Herb-infused tawa chicken, beetroot upma and Punjabi kadhi recipe

Chef Vineet Bhatia shares his signature dish


Fancy a European spin on subcontinental fare? No one does it better than Indego: here, Michelin-starred Vineet Bhatia shares one of his unique dishes.

The recipe

(Serves four)
4 boneless, skinless chicken breasts
1 beetroot, cut into fine matchsticks and deep-fried, to garnish (optional)
Salt to taste

First marinade
1 tbsp each of garlic and ginger paste
1 tbsp lemon juice

Second marinade
3 tbsp chopped fresh coriander
1 tbsp each of chopped mint and basil
½ tbsp chopped rosemary
1 tbsp garlic paste
1 tsp ginger paste
½ tsp finely-chopped green chilli
¼ tsp each of red chilli powder, garam masala and roasted and ground cumin seeds
1 tsp gram flour roux
½ tsp dried fenugreek leaves
2 tbsp vegetable oil
1 tbsp lemon juice

Beetroot upma
1 tbsp ghee
1 tsp each of mustard seeds and finely-chopped fresh ginger
10 curry leaves
½ tsp finely-chopped green chilli
60g semolina
200ml boiling water
2 tbsp each of finely-diced beetroot and beetroot paste
1 tbsp each of coconut milk, unsalted butter, double cream and lemon juice

Punjabi kadhi
1 tbsp gram flour
3 tbsp plain yoghurt, soured by keeping at room temperature for 24 hours
2 tbsp vegetable oil
2 tsp mustard seeds
1 tsp crushed coriander seeds
10 curry leaves
1 tsp each of chopped garlic and ginger
½ tsp chopped green chilli
2 sliced red onions
1 tsp turmeric powder
1 tbsp finely chopped fresh coriander


1 Add the first marinade to the chicken and rub in. Marinate for 30 minutes.
2 Place all the ingredients for the second marinade in a blender to form a coarse herb dressing. Pour this over the chicken and refrigerate for six hours.
3 For the beetroot upma, heat ghee in a pan and add the mustard seeds, curry leaves, ginger and green chilli and sauté for a minute. Add the semolina and sauté, and then season with salt before adding boiling water and whisking. Add the diced beetroot and beetroot paste and stir in the coconut milk, butter, cream and lemon juice before serving.
4 For the kadhi, mix the gram flour and yoghurt with 100ml of water. Heat the oil in a pan and add the mustard and coriander seeds, the curry leaves, garlic, ginger, green chilli and red onions and sauté. Add the turmeric and sauté for 30 seconds before stirring in the yoghurt and gram flour mix. Add the chopped coriander and salt, and then lower the heat to cook for about eight minutes. Strain the sauce through a fine sieve.
5 Cook the chicken until seared underneath, then turn and sear the other side. Pour the leftover marinade and transfer to an oven preheated to 190°C. Roast for eight minutes and then slice in half.
6 To serve, put the beetroot upma in the centre of a deep plate and pour the kadhi around it. Place the halved chicken breasts on the upma and garnish with the beetroot strips.

The chef

Name: Vineet Bhatia
Nationality: British Indian
It’s fair to say we rather like Chef Vineet Bhatia’s food, having consistently named Indego by Vineet at Grosvenor House hotel as one of Dubai’s most highly recommended Indian restaurants. He has scooped two Michelin stars during his career for ‘revolutionising’ subcontinental fare in the UK and now oversees several restaurants, including Indego by Vineet at The Grosvenor House.
To book a table at Indego by Vineet at The Grosvenor House Dubai, call 04 317 6000

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