Testi kebab

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Testi kebab


By Monish Gujral Published: April 22, 2013

  • Yield: 2-3 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

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  1. Wash the meat, pat dry with paper towels and trim. Cut into 1" cubes.
  2. Cut tomatoes and bell peppers into 1" pieces. Combine meat, vegetables, green chillies, ginger, garlic, salt and pepper in a bowl.
  3. Add local flavourings and mix well. Wash a testi clay pot thoroughly and place the kebab mix in it. Add butter.
  4. To make the sealing dough, combine the flour with salt and 1 cup of water in a bowl and mix well. Add the oil and knead to make a pliable dough. Cover the pot with the sealing dough and make a small hole at the centre to allow for air circulation.
  5. Preheat the grill to very hot and place the pot inside. Grill for about 30 minutes. Remove pot from grill and let it stand for 10 minutes.
  6. Break open the pot by knocking it with the back of a kitchen knife along the specified breaking line and serve immediately with chilli garlic chutney. (The testi pot can be replaced with microwaveable earthenware)

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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  2. Seema

    September 27, 2014 at 8:39 pm

    Very innovative chef…heard this for the first time…sounds a must try

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