British Airways logo link
British Airways Taste Team
Vineet Bhatia, Rasoi
Vineet Bhatia was born in Bombay, India in 1967. After earning degrees in catering and economics, he trained at the Oberoi hotel group, later becoming the head chef of several restaurants within the group.
Disappointed in the representation of Indian food in the UK, Vineet quickly made his mark and has since done much to help change the general perception of Indian cuisine.
Vineet was awarded the highest accolade by Michelin and received his first star in 2001, in London, the first Indian chef to do so in 102 years. He is also the only Indian chef to be awarded 3 AA rosettes for the last 6 consecutive years.
In a consultative capacity he has been helping some of the world's most exclusive hotels develop top class restaurants, most notably in Mauritius, Los Angeles, Dubai and most recently Moscow.
His signature dishes include spiced home-smoked tandoori salmon, and 'Chocomosa' - crispy samosas filled with dark and white marbled chocolate served with Indian masala tea ice cream.
Green chicken masala
Ingredients
- Oil - 70 g
- Cumin seeds - 1 tbsp
- Green cardamom - 10
- Cloves - 10
- Cinnamon sticks - 2-inch stick, coarsely crushed
- Bay leaf - 2 no
- Finely chopped white onions - 120 g
- Ginger paste - 1 tbsp
- Garlic paste - 1 tbsp
- Finely chopped tomatoes - 70 g
- Turmeric powder - 1.5 tsp
- Red chilli powder - 1.5 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Tomato puree (double concentrate) - 2 tbsp
- Boneless and skinless chicken thigh, cut into 1-inch cubes - 300 g
- Blanched spinach puree - 80 g
- Salt - to taste
- Clove powder - ½ tsp
- Cinnamon powder - ½ tsp
Method
- In a heavy bottomed pan heat the oil and add the cumin seeds, green cardamom, cloves, cinnamon sticks and bay leaves. As the spices splutter and infuse the oil add the finely chopped onions.
- Cook the onions until light golden and add the ginger and garlic paste. Cook for a minute and add in the chopped tomatoes. Cook for a further 2 minutes or until the tomato blends into the masala.
- Add the spice powders - turmeric, red chilli, cumin and coriander. Cook the spice powders for a minute and add the tomato puree.
- Cook and stir the mix for a further 2 minutes and add approximately 60 ml of water, this is to make sure that the masalas blend together and do not burn, cook for a minute more.
- Now add the chicken thighs and cook until the chicken is ¾ cooked.
- Add the spinach puree and salt, cook until the chicken is cooked and the sauce thickens and coats the chicken.
- Finally add the clove powder and cinnamon powder, serve warm.
The British Airways Taste Team
