CHEF SERIES: The Golden Peacock

18 October 2016

Meet Chef Justin Paul, Senior Chef of The Golden Peacock, Indian restaurant at The Venetian Macao. Leading a team of 13 chefs, The Golden Peacock has been awarded a one-star rating in the illustrious Michelin Guide Hong Kong & Macau for three years in a row (from 2014 to 2016). With over 20 years of professional culinary experience, Chef Paul has been at The Golden Peacock since its August 2007 opening. Chef Paul’s culinary expertise lies in a wide range of Indian and Middle Eastern cuisines. Today, Chef Paul shares his famed Kandari Murgh Tikka - a delicious dish of marinated chicken barbequed in a traditonal Indian tandoor -- yum! 

- Chicken 1kg 
- Ginger garlic paste 100gm 
- Beetroot 200gm 
- Kashmiri Whole chilli 20gm
- Coriander Whole 20gm
- Cumin Whole 10gm
- Vegetable Oil 15ml
- Pomegranate 25gm
- Cashewnut 10gm
- Lemon Juice 5ml
Salt to taste


Step 1: Blend all ingredients and add into chicken

Step 2: Marinate the chicken with the sauce

Step 3: Put the chicken onto a stainless steel stick

Step 4: Apply more sauce onto the chicken

Step 5: Put the stick with chicken into the tandori oven and grill for 15-18 mins

Step 6: Take out the stick after 15-18 mins

Step 7: Put some vegetable oil on top

And done! 

From Northern and Southern to Jain delicacies available, more dishes to check out at The Golden Peacock include Kandari Murg Tikka, Kashmiri Rogan Josh, Jhinga Balchao and Ghevar with Spiced Cherry. What makes thier food truly elevated and high in flavour is their preparation techniques along with their quality ingredients and spices like bright red pomegranates made from scratch in-house yogurt, paneer, ice creams, masalas, sauces, pickles and chutneys. 

Want more of Chef Paul's Michelin rated creations? Find him at The Golden Peacock, The Venetian Macao. 

1037 (Adjacent to McSorley’s),  Level 1,
The Venetian Macao
Estrada da Baía de N. Senhora da Esperança, s/n
Taipa, Macao SAR, P.R. China
+853 8118 9696