 1 tbsp canola oil and set aside.

Whisk together all-purpose flour, corn starch, salt, baking soda in a medium bowl, followed by stirring in yeast mixture.

After dry and wet ingredients are well incorporated, knead the dough until smooth and soft.

Brush the top of the dough with 1 tsp canola oil, cover the bowl with a cling wrap and let it proof at room temperature till dough doubles in size (around 1 hour).

After dough finishes proofing, knead it for few minutes to get rid of all the air bubbles, followed by portioning the dough into 12 equal balls.

Roll each ball into a 4x7" oval shape, lightly brushing the tops with oil to prevent sticking and folding the dough in half with a small piece of parchment paper in the middle.

Allow the halved oval buns to proof for 20 minutes followed by steaming on high heat for 10 minutes.

After which, turn off the fire and allow the buns to rest inside the steamer for 5 minutes, before using them.

For hariyali masala

Blanch spinach leaves followed by grinding all ingredients to a fine paste.

Bake The Vegetarian Butcher Chicken Chunks at 180° C for 12 minutes or until golden brown.

Heat up ghee on a big frying pan, add in garlic and fry till golden brown, followed by kasuri methi, chopped tomatoes and fry for 2 minutes.

Add hariyali masala paste into the pan and stir-fry till fragrant, add yogurt and continue to stir-fry.

Add in pureed spinach and cook for 2 minutes followed by the baked The Vegetarian Butcher Chicken Chunks and continue to cook on a low heat.

Adjust with salt and pepper and add fresh cream before turning off heat.

To serve

Serve lotus bun stuffed with Hariyali TVB Chicken together with some garnish of carrot, cucumber, chilli and coriander.