Tamba Murg Delight

March 25, 2010

Tamba Murg Delight

Tamba Murg Delight, an Indian rollatini with chicken, spinach, nuts, and a thin layer of cheese, is the delicious recipe ‘stolen with permission’ from Chef Daljeet Malik of Tamba Restaurant, New York. 
By blending aspects of Southern and Northern Indian cuisine with the flavors of Kandhar (Afghanistan), they’re creating dishes unlike anything else served in their Murray Hill neighborhood. The name of the restaurant means copper, which refers to the material that comprises many of the cultural and religious vessels of the Kandhar region.

A meal at Tamba begins with a basket of piping hot naan and a traditional tandoor in the kitchen yields regional delicacies like Subaz-e-Bahar, a vegetarian dish marinated in yogurt and freshly ground Indian spices, which makes an excellent mid-course or vegetarian entrée. Those who are looking for meat and substance don’t need to worry - the menu does not feature beef, but chicken, seafood, lamb and goat are aplenty. Adventurous eaters might enjoy the Saag Gosht, a lamb or goat stew cooked with spinach and a special blend of spices and herbs from the Punjabi region. 
If anyone is concerned that Indian food is too spicy, Tamba’s dishes are mild in intensity but full of flavor, and you can always order a mango lassi to temper the heat if needed! Tamba also features cocktails with Indian twists and a full bar to keep you busy into the night. As for dessert: Chef Malik’s house-made kulfi is a rich Indian ice cream made with condensed milk, which she has re-interpreted for the American palate with flavors like pistachio and chocolate. 

About the chef: Tamba is only the latest venture by Daljeet and her husband, Sikender Malik, following years of cooking at Malika Palace, an elaborate 400-seat restaurant near JFK airport, and midtown’s Malika. It was there that the Maliks entertained delegates and heads of state from around the world with their sophisticated parties and dinners. Now at Tamba, they’re creating their unique interpretation of Indian culture through their food. Daljeet’s recipes are never calculated, written down, or documented… except, of course, for Steal This Recipe!

103 Lexington Avenue 
 New York, NY 10016 
212 481 9100

Tamba Murg Delight is served at Tamba for $16.95.
This recipe makes 2 restaurant servings.

* For the garlic and ginger paste required in the recipe simply blend chunks of freshly peeled ginger and garlic cloves separately until desired quantity is produced – using a food processor, blender, or pestle and mortar.

Tamba Murg Delight Ingredients for Marinade:
1 lb Chicken breast, divided into 4 parts pound down until flattened
½ tsp salt
½ tsp black pepper
1 tsp ginger paste *
1 tsp garlic paste *
1 tsp lemon juice 
2 tsp olive oil
½ cup yogurt (whisked)
¼ tsp ground red chili pepper (optional)

Filling Ingredients:
1 cup frozen chopped spinach (defrosted) or 2 cups chopped fresh spinach
½ cup diced onions
½ cup diced tomatoes
3-4 tbsp olive oil
½ tsp coriander powder
½ tsp cumin powder
1 tsp ginger paste*
1 tsp garlic paste *
½ cup roughly chopped paneer (Indian cheese) 
½ cup roughly chopped cashews (optional)
Salt & pepper to taste
¼ tsp ground red chili powder (optional)

Steal This Recipe® Step by Step Instructions for Tamba Murg Delight:
Combine all the marinade ingredients apart from the chicken.
Layer the flattened breast pieces on a flat tray with the marinade (apply thickly) and refrigerate for 30-60 minutes.
Preheat the oven to 400 degrees.
Add the olive oil to a medium frying pan over medium heat. 
Once the oil is heated through, add ginger and garlic paste. 
Stir briskly (watch for oil splatters - use splatter guard) until lightly browned. 
Add the onions and tomatoes. Stir continuously until the onions are soft. 
Add the spinach and remaining seasonings. 
Fold the spinach into the onion and tomato mixture and cook covered for 5-7 minutes over medium heat. 
Uncover and fold in paneer and cashews. 
Mix together and stir for another 1-2 minutes.
Remove mixture from heat and let cool. 
Once the mixture is cool enough to handle, remove the chicken breasts from the refrigerator and place one slice onto a flat clean surface. 
At one end of the slice of chicken breast, spoon one line of the spinach mixture and then roll tightly into a tube and secure by toothpicks (like a sushi roll- you can use a sushi roller). Repeat with remaining chicken breast slices.
Place all rolled chicken tubes on a greased baking sheet into the oven for 20 minutes or until chicken is fully cooked.
Remove from oven and slice into bite-sized pieces (it will look like pieces of sushi). 
Arrange on two plates and serve.