A few weeks ago, following a very generous invitation, I had the opportunity to try out the Friday Feast Brunch at the Sheraton Grand Dubai. I must say, I am not big on the Brunch scene (as I spend most of my time in my own kitchen), however, as a food lover, I can honestly say the food was delicious! What impressed me was the variety of food offered under one roof, providing the opportunity to Feast on just about anything. I particularly appreciated the stellar service, and attention from their staff, with a special, thank you for going to Chef Webster, who expertly explains each dish. Feast positively ticks the box for service, atmosphere and the quality and variation of food offered. Instead of going into detail about the Brunch, I’ve decided to recreate my favorite dish; the Tamarind and Pomegranate Tandoori Chicken served with Bombay Potatoes (photographed above). This dish really stood out to me and is an interesting take on Tandoori Chicken, that uses a range of flavors. Being the highlight of my Feast, I knew I had to share it on my blog!
Serves: 4
Ingredients: (for the chicken)
- 600g of boneless skinless chicken thigh
- 1 tablespoon of tamarind
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of chili flakes
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of classic garam masala
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- A pinch of salt
- Juice of 1 lemon
- 125g of full fat yogurt
- Butter
- 2 tablespoons of pomegranate molasses
- Some cherries tomatoes for garnish
- A small bouquet coriander
Procedure:
- Wash and rinse the chicken thigh.
- Make some slits in the chicken.
- Into a large bowl add the chicken, the tamarind, the red chili powder, the cumin powder, the chili flakes, the coriander powder, the garam masala, the garlic paste, the ginger paste, the salt, the lemon juice and finally the yogurt.
- Mix well with your hands all the ingredients together and put the chicken into a plastic bag.
- Keep it over night inside the refrigerator in order to marinate.
- The following morning remove the marinated chicken from the plastic bag.
- Arrange the chicken thigh in skewers.
- Cook them on a large grill pan.
- Brush them a little with butter from time to time.
- Coat the cooked chicken in sauce and pour some sauce on the top of it (pomegranate molasses here).
Ingredients: (Bombay roasted potato)
- 8 potatoes
- A pinch of cumin seeds
- 1 generous tablespoon of butter
- A pinch of salt
- 1/2 teaspoon of garlic paste
- A pinch of cumin powder
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric
- Some fresh coriander leaves
- Water
Procedure:
- With a little brush remove any dirt from the potatoes.
- Wash the potatoes.
- Place a large pot to boil (with water) on a medium heat and add a pinch of salt.
- Add the potatoes.
- Cook the potatoes until they are half cooked.
- Remove the potatoes and put them into a colander and set aside for 20 minutes.
- Scrape off the skin of the potato.
- In a large pan add the butter, the garlic, the cumin powder, the salt and the cumin seeds, the turmeric.
- Mix all the ingredients together.
- Add the potatoes and stir with a wooden spoon.
- Roast the potato for a few minutes (15 minutes for me).
Serve hot with a mango chutney on the side, some cherries tomato and a few coriander leaves. This dish is absolutely delicious, the chicken is soft and melts in your mouth. The cumin seeds bring a crunchy texture and the anise adds taste!
Bonne dégustation!
PS: I would like to thank Rachael Lander for the invitation, Chef Malcom Webster for his kindness and delicious food, Dakara Pardhasaradhi for the recipe, as well as the entire team at the Sheraton Grand Dubai.
Petite Panière 
This is indeed a good twist with the flavors of pomegranate molasses n tamarind. Will keep that in mind when I grill my paneer next.
Thanks Sonal 🙂 I hope you enjoy it as much as I do!
What a visual treat, the flavors are absolutely gorgeous, I would never have thought of adding pomegranate molasses, I’m sure that gave it extra depth and flavor. Your photos are simply enticing, is that a mini cast iron skillet, and did you grill it on the barbeque?
Thank you so much Loretta 🙂 This dish is so flavorful and easy to make and truly great eating. You’re right, this is small cast iron skillet (I use them to make individual Algerian bread) and I grilled the chicken on a large grill pan (to collect after the juice).
Just wonderful Linda, I love the addition of pommegranite and tamarind the chicken looks spectacular as do those potatoes. Your photo’s are amazing too!!
Thank you Suzanne 🙂 I’m glad you like this dish. The combination of pomegranate/tamarind adds a nice flavors and aroma to this dish!
Lovely recipe Linda! Going to crack open my jar of tamarind paste and try to make this! Thanks! 🙂
Thank you very much Lili 🙂 I’m so happy to hear that and I hope you enjoy the recipe!
Wow! I love your recipes, I’ll be making these 🙂
What a treat you had, it all looks amazing xx
Thank you so much Elaine 🙂 It was amazing. I hope you enjoy the recipe and do let me know how you like it! xx
I will xx
What an experience and I love your photographs and the recipe looks delicious.
Thank you so much, Laila 🙂
My mouth is watering as I am reading it. What a great seasoning with pomegranate, tamarind and all that spices. Fabulous!
Fae, I’m so glad that this recipe made your mouth watering 😛 The seasoning is really delicious!
Interesting flavour combinations, must try it sometime soon, it’s great to be inspired by your blog, thanks for going out for brunch and sacrificing yourself to eat other food, :)although you love to be in your own kitchen most 🙂
I agree with you Polianthus, the flavors and the combination are very tasty, I think you will like this recipe.
It’s important to indulge in mini-sacrifice from time to time 😀 Besides I think my kitchen deserved a break for a change 😉
I love love love that sentence : important to indulge in mini-sacrifice from time to time 🙂 – well written!
Looks like it would have been a lovely brunch Linda! Love the fact that you’ve come away and wanted to replicate your favourite dish from the morning to share with all of us… so that we can experience it too! Thank you! 🙂
Margot, it was a lovely brunch with amazing food and fabulous presentation. It was a very special day. I’m so glad you liked the post and the recipes 🙂
Your talents are shining through, Linda! It’s fabulous that you were able to recreate these flavors at home. 🙂 I’ve never heard of pomegranate molasses before…I must find some to experience, what sounds like, a delicious flavor. The bombay potatoes look delectable as well. This is an absolutely delicious post!! ❤
I can’t thank you enough for writing such a sweet comment Nancy. The pomegranate molasses is very tasty, excellent with meat or duck. It was a very nice experience with a very welcoming staff. Have a wonderful week ❤
wow,…..amazing
i like it
Thank you so much Abdunnavi 🙂
What a great dish, Linda! Those bites are so tempting! And the potatoes! Simply delicious!
Thank you so much Francesca 🙂 It was a wonderful experience and cooking this recipe given by the Chef was a nice experiment for me!
I can feel the tang. My tastebuds are tingling at the sight of this flavorful tangy delight . mmmmmm. ..
SKD, my taste buds detected immediately the flavors in this tasty dish 😀 Truly, it was a great experience for me. Have a wonderful weekend xx
You tòo dear ☺
This looks amazing! Well done! Your savory meals are just so appealing! You’re such a talent!
Thank you so much Amanda for your kind words, you made my day 🙂 Have a great weekend!
What fun! I love the photos, Linda!
I spent a lovely time Patty 🙂 I’m not expert of taking pictures but I really enjoy this new hobbies 😉
une belle expérience Linda vraiment bravo j’adore les photos et j’adore tes recette 😉
En tout cas je me suis bien amusée. C’était vraiment impressionant et une superbe experience. Bonne semaine 🙂
Very nice! I love Cumin so this is perfect. Lovely pictures as well!
Thank you Lynz. It was a very exciting experience and the dish was very tasty in flavors! 🙂