OVERVIEW

This feast reproduces a lovely array of dishes from the more sophisticated end of a classic Anglo-Indian restaurant menu. It includes Chicken Dhansak, based on a staple dish of India’s Parsi culture: chunks of marinated thigh meat are grilled on skewers before being added to a rich sauce of lentils and vegetables. This is served up with Mattar Paneer (Indian cheese and peas), Tandoori Prawns with Peppers, Chilli and Onion, and Spiced Roast Potatoes.

This recipe is designed for Large and XL owners who have the Dual Zone System, which allows for the simultaneous use of multiple modes.

*If you own a different sized EGG or are not in possession of the Dual Zone System, you can of course cook all the elements one at a time. If easier, you can find the individual recipes on our main recipe page or by clicking the links above.

Although it’s possible to cook every element on the EGG, especially if you have more than one at home, the method below also includes some kitchen cooking to save you time and stress. Don’t worry though, all the key elements that benefit from a hint of smoke are cooked on the EGG.

MARINATE THE CHICKEN

Separate the chicken meat from the bones and set the bones aside for later. Mix the meat with 1 tablespoon of the garam masala and the vegetable oil.

Leave to marinate while you blitz the onion, garlic, ginger, chilli and the stalks of the coriander in a food processor. Add 2 tablespoons of this puree to the marinating chicken and leave for at least 2 hours or overnight if possible.

Using sharp scissors, cut the prawns from the tail to the base of the head. Mix together the yoghurt, garlic, lemon and garam masala. Marinate the prawns in the yoghurt mix for at least an hour or overnight.

SET UP YOUR EGG

Set up your EGG for both direct and indirect cooking using the Dual Zone System. Install the Dual Zone Basket with a Half Moon Ceramic Deflector bottom right, a Half Moon Stainless Steel Grid top right and Half Moon Cast Iron Searing Grid top left.

PREPARE THE DHANSAK SAUCE

Add the remaining onion mixture from your chicken to a large pan and place on the Cast Iron Searing Grid. Simmer, stirring regularly until the mix has reduced by about a third and is just starting to colour. This should take about 25 minutes.

Add all of the spices to a smaller pan and toast gently for 5 minutes until they just start to smoke and the air is filled with their aroma. Add to the onion mix, stir and continue to cook.

After 10 minutes, add the chicken bones, sugar, vinegar, tamarind and tomato and red lentils. Stir well and top up with 350ml water. Simmer for 45 minutes.

ROAST THE POTATOES

Meanwhile, toss the potatoes in the oil and spices. Add to a Cast Iron Skillet or Non-stick Drip Pan and place on the Stainless Steel Grid to cook indirectly for about 45 minutes or until crisp and golden.

MAKE THE PANEER

You should have the potatoes and the dhansak sauce cooking next to each other with a bit of room spare for one for dish: the mattar paneer. Heat the oil in a Cast Iron Skillet until very hot. Add the paneer and fry on all sides until crisp and golden.

Add the onion, ginger, cumin, turmeric, ground coriander, garam masala and chilli in the pan, and fry everything for 10 minutes.

Add the tomatoes and 250ml water and simmer for 30 minutes.

Remove the dhansak sauce, the potatoes and the paneer from the EGG and set aside.

GRILL THE CHICKEN

Carefully remove the Half Moon Stainless Steel Grid and Half Moon Ceramic Deflector and replace them with a Half Moon Cast Iron Plancha Griddle on the top right side. You should now have a Half Moon Cast Iron Searing Grid on the left and the plancha at the same level on the right.

Thread your chicken onto flexi-wire skewers and grill on the Cast Iron Searing Grid until the skin is crisp and the chicken is 72°C internally.

Meanwhile, add all of the vegetables that accompany the prawns to the hot Half Moon Cast Iron Plancha Griddle with the cooking oil. Cook for 10 minutes, turning regularly. Add the cumin and paprika and cook for a further 5 minutes.

Remove the chicken from the skewers and cut into bite-sized pieces. Remove the chicken bones from the curry sauce and add the cooked thighs. Place back on the grid and simmer for a further 10 minutes.

Add the prawns to the plancha along with the vegetables and cook for 5 minutes, turning over halfway through. Set aside.

FINISH EVERYTHING OFF

With EGGmitts, remove the Half Moon Cast Iron Plancha Griddle and put the Half Moon Ceramic Deflector back on the bottom right side, with a Half Moon Stainless Steel Grid above. This time add the 2 Piece Multi-Level Rack. You are now in the final stretch! It’s now just about warming everything through.

Place the potatoes on the Multi-Level Rack to warm through, along with some naan bread (a little pot of melted garlic butter does wonders too).

Place the chicken dhansak, prawns and vegetables back on the EGG.

Add the peas and spinach to the paneer and simmer for a further 2 minutes on the Half Moon Cast Iron Searing Grid. Season well and garnish with herbs.

Garnish the chicken and prawns with chopped coriander leaves. Garnish the potatoes with the curry leaves and some chilli sauce if you like. Brush the naan with garlic butter and serve with the chicken, potatoes, paneer and prawns.