"Recipes from the Chef's Kitchen"

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The Bombay Club
An Authentic Indian Restaurant
815 Connecticut Ave, N.W.
Washington, D.C. 20006

Sudhir Seth - Executive Chef

Tandoori Chicken
1 Whole Chicken
1 tablespoon ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1 lemon (for the juice)
1 tablespoon oil
1 cup yogart
1/2 teaspoon paprika

1)  Clean chicken and make deep incisions on the breast, thigh, and
2)  Mix all ingredients until smooth
3)  Marinate the chicken in the mixed ingredients for 4 hours at least.
4)  Skewer the bird, passing the skewer through the breastbone so it
      does not turn.
5)  Cook in tandoor (oven at 375 degrees f) for 12-15 minutes, turning
      the skewer upside down to cook evenly.
6)  Serve with lemon and mint-yogart sauce.

Seafood Curry
1/4 teaspoon salt
1 pint fish stock
1 whole onion - sliced
2 whole tomatoes - chopped
1 1/2 tablespoon oil
2 whole hot chopped green peppers
1/2 teaspoon ginger garlic paste
1 teaspoon chopped cilantro
1/4 teaspoon turmeric powder
1/2 teaspoon paprika
1 whole chopped green pepper - diced
3 oz coconut milk
1 sprig curry leaf
6 oz salmon fillet - diced
3 oz lobster - diced
6 oz scallops (medium)
6 whole shimp (small)

1) Heat oil, add onions, curry leaves, and saute for 2 minutes.
2) Add tomatoes, ginger-garlic paste, hot peppers,bell peppers, cilantro,
     turmeric powder, and paprika powder.
3) Saute for 1 minute.
4) Add fish stock and bring to a boil. Simmer for 20 minutes.
6) Add cononut milk and boil. Remove from fire and blend the gravy.
7) In a pan, boil the gravy. Add the fish, lobster, scallops and shrimps.
8) Cook for 5 minutes. Serve garnished with sliced peppers and rice.

Good Eating!!!