Chicken Makhni
Spiced Chicken, Chicken Mousseline, Red Pepper Makhni, Cilantro Flowers
Chef Sathish Subramaniyam of Indienne | Chicago
Adapted by StarChefs | september 2024
INGREDIENTS
Spice Blend:
80 grams ground turmeric
120 grams Kashmiri chile powder
280 grams ground coriander
400 grams ground cumin
200 grams garam masala
2 liters mustard oil
600 grams ginger-garlic paste
Chicken Breast:
1 kilogram chicken breast
20 grams kosher salt
100 grams unsalted butter, cubed
Chicken Mousseline:
650 grams heavy cream
150 grams egg white
1 bunch cilantro, stems only
18 grams kosher salt
Molded Chicken:
10 grams pistachio powder
Glaze:
200 grams chicken stock
5 grams ground turmeric
10 grams Kashmiri chile powder
10 grams cornstarch
3 grams kosher salt
Red Pepper Makhni:
50 grams chopped roasted red pepper
250 grams chopped tomato
20 grams crushed cashew
4 pods green cardamom
2 cloves
20 grams unsalted butter
15 grams ginger-garlic paste
5 grams deggi mirch
10 grams tomato paste
100 grams tomato purée
To Assemble and Serve:
Yield: 1 serving
5 grams honey
5 grams kosher salt
150 grams double cream
5 grams fenugreek powder
Clarified butter
Alyssum
Cilantro flowers
METHOD
For the Spice Blend:
In a nonreactive container, combine all spices. Set aside. In a heavy-bottomed pot over medium flame, heat oil. Add ginger-garlic paste and sauté until fragrant. Pour mixture over spices. Whisk 5 minutes, or until fully incorporated. Let cool over an ice bath. Once cooled, transfer to an airtight container and reserve.
For the Chicken Breast:
On a work surface, trim chicken breasts into teardrop shapes. Reserve trim. In a large nonreactive container, combine salt and 1 liter water. Add chicken and let brine 1 hour. Heat the water bath of an immersion circulator to 140°F. Remove chicken from brine and pat dry with a paper towel. Transfer 1 portion chicken to a vacuum bag with 1 cube butter. Repeat with remaining chicken and butter. Seal bags and cook sous vide 30 minutes. Transfer to an ice bath and let cool. Set aside.
For the Chicken Mousseline:
In a Vitamix Commercial blender, combine cream and 180 grams Spice Blend. Strain into a mixing bowl. Add remaining ingredients and reserved Chicken Breast trim. Mix until well incorporated. Transfer to a food processor and pulse until smooth. Strain and transfer to a piping bag. Refrigerate.
For the Molded Chicken:
In a greased, chicken breast-shaped silicone mold, pipe 80 grams Chicken Mousseline. Using an offset spatula, spread Chicken Mousseline evenly to ensure no air bubbles. Sprinkle with 5 grams pistachio powder. Place 1 Chicken Breast in the center of Chicken Mousseline, pressing down lightly. Cover Chicken Breast with remaining 5 grams pistachio powder followed by 20 grams Chicken Mousseline. Tap to remove air bubbles. Cover mold tightly with plastic wrap and refrigerate 2 hours.
For the Glaze:
In a pot over medium-high heat, bring chicken stock, turmeric, and chile powder to a boil. Working in batches, add cornstarch, whisking until incorporated and mixture has thickened. Remove from heat and season with salt. Strain and transfer to an airtight container. Refrigerate.
For the Red Pepper Makhni:
In a pot over medium-high heat, bring red pepper, tomato, cashews, cardamom, and cloves to a boil. Reduce heat and keep warm. In a saucepan over medium heat, melt butter. Add ginger-garlic paste and sauté until lightly golden. Stir in deggi mirch, tomato paste, and tomato purée. Once combined, stir in red pepper mixture. Let simmer 45 minutes. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Strain, transfer to an airtight container, and refrigerate.
To Assemble and Serve:
Heat combination oven to 162°F. Place 1 Molded Chicken mold on a sheet tray and steam 35 minutes. On a work surface, carefully demold Molded Chicken. Return to oven and steam additional 10 minutes. In a pot over medium heat, warm Red Pepper Makhni. Season with honey, salt, cream, and fenugreek powder. Keep warm. Heat a convection oven to 356°F. Place Molded Chicken on a clean work surface. Using a blow torch, lightly char, then brush with desired amount Glaze. Transfer to a sheet tray. Roast 2 minutes. In a shallow serving bowl, spoon Red Pepper Makhni. Top with Molded Chicken. Brush with clarified butter. Garnish with alyssum and cilantro flowers.
