Chef’s Nectar, “Chicken Vanarasi Bhida” A mouth Watering delicacy !


Varanasi is the civilisational soul of India, yet so much about it remains a mystery for most of us. Especially its popular culture and cuisine.

The mystique of Varanasi, Banaras in popular language, was best expressed by the author Mark Twain, who wrote after a visit in 1897: “Benares is older than history, older than tradition, older even than legend, and looks twice as old as all of them put together.”

Fortunately, we are better informed today about this venerated city of “84,000 gods” because of the singular efforts of microbiologist-turned-food writer Sangeeta Khanna, whose “Banaras Ka Khana”

Ingredients for making the Vanarasi Tikka
Chicken leg boneless – 850gms

Betel Leaves – 150 gms
Hung Curd – 180 gms
Cashewnut paste -2 tbsp
Ginger Garlic Paste – 1 tbsp
Kewra Water – 1 tsp
Rose water – 1 tsp
Garam Masala- 1 tbsp
Kashmiri Red Chilli powder – 2 tbsp
Refined Oil – 80 ml
Salt –to taste
Melted Butter- for basting

Method of making Vanarasi Tikka
Clean, wash and cut each chicken leg into 4 pieces and pat dry with a cloth.
Wash betel leaves, put them in a processor, add a few drops of water and make a fine paste.
Transfer to a bowl.
Marination
In a bowl whisk hung curd with a betel leaf paste, cashew nut paste, ginger garlic paste, kewra
water, rose water and the remaining ingredients, mixed well.
Put the chicken pieces into this marinade and rub well. Keep aside for 2-3 hours better to keep the
marinade overnight in case of strong flavour of betel leaves is desired.
Cooking

  1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect
    drippings.
  2. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
  3. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-
    3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
  4. When cooked transfer the chicken on the serving dish.
  5. Serve hot garnish with chat masala, accompanied with salads and mint chutney.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: