For today’s Chef's Kitchen, we’re at Tampa's Flames Indian Cuisine with Chef Anil Kumar, who’s cooking up two dishes: Tiranga Murg and Lamb Vindaloo.
Both of these dishes are Indian dishes, and India is known for the spices. They each come from a different part of the country.
Tiranga Murg is a northern specialty.
“Tiranga means tri-color, which represents Indian national flag, three different colors of the same chicken but different flavors,” said Chef Kumar.
The three chicken breasts get marinated separately in Ginger, green chilli paste, lime juice, chunky chat masala and salt. Then each one gets a different flavor.
Green is a go first.
“To make it a green chicken, mint chutney, mint mixed with sour cream.”
Orange gets its zest from marinating in sour cream, Indian spices, and saffron.
White, the third of the tri-colored chicken dish, is marinated in sour cream and Indian spices.
Chef Kumar skewers the chicken and cooks them in a tandoor or clay oven. You can also grill or bake yours.
Then cut the chicken into pieces and cook them in a frying pan for a couple of minutes.
The three colors come together on one plate.
The second dish, Lamb Vindaloo, is a curry dish and it is a specialty from southern India. This dish is spicier.
Chef Kumar cooks the lamb that has been marinating in vindaloo sauce.
“We use onion sauce, a tomato sauce, and vindaloo spice, along with lamb.”
Chef Kumar also uses potatoes in this dish.
“Stir occasionally so that all the ingredients mix together,” Chef said.
Cook the chicken for a couple of minutes and serve.
“We top it with cilantro and a little bit of lemon.”
Chef Kumar also suggests to serve the chicken with naan and rice.