Tandoor Spiced Cotswold Chicken
Serves: 2
Ingredients
- TANDOOR SPICED CHICKEN BREAST
- Chicken breast 2
- Cumin powder 12g
- Coriander powder 14g
- Greek yoghurt 80ml
- Salt pinch
- Ginger garlic paste
- Garam masala powder 5g
- Kasoori methi 4g
- Mustard oil 50g
- Lemon juice 20ml
- MOOLI RELISH
- Mooli 40g
- Olive oil 20ml
- Chat masala 2.5g
- Baby red chard leaves 2
- MAKHNI SAUCE
- Chopped tomato puree 250g
- Whole garam masala 3g
- Unsalted butter 60g
- Millac Gold 80ml
- Garlic 4g chopped
- Green chilli 2g chopped
- Turmeric powder 4g
- Cumin powder 8g
- Kasoori methi 4g
- Sugar pinch
- Salt pinch
- Cashew nut paste 40g
- ASPARAGUS KICHIDI
- Vegetable Oil 30 ml
- Unsalted butter 15g
- Cumin seeds 2g
- Garlic 5g chopped
- Ginger 5g chopped
- Green chilli 6g chopped
- Red onion 1 medium chopped
- Turmeric powder 4g
- Basmati rice 150g
- Vegetable stock 600ml
- Greek yoghurt 25ml lightly whisked
- Coriander 15g chopped
- Asparagus 80g chopped
- Mixed lentils 50g
Method
- TANDOOR SPICED CHICKEN BREAST
- Mix all ingredients except chicken in a bowl and whisk
- Rub marinade into chicken breasts and refrigerate for at least 3 hours
- Thread chicken on to skewers and place over a roasting tin so the chicken is suspended above it
- Roast 190ºC for about 10 minutes, basting occasionally with the juices. Or, skew and cook in traditional tandoor oven
- Remove chicken from oven and leave to rest for 5 minutes - MOOLI RELISH
- Toss together all the ingredients and set aside.
- MAKHNI SAUCE
- Heat butter in a saucepan. Add whole garam masala, followed by garlic, cumin, turmeric, and green chilli. Add chopped tomato puree, sugar and water, reduce the sauce
- Check for seasoning, add Millac Gold and kasoori methi and stir to finish - ASPARAGUS KICHIDI
- Heat oil and butter and add cumin seeds. As seeds pop, add garlic and sauté
- Add ginger, chilli and onion and sauté for 2 minutes. Add asparagus and sauté for another 2 minutes
- Add turmeric, rice and lentils and cook for 2 minutes
- Pour in warmed vegetable stock and bring to boil. Reduce heat and simmer until stock is absorbed and rice is almost done
- Add yoghurt. Season and continue cooking till the rice is tender. Finally, stir in the butter and chopped coriander - TO SERVE
- Place the asparagus kichidi in a presentation ring and pat down gently, slowly remove the ring
- Place tandoor spiced chicken breast on the bed of rice and add makhni sauce around
- Garnish chicken with moori relish and serve with naans or chapatis