Recipe

July 18, 2024

Akrame Benallal’s Tandoori Chicken

Recipe: Akrame Benallal

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“In keeping with his unique and cosmopolitan universe, in which flavors provide an invitation to travel, chef Akrame Benallal will offer the athletes at Paris 2024 the chance to follow him on his culinary journey with a chicken tandoori featuring spices from the Silk Road.”

Ingredients

Chicken Marinade

  • 30 ml lemon juice
  • 120 g Greek yoghurt
  • 80 ml sunflower oil
  • 8 g red chilli powder
  • 12 g grated ginger
  • 12 g garlic, finely diced
  • 4 g garam masala
  • 1 g mixed black pepper  
  • 2 g mixed dried coriander 
  • 5 g fresh coriander, chopped
  • 2 g roasted cumin powder
  • 4 g sweet paprika
  • 8 g tomato paste
  • 4.8 g fresh Moroccan green chilli, finely diced

Chicken

  • 2 whole chickens
  • 280 g chicken marinade
  • 20 ml lime juice
  • 4 g chaat masala
  • 32 g clarified butter

Green Sauce

  • 18 g coriander
  • 1.2 g garlic
  • 2 g ginger
  • 1 g green chilli
  • 11.2 g mint leaves
  • 100 g yoghurt
  • 9.6 ml lemon juice
  • 1.2 g salt
  • 1.2 g chaat masala

Garnishes

  • 4.8 g black sesame seeds
  • 20 g pomegranate seeds
  • 2 g parsley
  • 2 g coriander
  • 2 g dill
  • 2 g chervil
  • 2 g chives
  • 2 g mint
  • 4 g black sesame seeds

Directions

Yield: Serves 4

Make Chicken Marinade

  1. First prepare a red oil with the sunflower oil and the red chilli powder. Heat the sunflower oil to 50°C then add the red chilli powder.
  2. When it has cooled, mix it with the rest of the ingredients.

Make Chicken

  1. Divide the chickens into four portions: the two breasts and the two thighs. Remove the skin and make incisions in the flesh with a knife so that the marinade can soak in. Marinate it for at least 12 hours.
  2. The day before, pre-bake it at 250°C for 5 minutes, then 5 minutes in a dry oven at 180°C. Then, on the day of the event, heat it for 6 minutes in a dry oven at 180°C or keep it in a warming drawer at 75°C.
  3. Cut the breasts and the thighs in half, and  finish with the lemon juice, chaat masala and clarified butter.

Make Green Sauce

  1. Roughly chop the mint leaves, and  the coriander with the stems, then mix them with the rest of the ingredients except for the yoghurt.
  2. Add the yoghurt with a spatula in a mixing bowl.

Assemble and Serve

  1. Arrange garnish on a plate, forming a circle with 30 g of green sauce in the middle of the plate.
  2. Place the four pieces of chicken around it, add 1 g of sesame seeds and 7 g of pomegranate seeds and finish with 7 g of mixed herbs.
Author: Alexandra Whyte
Photographer:

Franck Beloncle (chicken)

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