OK! Magazine USA – August 05, 2019

OK! OKMAGAZINE.COM 41

C

hef Maneet Chauhan’s love

affair with food started at a

young age. “There’s a

standing joke in my family

that I was born with a

ladle in my hand,” shares Maneet, who

grew up in a small town in India and

spent most of her childhood immersed

in local cuisine. “My style of cooking is

[heavily] influenced by [that time in my

life],” she notes, “and different regional

Indian cuisine.” That’s clear from the

innovative meals on the menu at

Maneet’s newest Nashville eatery,

Chaatable. “We have dishes, like Hot

Chicken Pakora, that pay homage to

Nashville — my new home — while still

staying true to my roots,” she says. Here,

Maneet sits down with chef Judy Joo to

chat about her food and how Chopped

has changed her life.

Why did you choose Nashville to open

Chaatable?

I was amazed at the dynamic scene

there — especially in terms of music.

I thought, this is a city that supports art

— and to me, food is art.

Do a lot of celebs visit the restaurant?

A lot of country music stars dine with us.

There’s not a large Indian community in

Nashville. Have you had to educate the

locals much?

The community has a very sophisticated,

refined and global palate. What they’re

looking for is good food, and it doesn’t

matter what kind of cuisine it is.

Why did you choose your Chicken Tikka

Poutine recipe to share with OK!?

It’s a fun nod to the Canadian classic

and a great way to introduce people to

Indian flavors.

You’ve been a judge on Chopped for

almost a decade. What’s the most

memorable dish — good or bad — that

you’ve had?

The one that was most challenging for me

was a “viewer’s choice” episode in which

balut [a fertilized duck egg, a Filipino

delicacy] was an ingredient. But overall,

judging the show is incredible. The amount

I’ve learned about ingredients, people and

their stories has enriched me as a person

and as a chef.

For Tandoori

Chicken:

• 3 tbsp butter


• 1 tbsp tandoori
  masala (Shan
  brand)


• 1 cup plain yogurt


• 2 tbsp lemon
  juice


• 4 minced garlic
  cloves


• 2 tbsp minced
  fresh ginger


• 4 tsp salt


• 4 chicken breasts


• Mozzarella slices


• Cilantro leaves

For Makhani

Sauce:

• 4 oz unsalted
  butter


• 2 tbsp tandoo
  masala


• 1/4 cup dried
  fenugreek leav
  (kasoori methi)


• 3 cups canned
  marinara sauce


• 1 cup heavy
  cream


• 1 tsp honey


• Salt, to taste

For Fries:

• Canola oil, for
  frying


• 3 large russet
  potatoes


• Chaat masala

CHICKEN TIKKA POUTINE

For Tandoori Chicken:

1. Heat butter in a small pan over medium
   heat. Add the tandoori masala, stirring
   often, until fragrant, about 2 to 3 minutes.


2. Whisk the spice mixture into the yogurt,
   then mix in the lemon juice, garlic, ginger
   and salt.


3. Coat the chicken with the marinade.
   Chill, covered, for at least 1 hour
   (preferably 6) but no more than 8 hours.


4. Arrange chicken on a greased baking
   sheet and bake at 375 degrees for 20 to 25
   minutes, or until an instant-read
   thermometer inserted into the chicken
   measures 165 degrees. Shred chicken and
   set aside.

For Makhani Sauce:

1. Heat the butter in saucepan until melted.
   Add the tandoori masala and fenugreek
   leaves. Sauté until aromatic.


2. Stir in the marinara sauce. Bring to a
   simmer.


3. Stir in the cream, honey and salt and
   simmer for 5 minutes.

For Fries:

1. Heat the oil to 300 degrees.


2. Have a bowl of cold water ready. Scrub
   the potatoes under cold running water.
   Cut the potatoes lengthwise into long,
   1/2-inch-thick sticks. Immediately place
   them in the cold water to prevent
   discoloration.


3. When the oil is at temperature,
   increase the heat to high. Drain the

potatoes well, pat them dry and carefully

drop a third of them into the hot oil. This

is the moment when the oil could

overflow. If it looks like it might, pull a few

potatoes out quickly, using a slotted

spoon or tongs, until the oil subsides.

4. Have a baking sheet ready. Keep an
   eye on the temperature of the oil. It will
   drop to about 260 degrees after the
   potatoes are added. Continue cooking
   the potatoes without disturbing them
   until the oil heats back to 300 degrees,
   about 5 minutes. Remove the cooked
   potatoes carefully with a slotted spoon or
   tongs. Shake them lightly over the pot to
   drain the excess oil. Place them on the
   prepared baking sheet. Repeat with the
   rest of the potatoes. Occasionally,
   between batches, the temperature of the
   oil can get too high. If that happens, turn
   off the heat and wait until the oil cools to
   300 degrees before proceeding.


5. Once all the potatoes have been fried,
   fry them all together a second time, this
   time at 320 degrees. (They will crisp in
   about 5 minutes.) Shake off the excess oil,
   transfer fries to a large serving bowl and
   sprinkle generously with the chaat masala.

Assembly:

1. Fill a cast-iron skillet with the fries. Top
   with the shredded chicken, makhani sauce
   and mozzarella.


2. Put in the oven on a broiler setting until
   the cheese has melted and is golden
   brown. Serve garnished with cilantro.

INGREDIENTS

DIRECTIONS

SERVES

4

OK!

Chef Judy Joo