[applause]
[whooping]
Hey, what's that over there?
Yes, we were invited here.
I was expecting fun and frolic
but I see a hidden message here.
Is that some sort of code?
That's A to Z.
And A to Z means A to Z!
- What! - Wonderful! Lovely!
- Wonderful! - Stop saying "wonderful"!
This is MasterChef, buddy.
- There's a reason behind everything you see here. - Exactly.
We need to figure out
- what they're trying to tell us using the alphabet! - Exactly.
Now say "wonderful"!
Wonderful!
- Wonderful! - Wonderful!
Wow!
[applause]
Welcome back, home cooks and celebrity cooks.
I am Vikas Khanna
and I present to you today's MasterClass.
We'll start with a game.
Turn by turn,
we will play A, B, C, D.
Okay.
Which means, you've to name a dish
that starts with each letter of the English alphabet.
- Oh. - Whoa!
Uh-huh.
The one with the most number of correct answers
will be my sous chef in today's MasterClass.
- Oh! - Nice.
- This is great. - Wow!
The one who is unable to answer will be out of the game.
- Okay, Chef. - Okay.
Shall we begin?
- Yes! - Yes.
Gaurav, start. A.
Apple pie.
- Nikki. - Bruschetta.
- Oh! - Bruschetta!
It's C now.
Um, chhole bhature.
- Priyanka. - Dacquoise sponge.
Eggs Benedict.
French fries.
G for gulab jamun!
- H for... - Hash browns.
- I... - Idli.
J!
Hey!
- Hey! - You're the dessert queen.
- Oh, come on! - She's the dessert queen!
- Four! - Pass.
- Three! - [muffled speech]
- Two. One! - Gone.
- Aww! - Oh, no!
You could have said jelly!
Oh, yes!
Prachi, J for you but you can't say jelly.
Jalebi.
- Oh! - Of course.
- K. - Kofta curry.
- L. - Laddoo.
Hey!
- M. - Mac and cheese.
- N. - Nankhatai.
O! Oh my God!
- No such dish exists. - Oh my God!
It does. Nikki knows. She invented it.
[laughter]
No. I'm blank, Chef.
I don't recollect any dish with O.
Prachi is out now, okay?
Okay, Gaurav.
- Gaurav. - With O?
- O as in... - Omelette.
- P. - Paneer tikka.
- Wow! - Paneer tikka.
- Ah! - Ugh!
- Q! - Who got Q?
- Q! - Q.
- Why did it have to be Q? - Q!
- Aha! - Qofta.
- That doesn't start with Q. - Hey!
It's with K!
- Qofta. - Kofta isn't...
- You changed the spelling of Kofta! - It starts with K.
Moving on.
Q as in quiche.
- Oh, nice. - Oh, wow!
- Whoa! - Go, Gaurav!
How was that?
- It's just Nikki and Gaurav. - From R, Nikki.
Ravioli.
Oh!
S!
- S! - S for...
- Surmai fish curry. - Surmai fry.
T.
T for thepla.
- No. - Thecha!
[whooping]
- U as in upma! - Oh!
- V as in vada pav. - Ooh!
W as in waffles.
Xacuti!
- Oh! - Ooh!
Wow! What's that?
- It's a Goan curry. - I see.
Y as in...
Um...
Y for...
- Five... - [clock ticking]
- Four, three, two, one. - Come on!
Yorkshire pudding!
- Yorkshire pudding! - [whooping]
[cheer and applause]
No worries. Well played!
- Ugh! - And Z for zoodles!
- Zoodles! - That dish helped you win.
- Wow! - Lovely.
- Yay! I won. - Absolutely!
You'll come here to help me.
- Today, it's my turn. - Sous chef.
Sous chef.
Complete the phrase. "The one who loses a lost battle..."
Is called Gaurav.
[hysterical laughter]
This is too...
Okay, the fun is over.
Our sous chef Nikki is here, the kitchen is ready.
But first, the atmosphere is merry.
The evening...
I wish to dedicate a song to you all.
- Oh, wow. - Everybody, sing with me.
Okay.
[singing]
[all clapping]
[singing continues]
- So, our evening is grand. - Grand! [all]
[applause]
Before the advent of emails and the internet,
we used to eagerly wait for the postman to bring us letters.
Right? Those beautiful handwritten letters, cards,
greetings and wishes.
The excitement of opening a letter,
that handwritten letter,
that familiar smell... All of it.
At MasterChef, we often receive fan mail or requests
from viewers who don't have access to our emails.
There was a bunch of letters lying in my office.
I'll call for them and read them.
Oh, wow!
[applause]
We've received so many letters from all over India.
It is our duty...
MasterClass is loved by people
and we ought to reciprocate that love.
Absolutely.
- Nikki, please read this letter. - Okay.
'To, Chef Vikas. From, Ashima.'
'Dear, Chef Vikas.'
- 'My name is Ashima. I am from Delhi. - Oi.
'I'm always confused about what to make for my husband and kids.'
'They don't prefer eating healthy food.'
'And I have to think what to make for them everyday'
'that they might like.'
'Deciding that becomes a task.'
'Could you suggest a recipe'
'that is tasty, healthy'
'and perfect for their tiffin carriers,'
'so that I could make something healthy'
'for them without any worries?'
'Awaiting your suggestion.'
'Thank you. Ashima.'
I like it.
Why don't we invent such a dish
in this MasterClass of MasterChef?
Let's make a dish
that your kids have requested, Ashima.
Which should make
every child curious when they see your kids' tiffin boxes.
Correct.
- Ready? - Yes.
Yes, Chef.
Let's celebrate our school tiffins.
[music playing]
- What is this? - Oh!
Cupcakes.
- It's something different. - Seems like a muffin.
This looks lovely, but how is it healthy?
It isn't filling either.
Yes! I'll finish it in the first lecture.
And muffins are usually sweet.
- Yes! - Yes.
Then how is this healthy, Chef?
- You'll see. - A lot of sugar.
What's a good tiffin in India?
- It'll have roti. - Correct.
- It'll have vegetables. - Yes.
- There will be protein and paneer. - Yes.
There will be curd, a good source of calcium.
- Am I correct? - Pretty much.
That's what this is, Nikki!
- Huh? - Wow!
How so?
I took the same ingredients.
For a vegetable dish,
a scrambled dish,
- roti... - Roti.
A dip with it.
I've used the same ingredients.
- Wow. - Wow.
How pretty, wow!
I merely changed its shape.
I promise you that
making it is just as easy as eating it.
- Ah! - How?
- I'm going to keep my promise. - Okay, Chef.
To have a dish for tiffin
that can be made quickly,
which the whole family enjoys
and no one finds the tiffin boring.
- Shall we begin? - It's interesting.
- Yes. - It's interesting.
- Right? - Absolutely.
The kids will eat it instantly.
- The other kids will feel jealous to see this food. - Yes!
Lovely! We'll call this Tuffin.
- Hmm, Tuffin! - Tuffin.
What does a muffin for tiffin make?
- Tuffin! - A tuffin!
- Oh! - Oh, nice.
- Oh! - This contains spinach leaves...
- Wow. - Along with some hung curd.
- Hung curd. - The flavours are that of a raita.
At the base, you have wheat flour.
Along with it, you have vegetables.
If you cut it, you'll find scrambled paneer.
- Oh, wow. - Wow!
- That's a lot of flavours. - This means
you can give kids, adults
or anyone who's travelling
our lovely tuffin as a tiffin.
- Wow. - So interesting.
And it did not take me more than 25 minutes.
- What? - That's it!
This is extremely interesting and easy to make.
All the mothers are in search of something like this.
Something that can be made quickly,
with all kinds of flavours,
protein and the whole nine yards.
This is definitely going to go viral.
The best part about this is
you can make it and store it.
Oh!
If you want, you can make the batter and store it in the fridge.
And when you want to serve it,
quickly throw it in the oven.
Get it ready.
Let it cool for a while.
You could keep it at that stage too.
These are savoury muffins.
Priyanka, you do a lot of baking.
Have you ever made a savoury muffin?
I have, but not such a healthy one.
The way you explained it, I can imagine
what an interesting dish it is
and it's quite pretty as well.
- I think it's a beautiful idea. - Yes.
I'm going to quickly show you how I made this.
Yes, Chef.
- Shall we begin? - Yes, Chef.
Yes, Chef.
The filling you put inside should be cold
or at room temperature.
- We'll start by making the filling of scrambled paneer. - Okay, Chef.
Nikki, please heat the oil and make a tempering.
- I'll chop some onions. - Okay, Chef.
[soft music playing]
'Cumin Seeds'
'Garlic'
'Onion'
We'll make simple scrambled paneer and let it cool down.
We've taken some cumin seeds, garlic and some onion.
- Onion. - Which we will cook.
The paneer is ready.
That's it. That simple.
We'll add some tomatoes.
We'll make this completely dry so it can be used as a filling.
So, this is how it's done.
Every time you put a filling in a muffin,
you put some batter first,
followed by the filling and then, the rest of the batter.
So, the centre will have a surprise element.
Nice.
We'll add some spices now.
Add some green chillies.
Some turmeric. You know how healthy turmeric is.
Add salt.
A little coriander powder.
And a pinch of black pepper, coarsely ground.
Now, when we add the paneer,
we will also add a lot of chopped fresh coriander.
If you want, you could add fruit salt to the batter
- to make it rise. - Okay, Chef.
- Done? - Yes.
We'll let this cool down.
[soft music playing]
- Now, comes the main element. - Yes.
- The batter. - The most important one.
One, two...
Oh, whole eggs.
- Whole eggs. - Hmm.
That's also protein.
Add 170 ml of whole milk.
And this is buttermilk.
Okay.
- Buttermilk lends sourness. - Sourness.
What does that do?
- Makes the batter rise. - Right.
And it's healthy.
In goes our secret element.
- Carrots! - Carrots.
- Oh! - Don't tell the kids.
- Wow. - We won't.
If you want, you could add chopped broccoli or its pur*e.
Add spinach pur*e or anything you want.
This is a very forgiving batter.
We will then sieve the dry ingredients on top of this.
160 gm of whole wheat flour.
Some all-purpose flour.
And also baking powder.
[soft music playing]
This is the process.
We...
We can seal this batter and store it in the fridge
- and use it as and when required. - Okay.
Bring it to room temperature and use it.
- We'll only fill one-third with the batter. - Okay, Chef.
Like this.
Nikki, please place the scrambled paneer on it.
Centre.
Bake it in a preheated oven. That's it.
- Should I put it in the oven? - Yes, please.
Place it in a preheated oven at 180*C
for 20 to 25 minutes.
I still remember going to school
and waiting for the recess.
- Yes. - And opening my tiffin box.
[laughter]
My mom's favourite was paratha with mango pickle.
- Yes. - Wow!
Fixed.
What do you remember, Gaurav?
Chef, my problem was
that I couldn't wait until the recess.
I'd start eating in the bus itself.
By the time the first or second lecture ended,
I'd devour my partner's tiffin too.
Then I'd move on to the ones beside me.
And no one in class ever refused me.
They were all my friends
and knew if I was sitting there, I'd eat their lunch.
My favourite tiffin was...
Like you said parathas. My mom's Punjabi too.
She'd give me a triangle paratha with dry potatoes
accompanied by pickle
and some snacks.
Chef, I remember taking the bus.
We used to compete.
We would count yellow taxis.
Whoever spotted the most number of taxis
got to share tiffin with the other.
- Oh my! - This is how... - Yes!
Share your lunch box story.
I have plenty of stories.
When I was young, I refused to eat vegetables. No one liked them.
- Yes. I didn't like them either. - I avoided ivy gourd and aubergine.
But we had a rule in our school, if you don't finish your lunch box,
you will be suspended from school.
My mom used to wake up at 4 am and make biryani
and stuff samosas with potatoes and pack my lunch.
I had to eat it all.
Wow!
- Wow! Amazing! - Lovely!
We will wait for it to cool down before I take it out.
- Okay! - We will make a delicious
and tangy sauce
- or dip to go with this. - Okay.
We will add some oil and garlic.
[music playing]
We are making a tangy dip.
- Yes, Chef. - I'll be using Tomato Ketchup.
[music playing]
To this, we will add green chilli.
Look, this is a simple recipe.
Salt, coriander powder, cumin powder,
and a generous amount of crushed black pepper.
And now, the best ingredient. Vinegar.
Plenty of green coriander.
Our dip is ready.
- Yes. - The muffins have cooled down.
Now...
[music playing]
These ate two types of hung yogurt raita.
We have cumin in one
and beetroot juice in the other.
This is hung yogurt
with salt and roasted cumin. That's it.
We've used spinach in this one with curd.
Coming up with new lunch box ideas every day,
balancing health and taste
and making sure it turns out perfect,
it's no easy job, it takes effort.
Come on, let's go for the tasting.
[music playing]
Amazing! It looks very pretty.
[music playing]
- Very nice. - It's very good.
It is yum! I will have some more, please.
- Wow! - Yum!
Because it's a muffin, it makes me think it will be sweet.
- But when we eat... - The flavour...
- The sauce is so good. - The sauce alone is good enough to sell.
This dip is delicious.
'Time for a quick recap of the recipe.'
'To make Paneer Bhurji, first, chop the onions.'
'Add cumin seeds, onion, green chillies,'
'turmeric, salt, and coriander powder.'
'Then, add freshly grated paneer and some fresh coriander leaves.'
'Now, let's make the muffin batter.'
'Take two eggs, 170 ml of whole milk'
'and mix in whole wheat flour,'
'very little refined flour and baking powder.'
'Fill a muffin tray with the batter up to one-third of its capacity.'
'Then, add the paneer bhurji'
'and cover it with more batter.'
'Bake at 180 degree Celsius in a preheated oven'
'for 20-25 minutes.'
'To make the dip, heat some oil in a pan and add some garlic.'
'Then, add Tomato Ketchup,'
'salt, green chilli,'
'coriander powder, cumin powder and black pepper.
'Finish it with a little vinegar and fresh coriander leaves.'
'Once the muffins are baked, cut them'
'and pipe hung curd and cumin spinach curd on top.'
'And present them beautifully.'
Chef, you've tasted thecha made by so many people.
- Every season, a new and better version of thecha is made. - Yes.
- But according to you, who made the best thecha? - Yes!
[laughing]
Nikki...
No, Prachi.
[giggling]
- It's Suvarna! - Suvarna.
[laughing]
I have an idea.
All three are equally strong contenders.
- Okay! - I feel that because of you all, thecha has become global.
- Yes. - I see thecha in restaurant menus.
- Yes. - The credit goes to the three of you.
- Yeah. - Let's have a competition today
to find out who among the three makes the best thecha!
- Yes! - Oh my God!
The live commentary will be done by the one person
who never stops talking!
- Gaurav! - Gaurav!
Yeah!
So let's spice up this already fiery competition even more
and kick off the ultimate showdown between our Thecha Queens!
On our counts of
- three, two, one. - Two, one!
- Go! - Go!
You have five minutes to make thecha.
Which thecha are you going to make?
Raw Mango Thecha.
Okay! She is making Raw Mango Thecha. Very good!
- Nikki, which thecha will you make? - Yes!
I will make Prawns Thecha.
What about you, Thecha Queen?
Apricot.
- Apricot! Very nice. - Apricot!
Who do you think will win, Abhijeet?
- Nikki, of course. - Sing it.
'Nikki!'
- Wow! - Thank you!
By the way, in Celebrity MasterChef we were taught
that everything must have TIP.
- Taste, Innovation and Presentation. - Presentation.
What have you planned? What's the TIP of your thecha?
My innovation is...
Thecha is usually extremely spicy,
so much so that Chef Vikas himself can't handle it!
So, I want to make it very palatable.
I've used raw mangoes for this
so that it adds tanginess
and it's easy to enjoy as a chutney.
- Oh! Very nice. - Especially for the Chef.
Very nice!
Nikki, what is the TIP in your thecha?
My thecha is always extremely spicy.
- Okay! - My innovation is that I've used less spicy chillies.
Oh! Meaning, yours is also palatable and less spicy.
This has prawns.
Suvarna, what is the TIP of your thecha?
- I will be using apricot. - Yes.
Because I have to serve Chef Vikas.
He doesn't like too much spice.
So, it's sweet, tangy and spicy.
- My God! Everyone... - I'll feed spicy food with love.
Serve spicy food with love. Makes sense.
[chuckles]
[suspenseful music playing]
Listen, everyone knows that you are creative.
But can you make a song in one minute on thecha?
[singing]
[Nikki] Ah!
[singing]
- Wow! - Brilliant!
[singing]
Pound the love!
After such great motivation, I'm fully convinced
that all three will forget to make thecha.
But thank you so much!
- This is what thecha does. - I loved it!
Last ten seconds.
Ten!
- Nine! - Nine.
- Eight! - Eight!
- Seven! - Seven!
- Six! - Six!
- Five! - Five!
- Four! - Four!
- Three! - Three!
- Two! - Two!
- One! - One!
That's it!
The time is up. Step back.
[suspenseful music playing]
Wow!
[suspenseful music playing]
- So good, Prachi! - Thank you! Thank you, Chef.
I think it's the green mango.
- Yeah! - Wow!
You can feel the kick in the end!
It's been ground coarsely.
So good! So many textures.
I know that this will elevate any dish.
Thank you, Chef.
[suspenseful music playing]
Wow!
You made me taste tangy raw mangoes.
And this reminds me of the sea.
It's salty.
- Too good! - Wow! Impressive.
[suspenseful music playing]
I've learnt a lot from you, Suvarna.
- Rubbish, Chef. - Believe me.
You taught me a lot.
Feed thecha to your enemies.
[laughing]
Too good!
The thecha three of them made is really thought-provoking.
Thecha is a simple dish.
- It's a quick dish. - Yeah!
And it can elevate any dish.
Suvarna, your dish has the sweetness of apricots.
There is saltiness from the prawns
and some sweetness too.
It was cooked in butter.
And she made Raw Mango Thecha.
That has to be one of the best I've had.
Yay! Thank you, Chef.
[applauding]
Three of you are still Thecha Queen.
And may it stay that way.
Nikki, now it's your turn.
- Thank you so much and congratulations. - Thank you.
- Thank you. - Thank you, Chef.
- Hello! - Hi!
So, the signature dish of mine,
which I'm going to make today, is very close to my heart
because I have presented it in a new style,
at a MasterChef level.
The name of the dish is Butter Chicken Bombs.
For this dish, I received a spoon tap.
Normally, Butter Chicken is served with naan or rice.
But I served it like a 'bomb'.
That's why this dish is dear to me.
Today, I am going to make Butter Chicken Bombs.
- Nice! - Well...
I will need a sous chef today.
And... That is Abhijeet.
- Go, sous chef. - Okay!
Oh!
To make Butter Chicken, the first step is to make tomato puree.
For that, I will blanch the tomatoes.
Before adding the tomatoes, I will cut them slightly
so that they boil faster.
[music playing]
Then, we'll add red chilli and we'll also add a few...
- Cashews! - We will also add cashews.
Wow!
Now we'll add butter to the pan.
To keep it from burning, I'll mix in a little oil.
Now, in goes...
In goes some cumin.
For that extra heat, I've added green chillies too.
I'll also toss in some onions.
Then come the usual spices.
Turmeric, red chilli powder and coriander powder.
And for flavour, I've sprinkled in some crushed black pepper.
I will put more butter.
- More butter? - Yes.
- The dish is called Butter Chicken, sir. - Yes!
Nikki, I have a question for you.
- Gaurav and you had a love-hate relationship
- when the season started. - Yes.
What bond do you both share now?
There was never hate. We were always friends.
There's always some playful banter in the kitchen.
The catfights... It's ongoing.
When we needed each other's help,
we were there for each other and accepted the help offered.
Now that the season has ended, I would like to say something.
Through food, I found a connection with my family and my dad.
I believe that food has the power to bring people closer.
So, food is everything.
Gaurav and I are good friends.
The interaction that Nikki and I had on the show...
I never thought...
I had no issues. She is competitive and hard-working.
I get what it means to be stubborn because I've been that way myself.
And I believe in myself. She believes in herself.
The ways of expressing were different.
- I like my work to speak more, rather than I speaking. - Right!
- Yes! - But I also appreciate...
- He is. - The way she is, it works for her. It's good for her.
She said that food brings everyone close.
Now that Abhijeet is close to Nikki,
- I think I will too. - He was always close.
Excuse me!
We've always been close.
- She chose Abhijeet as her sous chef. - Yes.
You can see that. They share a good bond.
Gaurav, I've heard you do a great impression of Nikki.
- You're mistaken. - What?
- Come on! - What?
- You mimic me? - Only Nikki can mimic herself.
- Should I prove it to you? Hold on. - Yes.
Nikki, picture this.
Abhijeet has ruined your dish.
What?
Look at that.
I can't do that.
All I would say is, 'Abhijeet what have you done?'
- Yes. - This is how it is.
- Say 'what' once, Abhijeet. - What?
- By shaking your hair. - What?
Yes!
So, it was a good journey.
- Celebrity MasterChef was fun. - Yeah!
Since it is called Celebrity MasterChef,
- I feel like our dishes are the true celebrities. - Yes.
- We come later. - Yeah.
Thank you, Celebrity MasterChef and Sony Television
for giving us this chance.
It has been mixed properly. To this, we will add chicken
and cook it for some time.
[music playing]
I've added 250 grams of boneless chicken.
It looks delicious.
- It will taste better. - I am sure.
I had boiled tomatoes.
It has tomatoes, cashews
and red chilli. I boiled them.
It's time to blend them
to make a smooth tomato puree for Butter Chicken.
[whirring sound]
Abhijeet, you were eliminated from the show too early
- and you left. - Yes.
- I feel this sadness just as deeply as you do. - Seriously?
- Really? - But since my journey lasted until the end,
did you follow this season?
Did you follow me?
How much did you miss me?
I missed you a lot. Also, I think
your passion for arguing...
Arguing? What do you mean by that?
Meaning, the passion you have for fighting
for your pride, your work,
your place and your position.
Seeing that in you was so inspiring.
If you had just worked a little more on your expression,
- it would've been even better. - This is a cooking show.
Praise me.
I will praise the food if I like it.
[laughing]
The chicken is fully cooked.
We'll grind it using a mixer.
- Chicken? - We need to blend the chicken.
- I don't know. It's your dish. - Now... Of course!
[music playing]
[whirring sound]
- Wow! - Perfect!
It is exactly how I wanted it.
I will add potato to this.
I'm not adding potato for flavour,
but since I need to add the butter chicken gravy inside
and deep freeze it,
I'm adding potato to bind it together.
This way, it won't fall apart when we deep fry it.
I will just put one potato.
[music playing]
The potato is mashed nicely.
Now, we're going to make the main butter chicken gravy.
You've seen that I've blended the tomato puree well.
I am going to put salt,
followed by a generous amount of red chilli powder.
Then, I'll add coriander powder,
cumin powder, a touch of turmeric
and some black pepper.
Because I like its flavour.
I'll keep adding butter
to get that perfect glaze
and as the gravy cooks, it will thicken.
The butter will also help maintain a smooth, flowing consistency.
- Okay! - Yes! Add it.
You can see the gravy has changed the colour.
I've been stirring it non-stop for five minutes.
We will stir it well for 5 to 8 minutes.
- My butter chicken gravy is ready. Wow!
I will put it in this mould with the help of a spoon
and put it in the blast freezer.
- This way it will freeze fast. - It will freeze.
[music playing]
Now I'll add onions.
I haven't roasted the onions.
They are raw.
Again, it's for binding as well as the texture.
That's why, I added it. Now mix it.
- Quick. - Oh no.
Mix.
15-20 minutes have passed.
I kept the butter chicken balls
in the blast freezer.
Now we'll get them.
Abhijeet, please get them.
Here.
The butter chicken balls are looking perfect.
Now take them out carefully.
How do I take them out?
- What? - What?
You asked me how to take them out?
Have you even done anything in Celebrity MasterChef?
- It's your dish! - But this is basic!
- You should know this. - How do I do it?
- Like this. - Oh! Like this!
It has come out.
- Too much. - It's Nikki's dish.
I cannot risk my life with this.
The chicken, onion, and potato mixture I made,
I'll take some of it
and try to mould it
into
something like a bowl.
A bowl. Add some oil.
Yeah, okay.
And the butter chicken balls,
I'll layer them on top of each other.
So that it forms a sphere.
More?
- We have to deep-fry it! - Oh, okay.
We'll cover it from the top as well.
I have made a nice sphere.
It's a ball now.
We're going to coat it in breadcrumbs.
Then we'll deep-fry it.
I have egg-washed it.
Now I've coated it in breadcrumbs.
[pleasant music]
[sizzling]
My butter chicken balls are ready.
Now we'll get to plating.
The leftover butter chicken gravy I had,
I will use it as a base sauce here.
[pleasant music]
I'll add a cream cheese and hung curd sauce
on top of this.
[pleasant music]
I've made a crisp.
This crisp that I've made
is a puff pastry crisp.
I'll add a little on top.
Fried ginger.
It's an element of garnish.
I'll add just a little.
[pleasant music]
Some caramelised onions.
Now I'll add micro-greens on top.
So are you guys ready
- to taste my butter chicken balls? - Of course.
- Yes! - Come on, please.
[pleasant music]
- It's too pretty. - Thank you.
- Beautiful. - Nice.
- Very pretty. - Does it look nice?
- Very. - Thank you.
I can see now why it's the judges' favourite.
Please taste.
- Do you like it? - It's too good.
The sauce inside has such moistness.
- Yum, Nikki. - Thank you.
- The moisture is perfect. - So good.
- Very good. - And the onions are giving
the perfect crunch.
Thank you so much, Abhijeet.
You know, we are very good friends.
Today, you were my sous chef.
Thanks a lot. From the bottom of my heart.
Thank you so much. What a compliment.
[laughing]
To make the butter chicken bomb, firstly,
I blanched tomato, cashews, and red chillies.
Once it was done, I added it to the mixer
and ground it finely.
I need to cook the paste. In a sauce pan,
I added the mixture.
Then I added the spices. I added salt,
I added red chilli powder,
then I also added some pepper and mixed it.
Then I added lots of butter since it's butter chicken.
In a pan, I added butter.
I'd already marinated the chicken,
salt, pepper,
some turmeric, red chilli powder,
and ginger garlic paste.
I cooked it nicely over medium heat.
As soon as the chicken was cooked,
I put that in a mixer and blended it.
Once it had blended, I took it out
and added some boiled potatoes
for binding.
I mixed it all.
I also added some chopped onions.
Once the binding is done, I keep it aside.
I added the butter chicken gravy in a mould.
And I placed the mould in the deep freezer.
I wanted the butter chicken bombs in a sphere,
so I moulded it into one and I added
the frozen butter chicken gravy that was in the deep freezer.
I filled it inside the mixture.
I covered it with the chicken batter.
Then I egg-washed it
and coated it with breadcrumbs.
Then I deep-fried it.
I used tomato ketchup for plating.
I placed my butter chicken bomb on top.
Then I added a sauce on top made of
cream cheese and hung curd.
Then I added some julienne cuts of ginger and puff sheets
I plated them as a garnish.
This is my butter chicken bomb plate.