OK! Magazine USA – August 05, 2019

(Joyce) #1


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
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

  • 3 tbsp butter

  • 1 tbsp tandoori
    masala (Shan

  • 1 cup plain yogurt

  • 2 tbsp lemon

  • 4 minced garlic

  • 2 tbsp minced
    fresh ginger

  • 4 tsp salt

  • 4 chicken breasts

  • Mozzarella slices

  • Cilantro leaves

For Makhani

  • 4 oz unsalted

  • 2 tbsp tandoo

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

  • 3 cups canned
    marinara sauce

  • 1 cup heavy

  • 1 tsp honey

  • Salt, to taste

For Fries:

  • Canola oil, for

  • 3 large russet

  • Chaat masala


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

  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

  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.

  1. 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.

  2. 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.


  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.





Chef Judy Joo
Free download pdf