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