Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Fiery Chicken

By Executive Sous Chef Amit Rana

PREPARATION:

  • Take a chicken thigh with skin and clean it.
  • Now make buttermilk and put clean chicken thigh with skin and allow it to marinate for 12 hours.
  • Next day, add a 6 bottle of tobasco sauce to the buttermilk.
  • Now mix refined flour, cayenne pepper, garlic powder, onion powder, salt and pepper and put it in a butchery bag and mix well.
  • Heat oil on medium heat on a side and take the chicken and put it in the above mixture, and fry till half cooked. Then, remove it from oil and allow it to rest for a while. Before serving, put it back into the oil and fry till golden brown and serve in a basket with a blue cheese tobasco sauce.

FOR BLUE CHEESE SAUCE
Make a double boiler. Now, take a clean bowl, add blue cheese and slowly melt it. Add the tobasco sauce and finish with a double cream and also, check the seasoning.

Ingredients

  • Chicken Thigh Skin - 750 Gms
  • Butter Milk - 1000 Ml
  • Tobasco Sauce - 360 Ml
  • Cayenne Pepper - 100 Gms
  • Refined Flour - 1000 Gms
  • Garlic Powder - 100 Gms
  • Onion Powder - 100 Gms
  • Salt To taste
  • Black Pepper to taste
  • Oil For Frying - 1000 Ml
  • For Sauce
  • Blue Chesse - 150 Gms
  • Tobasco Sauce - 60 Ml
  • Cream - 60 Ml
  • Fried Parsley - 60 Gms