asiaSpa India - January-February 2018

asiaSpa India January-February 2018 61

TANDOORI CHICKEN

BREAST SALAD

TANDOORI CHICKEN BREAST

• 45gms chicken breasts


• 1tsp yogurt


• 1gm paprika


• 2gms ginger paste


• 2gms Garlic paste


• 1ml mustard oil


• The juice of half a lime

SALAD

• 20gms ripe papaya


• 2gms cilantro sprigs


• 2gms onions chopped


• 2gms tamarind


• Himalayan salt


• Pepper to taste


• For the chicken tikka, marinate the
  chicken breast in the  rst marinade of half

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the ginger and garlic paste with salt and

pepper. Cover and keep aside for an hour.

• Take a clean and dry bowl and pour in
  the mustard oil. Rub in the paprika till a
  red-coloured paste is formed. Now, add
  the seasoning and the lime juice.


• Coat the chicken breast in this second
  marinate. Cover and leave in the
  refrigerator for 4–5 hours.


• Preheat the oven to 180°C. Place the
  marinated chicken breasts on a grease-
  proof dish and cook in the oven for 7–8
  minutes or until done. When cooked,
  remove and leave aside to cool.


• Meanwhile, prepare the salad by
  peeling and making a brunoise of the
  papaya. The papaya should be ripe yet
   rm. An overripe papaya may make
  the salad mushy.


• Mix together the rest of the ingredients
  and check the seasoning. Prepare the
  garnish by cutting the carrot, cucumber
  and coloured bell peppers into  ne

juliennes, and then keeping them in

ice-cold water, so that they curl.

• Place the salad on the plate by spooning
  into a ring mould. Slice the chicken and
  place 3 slices on top.


• Place the garnish on top of the chicken
  and serve at room temperature.

Chef Abhishek

Sous Chef

Atmantan Wellness Centre