Green Pasta and Chicken- Pesto Chicken Recipe

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Green Pasta and Chicken- Pesto Chicken Recipe Recipe


By Monish Gujral Published: February 22, 2015



    1. for Marinade- Mix the marinade evenly on the boneless chicken and set aside for 30 minutes
    2. For Sauce- Put all the ingredients in the blender and make a smooth paste. Remove in a bowl. Reserve 1/3 cup and add 2 tbsp of hung curd to the rest. Marinate the chicken with the pesto sauce and curd mix. Let it rest for 2 hours in the fridge. Remove from the fridge after two hours and bring to room temperature.
    3. Grilling- Pre-heat the oven at 250 degree centigrade Skew the marinated chicken pieces on bamboo skewers and place on the grilling rack. Ensure the drip tray is below the grilling rack Grill for about 5 minutes and then remove baste with olive oil and sprinkle bread crumbs on the Chicken pieces. Grill again for 4-5 minutes.Remove and keep aside
    4. Boil the pasta. Drain the water and keep aside in the strainer. In a pan heat oil, add the garlic and seasoning. Saute till garlic is light brown. Add milk and bring in to a boil. Stir in pesto sauce. Let is mix and now add in ½ tsp of dissolved corn flour to thicken the sauce. Stir in the pasta and cook for 2 minutes till the sauce is mixed with the pasta. Remove on a serving dish and place the skewed pesto chicken on the pasta. Garnish with sliced tomato, oregano, chili flakes and serve hot.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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