Tandoori Chicken Crostini Recipe
Servings: 4
Cuisine: Indian-Italian Fusion
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ciabatta bread | 2, cut into ½ inch thick ovals |
| Chicken (boneless) | 500 grams |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Lemon juice | 2 tablespoons |
| Curd (Dahi/Yogurt) | ½ cup |
| Ginger Garlic Paste | 2 tablespoons |
| Salt | to taste |
| Garam Masala Powder | ½ teaspoon |
| Mustard oil | 1 teaspoon |
| Butter (for basting) | 1 tablespoon |
| Chaat Masala Powder | ½ teaspoon |
| Classic Mayonnaise (preferably Tandoori) | 4 tablespoons |
| Green Chutney (Coriander & Mint) | 4 tablespoons |
| Lemon juice | 2 teaspoons |
| Mixed vegetables (cabbage & onion) | 4 tablespoons, thinly sliced and drenched in vinegar |
| Green Chillies | 2, chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, finely chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-400 kcal |
| Protein | Approx. 30 grams |
| Total Fat | Approx. 20 grams |
| Saturated Fat | Approx. 5 grams |
| Carbohydrates | Approx. 30 grams |
| Dietary Fiber | Approx. 3 grams |
| Sugars | Approx. 2 grams |
| Sodium | Approx. 600 mg |
Instructions
For the Marinade:
- Prepare the Marinade: In a large mixing bowl, combine the Kashmiri red chili powder, lemon juice, yogurt, ginger-garlic paste, salt, and mustard oil to create a smooth paste.
- Marinate the Chicken: Add the boneless chicken pieces to the marinade and mix thoroughly, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the chicken to tenderize.
- Cook the Chicken: Preheat your tandoor or oven to 200°C (390°F). Thread the marinated chicken onto skewers. Cook the chicken in the tandoor or oven for approximately 12-15 minutes, until it is nearly done. Baste the chicken with a little butter and continue cooking for an additional 4-5 minutes, or until fully cooked and slightly charred. Once done, remove the chicken, sprinkle some chaat masala over it, and let it cool slightly. Then, finely chop the tandoori chicken and place it in a bowl for later use.
For the Crostini:
- Toast the Ciabatta Bread: Preheat a grill or toaster oven. Place the ciabatta bread slices on the grill or in the toaster, toasting until they are crisp and golden brown on both sides. Set aside to cool slightly.
- Assemble the Crostini: Begin by spreading a generous layer of tandoori mayonnaise over each toasted ciabatta slice.
- Layer the Toppings: Add a layer of the vinegar-soaked cabbage and onion slices, followed by the chopped tandoori chicken. Drizzle the mint and coriander chutney generously over the top.
- Garnish: Sprinkle with chopped green chilies, a few drops of fresh lemon juice, and finish with a sprinkle of chopped coriander leaves for a fresh flavor.
- Serve: Arrange the Tandoori Chicken Crostini on a platter and serve immediately while they are still warm. These delicious bites pair wonderfully with Spinach Corn Pasta in Whole Wheat White Sauce and a refreshing salad on the side for a complete meal experience.
This Tandoori Chicken Crostini combines the rich flavors of Indian tandoori spices with the elegance of Italian crostini, making it an ideal appetizer for any gathering or special occasion. The crisp ciabatta provides the perfect base for the tender, flavorful chicken, creating a delightful fusion of textures and tastes that will tantalize your palate and impress your guests. Enjoy this unique dish as a part of your culinary adventures!
