We treated ourselves to several dishes from Chai Pani’s new menu. We really liked the Kothimbir Chicken and were surprised with the use of cinnamon sticks to season the sauce. How do they make it? — Robert Acosta, Decatur
Daniel Peach, culinary director for the Chai Pani Restaurant Group, was happy to share the recipe for this very saucy dish flavored with cinnamon sticks, cumin seeds, turmeric and lots of herbs. We recommend serving it with rice so you can enjoy every bit of the sauce.
Peach prefers peanut oil for frying the onions. He suggested substituting canola, sunflower or safflower oil, but not anything highly flavored like olive oil. Ginger-garlic paste is available in some grocery stores and at shops carrying Indian groceries, where you will also find curry leaves.
From the menu of ... Chai Pani, 406 W. Ponce de Leon Ave., Decatur; 404-378-4030, chaipanidecatur.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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