Brillo Cleaning Guide 10/19
Tandoor Spiced Cotswold White Chicken

Tandoor Spiced Cotswold Chicken

Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands.
Serves: 2
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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

  1. 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
  2. MOOLI RELISH
    - Toss together all the ingredients and set aside.
  3. 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
  4. 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
  5. 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
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