Orientale’s Murgh Tandoori

It might not be obvious, but there is a fine art to making something as simple as a chicken kebab taste truly exceptional. INGREDIENTS 2 boneless chicken breasts, cubed Lemon juice, ½ fl oz Ginger garlic paste, 2 tablespoons Chili powder, 6 tablespoons Garam masala, 2½ tablespoons Kusuri methi, 2½ tablespoons Yogurt, 3½ oz Salt Lemon juice A pinch of cumin powder METHOD 1. Marinate the boneless chicken pieces with lemon juice, salt, ginger garlic paste for at least 1 to 2 hours. 2. Make a marinade with the rest of the spices along with the yogurt. Mix well and leave for an hour. 3. Mix the boneless chicken pieces in with the prepared marinade, then leave to marinate in the refrigerator for 2 hours. After marinating, place the chicken pieces on a tandoori skewer or place on an oven dish and roast until the chicken is fully cooked. 4. Take the chicken pieces off the skewer or from the oven dish and drizzle on some lemon juice and cumin powder on top to season the chicken. 5. Serve with mint chutney.

Opposite: at Orientale, guests enjoy delicious Asian delicacies such as murgh tandoori, served straight from the hot clay tandoor

Orientale With an enticing Asian à la carte menu, Orientale is the second beachfront restaurant at The St. Regis Maldives Vommuli Resort. Diners can select from a scintillating menu of Indian, Pakistani, Japanese, Sichuan, Cantonese and Korean dishes.



the st. regis maldives vommuli resort

the st. regis maldives vommuli resort

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