IndusFresh Details

By TPCI | November 28, 2019

Tandoori chicken is a popular party starter among a lot of people and a preferred chicken recipe among families. But after a point, any recipe tends to get monotonous and boring. So, what should you do if you’re tired of having the same old Tandoori Chicken or want to use your left over Tandoori Chicken from the previous night?

Here’s an innovative and piquant solution - Tandoori Chicken Crostini. This delectable culinary rendition is the perfect epitome of a quintessentially Eastern recipe which is well complimented by its Western counterpart. And the best part about this Indo-Italian fusion dish is that even an amateur can get it together without much ado!

Here’s all that you need to know about this sumptuous recipe:

2 Ciabatta breads, cut into 1/2 inch thick ovals
For Tandoori Chicken
500 grams Chicken , boneless, cut into medium pieces
2 teaspoons Kashmiri red chilli powder
2 tablespoons Lemon juice
1/2 cup Curd (Dahi / Yogurt)
2 tablespoons Ginger Garlic Paste
Salt , to taste
1/2 teaspoon Garam masala powder
1 teaspoon Mustard oil
1 tablespoon Butter , to baste
1/2 teaspoon Chaat Masala Powder
Other Ingredients
4 tablespoons Mayonnaise , (preferably tandoori mayonnaise)
4 tablespoons Green Chutney (Coriander & Mint)
2 teaspoons Lemon juice
4 tablespoons Mixed vegetables , (I used Cabbage & Onion) thin sliced and drenched in vinegar
2 Green Chillies , chopped
2 tablespoons Coriander (Dhania) Leaves , fine chopped

How to make Tandoori Chicken Crostini Recipe

For Marination:
To prepare Tandoori Chicken Crostini Recipe, first prepare the marinade. In a large mixing bowl, mix Kashmiri red chili powder, lemon juice, yogurt, ginger-garlic paste, salt and mustard oil to make a paste.

Add chicken pieces and mix well with the marinade such that everything blends well. Cover and refrigerate for an hour.

Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C for 12-15 minutes, or until almost done.

Baste chicken with a little butter and cook for another 4-5 minutes. Remove, sprinkle some chaat masala.

Fine chop tandoori chicken pieces with a sharp knife and collect in a bowl.

For Crostini:
Toast or Grill Ciabatta Bread slices, until crisp and keep aside.

Spread tandoori mayo over a bread, top with some vinegar soaked cabbage and onion slices, chopped tandoori chicken, drizzle mint and coriander dip generously, sprinkle some chopped green chilies, few drops of lemon juice and garnish with chopped coriander.

Similarly make many more Tandoori Chicken Crostinis and serve hot with Spinach Corn Pasta in Whole Wheat White Sauce and a salad.