Eat & Play
Eat and Play
New Style Salmon Sashimi
Anzac Biscuits


Chef de Cuisine at ID’s, Kunal Dhume shares the coveted recipe of the ID’s butter chicken easy enough for you to make at home!

(Serves 4 people)

500gms Boneless chicken thighs cut into 2.5x2.5 pieces
For marination:
2 tbsp Sharwood’s Tandoori paste
½ tbsp. lemon juice
½ cup Greek yoghurt
1 tsp Garam masala (Indian style spice blend)
1 tsp dried fenugreek leaves
½ tsp salt
For the sauce:
2 nos green cardamom
1 nos bayleaf
1inch piece cinnamon
2-3 cloves
300 ml tomato puree
2 tsp coriander powder
2 tsp cumin powder
½ tsp turmeric
2 tsp Kashmiri chilli powder or sweet paprika
1 tsp Garam masala powder
½ tbsp. dried fenugreek leaves, slightly toasted and powdered
200 ml thickened cream
1 tbsp chopped coriander leaves for garnish
1 tbsp sugar or honey
2 tbsp vegetable oil
Salt, to taste
For marination:
1. Mix all the ingredients for the marination and marinate the chicken pieces thoroughly. Keep aside for at least 2-3 hours or preferably overnight in the fridge.

For the sauce:
1. In a pan heat the vegetable oil, when hot add in the whole spices (cardamom, bayleaf, cinnamon and cloves).
2. Once the spices crackle, add in coriander powder, cumin powder, turmeric powder and the Kashmiri chili powder. Add 1 tbsp water so that the spices do not burn. Sautee for 1 min and add in the tomato puree along with salt and sugar or honey.
3. Cook for at least 20-30 mins on slow to medium heat until the oil starts floating on top.
4. Remove the pan from heat and keep aside.
5. Meanwhile cook the marinated chicken pieces in a fan-forced oven for 15 mins at 180 degrees C.
6. Once the chicken is partially cooked, add the chicken pieces to the sauce and put back on heat.
7. Add in the cream reserving 1 tbsp for garnish.
8. Slowly simmer the chicken in the sauce for about 15-20 mins, adjust the salt and add in the garam masala powder and dried fenugreek leaf powder.
9. Serve hot garnished with chopped coriander leaves and cream.
10. Best served with naan bread or steamed basmati rice and raita.


Johnny Jong, Executive Sous Chef at Crown Sydney, shares one of his favourite recipes – honey black pepper beef – which is a great traditional dish to share with family and friends whether you’re celebrating Chinese New Year or just keen to explore some new Asian flavours.
Key ingredients 
  • 220 grams diced beef tenderloin 1.5cmx1.5cm
  • 10 grams diced red capsicum
  • 10 grams diced yellow capsicum
  • 1 tbsp Manuka Honey
Beef marinade
  • ½ tsp shaoxing wine
  • Pinch (1/4 tsp) of corn starch
  • Pinch of salt
  • Pinch of sugar
  • 1 tsp water 
  • 25 grams (1 tbsp) cracked black pepper
  • 75 grams (5 tbsp) minced garlic
  • 125 grams butter
  • 60 grams sugar
  • 40 grams chicken powder
  • 225 grams tomato sauce
  • 75 grams soy sauce
  • 44ml (3 tbsp) HP sauce
  • 15ml (3 tsp) dark soy sauce
  • 120 grams water
  • 15 grams potato starch
  1. Combine beef marinade ingredients, mix well, coat the beef pieces and set aside for 15 minutes to marinate.
  2. Toast the cracked black pepper in a non-stick pan on low heat until fragrant. 
  3. Heat a pan and add in 600ml of canola oil to slowly fry the minced garlic until golden brown. Remove garlic from pan and keep the oil for the beef for later. 
  4. Combine all sauce ingredients in a small saucepan and let it cook for 15 minutes. 
  5. Dilute the potato starch dilute with water and use a whisk to mix it through until the sauce thickens in consistency. 
  6. Use a deep non-stick pan and use the oil from the fried garlic and heat it to 140 degrees. 
  7. Add in the beef tenderloin for oil pouching for 2 ½ minutes and strain the beef with a colander and remove oil from pan. 
  8. Put the pan back on the stove over a high heat, sauté the capsicums, add 2 tablespoons of black pepper sauce, add the beef and stir until the sauce caramelises.
  9. Nicely coat the beef and final step add the 1 tablespoon manuka honey, give it a quick stir and remove to serve!
Recipe by Johnny Jong, Executive Sous Chef (Asian), Crown Sydney