Tandoor Spiced Cotswold Chicken

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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