asiaSpa India - January-February 2018

(Wang) #1
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


27


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
Free download pdf