Chef Sareen Madhiyan Shares His Favourite Dinner Recipes

Finally, after a long and hectic week the weekend is here. It is the time to forget about the office stress and spend some quality time with yourself and your loved ones. Inviting family and friends to dinner is the best way to celebrate weekends, as this makes both your tummy and mood cheerful. Planning the dinner is all fun until the time of deciding the menu comes. 

As family dinner involves cooking for many people, it is important to consider everybody’s taste. Some members are hard-core chicken lovers while some like seafoods and a few of them are pure vegetarians. In this situation, it becomes difficult to decide what to cook. If you are also stuck on this problem, don’t worry, we have got your back.  

Here are three mouthwatering recipes shared by Chef Sareen Madhiyan, Executive Chef, Punjab Grill that is perfect for everyone on a family dinner:  

Punjab Grill Chicken 1965  

Servings 3-4 people 

Prep time – 2hr 30 minutes 

Cook time – 30 minutes 

Ingredients: 

  • 1 tandoori chicken (cut into 8pcs) 
  • 2 tsp ginger garlic paste     
  • ½ tsp degi chilli     
  • 1 tbsp mustard oil 
  • ½ tsp salt                 

For marination: 

  • 1.5 cup curd                  
  • 1.5 tsp degi mirch             
  • ¾ tsp garam masala             
  • ¾ tsp jeera powder         
  • 1.5 tbsp cream                  
  • ½ tsp kasoori methi              
  • Salt to taste 

For gravy 

  • 1 kg tomato                 
  • 2 tbsp cashew nuts         
  • 4 tbsp white butter             
  • 1 inch ginger                  
  • 3-4 green chilli             
  • 2 tbsp refined oil             
  • 1/3 cup fresh cream             
  • Salt to taste 

For garnish 

  • 1 tbsp white butter 
  • 8-10 ginger juliennes     

Method: 

Prepping chicken: 

  • Clean and wash the chicken and dry on paper towel 
  • Mix ginger garlic paste, oil, salt & degi mirch and rub it on the chicken cover and keep in fridge for about two hours. 
  • Mix all the ingredients of marination and marinate the chicken keep it for another 30 mins. 
  • Now blanch the tomatoes. 
  • Cool it down and grind it to a coarse gravy. 
  • Soak the cashews and make a thick and smooth paste. 
  • Heat the oven at 230oC and cook the marinated chicken till its cooked. 

For preparing gravy

  • Heat oil in a pan and add butter to it. 
  • Add ginger and green chili, sauté. 
  • Add tomato gravy and cook till it thickens up. 
  • Add cashew paste, cook for 2-3 minutes. 
  • Add salt and sugar, then add the cooked tandoori chicken pieces. 
  • Finally add kasoori methi and cream. 
  • Take off the stove and pour in portion bowl. 
  • Garnish with butter, ginger juliennes and slit green chilies. 
  • Serve with roti, paratha, or naan. 

Vegan Jack Fruit Biryani  

Servings- 3-4 people 

Prep time – 40 mins 

Cooking time – 1hr 15 minutes 

Ingredients     

Jack fruit gravy 

  • 500 gm jack fruit             
  • 2 cups almond milk              
  • 1 tsp yellow chilli             
  • 2-3 bay leaves              
  • 2-3 green cardamoms         
  • 1-2 black cardamom         
  • 10-12 black pepper             
  • 1-2 mace             
  • 1 tsp clove                 
  • 2-3 cinnamon             
  • 500 gm onion (finely sliced)         
  • 2 tbsp ginger-garlic paste     
  • 1 tsp jeera powder 
  • 1 tsp yellow chilli powder 
  • ½ tsp garam masala powder 
  • ½ bunch coriander leaves         
  • 10-15 mint leaves 
  • 5-7 green chilli      
  • Salt to taste 
  • Coconut oil for frying 

For rice           

  • 500 gm basmati rice 
  • 10-12 clove 
  • 1 bay leaves 
  • 2 green cardamoms 
  • 1-2 black cardamom 
  • 1-2 mace 
  • 2-3 cinnamon     
  • 1 tbsp salt 

For dum           

  • A pinch of cardamom powder 
  • A Pinch of saffron (soaked in luke-warm water)  

Method

For cooking gravy: 

  • Deep fry jackfruit and keep aside. 
  • Take half of the sliced onion and deep fry till golden brown drain out excess oil on paper towel. 
  • Keep some of the brown onion for garnish and make paste of the rest. 
  • Now heat 2/3 cup oil in a pan, add in the whole spices. Once the oil is tempered take out about 1/3 of the oil and save it for dum. 
  • Add the sliced onions and cook till it turns golden brown. 
  • Add the ginger garlic paste and cook on medium flame till the rawness from garlic is gone. 
  • Add brown onion paste, powdered spices, and salt. 
  • Now add almond milk, mint, coriander roots, bring it to boil and let it simmer. 
  • Once it reaches sauce like consistency take off the stove and strain. 
  • Add in the jackfruit and keep aside. 

For cooking rice: 

  • Soak rice. 
  • In a pot take water bring it boil add the whole spices and salt. 
  • Add the rice, once the rice is half cooked strain excess water.

For dum: 

  • In a thick bottomed pot layer, the rice and jackfruit gravy. 
  • Sprinkle cardamom powder, saffron water & the tempered oil. 
  • Cover the pot and let it cook on dum for about 10 -15 minutes on low heat 
  • Garnish with some mint leaves and brown onion.

Tawa Tiger Prawns 

Ingredients:

For prawns 

  • 4 prawns                  
  • 1 tsp ginger garlic paste     
  • ½ tsp turmeric powder         
  • 1/3 tsp salt             
  • 1 tsp oil             

For marination  

  • 2 tbsp mayonnaise             
  • 1 lemon zest & juice         
  • ½ garlic powder             
  • 1 parsley, finely chopped         
  • 1 tsp coriander, finely chopped     
  • ½ tsp garlic, finely chopped 
  • ½ tsp green chilli, finely chopped     
  • ½ tsp yellow chili powder     
  • 1 tsp oil                 
  • Salt to taste

For cooking 

  • 1 tbsp bread crumb 
  • 3 tbsp oil

Method:

  • Clean and wash the prawns properly, Twist the head and separate from the body, we will not be removing the shell. 
  • Cut the shell along the back till the tail with scissors. Now using a sharp knife cut along to make a ¾ deep gash. Do not cut through. Remove the vein. 
  • Flatten the slit prawn with your fingers. 
  • In a bowl mix ginger-garlic paste, oil, turmeric & salt. 
  • Gently apply the marinade on to the prawns. 
  • Mix all the ingredients of the marination in a bowl. Increase the qty of green chilli if not using yellow chili. 
  • Apply this marination on the opened side of prawns and keep aside. 
  • Heat oil in a non-stick pan, sprinkle the breadcrumbs on the prawns. 
  • Cover and sear the prawns on medium heat for 2-3 mins. 
  • Once the shell starts to change the color flip and cook from shell side down. 
  • Take the cooked prawns out on serving plate sprinkle some parsley and serve it with tomato murabba on side.