Atul Kocchar Owner/Chef, Benares Mayfair, London W1 Michelin Star Recipes: Murgh Khurchan - Hara Kebab Murg Khurchan The literal meaning of the word "khurchan" is scraping and that is the technique used in this recipe. It falls into thecategory of Kawa Cooking, but it can be successfully produced in the Kadhai style also. Serves 4 Ingredients 1200g Tandoori chicken - on the bone 50ml oil 10g ginger julienne 15g spring onions 50g red onions 50g green pepper 2 green chillies 80g/5 tbsp onion masala 3g cumin seeds 3g coriander powder 3g red chilli powder 3g garam masala 1g fenugreek powder 2g mint powder 2g mango powder 3g salt 10g coriander leaves Method Scrape the ginger, cut into juliennes and keep in a bowl of cold water. Wash the spring onions and cut diagionally lengthwise, keeping white and green separately. Peel red inions and wash the green pepper and cut both into juliennes. Wash and chop the green chillies and coriander leaves separately. Heat the oil in a pan, add the cumin seeds, as it crackles add the ginger julienne and stir. Add the julienne of red onions, green pepper and green chillies. Add the powdered spices and onion masala sauce. Add the salt and add the chicken julienne, mix well and stir-fry for 5-7 minutes. Add the spring onion and coriander leaves. Serve hot with any Indian bread. Hara Kebab Serves 4 Ingredients 1kg spinach 200g boiled potatoes 50g gram lentils 20g ginger root 5g green chillies 1 tsp fenugreek leaves powder ½ tsp red chilli powder ½ tsp garam masala 3g salt 1 tsp cornflour 20g breadcrumbs 5 baby chard leaves 5g carrot julienne 2g mint powder 2g mango powder 3g salt 10g coriander leaves Method Clean and blanch the spinach. Chop it roughly and set aside. Keep the boiled potatoes in the fridge after peeling and grating. Boil the gram lentils with a little salt and turmeric. Remove the seeds and chop the green chillies. Scrape and chop the ginger very finely. Mix all the ingredients, except oil for frying. Shape medallions out of 40g of mixture each, place on greaseproof paper and store in the fridge. Heat the oil in a Kadhai or a deep fat fryer to 180ºC. Fry 3 pieces per portion until golden brown. Drain on kitchen paper before serving. This kebab is best served with mint chutney, but tomato chutney is also a good option. other recipes: Murgh Khurchan