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 an EGGspander System (a helpful accessory that allows you to cook or reheat several dishes at once, as well as cooking directly and indirectly simultaneously).

If you own a different sized EGG or are not in possession of an EGGspander, 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

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

Load and light your EGG. Bring it to 180°C and add the ConvEGGtor Basket with Half Moon Cast Iron Searing Grid top left, Half Moon Baking Stone bottom right and Stainless Steel Grid top right.

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

With EGGmitts, carefully remove the Half Moon Stainless Steel Grid and Half Moon Baking Stone and replace them with a Half Moon Plancha on the top right side. You should now have a Half Moon Cast Iron Searing Grid on the left and a Half Moon Plancha at the same level on the right.

Thread your chicken onto flexi-wire skewers and grill on the Half Moon 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 Plancha 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 Half Moon Cast Iron Searing Grid and simmer for a further 10 minutes.

Add the prawns to the Half Moon 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 Plancha and put the Half Moon Baking Stone back in on the bottom right side, the Half Moon Stainless Steel Grid on top. This time add the Multi Level Grid. 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 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.