Bakrid 2023: Celebrate Eid-ul-Adha with these delicious chicken and mutton dishes and dahi kebab

By Chef Akhil Multani, The Ghost Chef, Mumbai

Ingredients: Mutton Keema, 500 gm; Garlic, 5 gm; Ginger, 5 gm; Salt, 2 gm; Coriander powder, 2 gms; Crushed jeera, 2 gm; Garam masala, 2 gm; Green chilly (chopped), 2 gm; Turmeric powder, 3 gm; Red chilly powder, 3 gm; Green cardamom powder, 3 gm

Method: Mix all the ingredients in a bowl and mix it as if you are kneading dough / Make the mixture into a ball and lightly cover with oil to prevent the meat from getting dry / Marinate the meat overnight for at least 4 hours so that the flavours are embedded in the meat / Skewer and shape it, and cook it in the tandoor for 10 mins or till cooked / Baste with butter once cooked topped with a little masala and serve with green chutney. Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. It helps to moisten (foods, especially meat) at intervals with a liquid (such as melted butter, fat, or pan drippings) especially during the cooking process to prevent drying and add flavour.

Chef's tip: Once all the ingredients are mixed, make a small patty and cook it on the pan to be able to check the salt and flavour of the meat. If you don’t have a tandoor, you can use wooden skewers. Skewer the meat, cook on the pan and then finish cooking in the oven. It’s a makeshift arrangement but still works.

Chicken Seekh Bowl

By Chef Nirvaan Thacker, Za’atar, Mahalaxmi & Khar, Mumbai

Ingredients: Hummus (as base), 120 gm; Mixed lettuce, 50 gm; Cucumber (diced), 10 gm; Tomato (diced), 10 gm; Carrot (grated), 10 gm; Olives, 20 gm; Jalapeno, 20 gm; Pickled vegetables, 20 gm; Feta, 20 gm; Chicken seekh, 120 gm; Sumac and toasted sesame seeds, 2 tablespoon

Method: Assemble hummus, mixed lettuce, diced cucumber, tomato, carrot, olives, jalapeno, pickled vegetables, feta and chicken seekh in a bowl / Garnish with sumac and toasted sesame seeds / It can be served with a tahini sauce and/or a hot sauce of your choice.

Chef's tip: For a final punch, squeeze lemon on the dish and sprinkle some coriander while serving.

Dahi Kebab

By Corporate Chef Alok Dey, Gola Sizzlers, Delhi

Bakrid special dishes Dahi Kebab By Corporate Chef Alok Dey, Gola Sizzlers, Delhi

Ingredients: Hung curd, 250 gm; Ginger (chopped), 5 gm; Green chilli (chopped), 2; Coriander (chopped), 5 gm; Milk powder, 10 gm; Rice powder, 10 gm; Salt, 1 teaspoon; Bread crumbs; Black Pepper powder, ½ tea spoon

Method: Take hung curd, add ginger, coriander, green chilli, salt, black pepper powder, rice powder, milk powder / Mix everything together / Divide into equal five pieces in round shape / Coat with bread crumbs / Deep fry till golden colour /Serve  hot with hot spicy sauce or dip of your choice

Chef's tip: Coating with bread crumbs should be done well.

Chicken Jirem Miren

By Chef Amit Nagevekar, Chef de partie, Taj Fort Aguada , Goa

Ingredients: Chicken, 150 gm;  Cumin seeds (crushed), 2 tsp; Garlic clove, 4-5; Peppercorns, 10 no; Cinnamon stick, 1; Cardamom stick, 5; Turmeric powder, ½ tsp; Onion (finely chopped), 50gm.

For topping/garnish: Green chilies (finely chopped), 2; Dry red chilli , 10; Lemon juice, 1 tsp; Coconut milk, 80 ml; Salt, to taste

Method: Marinate the chicken with salt, turmeric, lemon juice and keep it aside / Dry roast the red chilli, peppercorns, cardamom, cinnamon and cumin seeds / Grind it roughly  and add to marinated chicken / Take a separate pan and sauté the onion / Once the onion starts losing water, add the marinated chicken into it / Cook the chicken at a very low flame / Add some chicken stock if required / Once the chicken is cooked, check the seasoning and finish it with coconut milk and fresh coriander/Serve warm with hot poi.

Chef's tip: Try to cook the chicken on a very slow flame so that it gets cooked in its own stock, overheating might make it bitter.