Tandoori Chicken Crostini

Name: Tandoori Chicken Crostini
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Cuisine: Indian
Ingredients: 2 pieces Ciabatta (2 Ciabatta bread cut into 1/2 inch thick ovals); 500 g Chicken (500 grams Chicken boneless, cut into medium pieces); 2 tsp Kashmiri Red Chili Powder (2 teaspoons Kashmiri Red Chilli Powder); 2 tbsp Lemon Juice (2 tablespoons Lemon juice + 2 teaspoons Lemon juice); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 2 tbsp Ginger Garlic Paste (2 tablespoons Ginger Garlic Paste); 0 pieces Table Salt (Salt to taste); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); 1 tsp Mustard Oil (1 teaspoon Mustard oil); 1 tbsp Butter (1 tablespoon Butter (Salted) to baste); ½ tsp Chaat masala (1/2 teaspoon Chaat Masala Powder); 4 tbsp Mayonnaise (4 tablespoons Classic Mayonnaise (With Egg) (preferably tandoori mayonnaise); 4 tbsp Green Chutney (4 tablespoons Green Chutney (Coriander & Mint)); 4 tbsp Mixed Vegetables (4 tablespoons Mixed vegetables (I used Cabbage & Onion) thin sliced and drenched in vinegar); 2 pieces Green Chili (2 Green Chillies chopped); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Leaves fine chopped)

Tandoori chicken crostini is an Indian-inspired appetizer featuring yogurt-marinated, tandoor-roasted chicken served on toasted ciabatta with green chutney and pickled vegetables.

100 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Ciabatta2 pieces · 2 Ciabatta bread cut into 1/2 inch thick ovals
Chicken500 g · 500 grams Chicken boneless, cut into medium pieces
Kashmiri Red Chili Powder2 tsp · 2 teaspoons Kashmiri Red Chilli Powder
Lemon Juice2 tbsp · 2 tablespoons Lemon juice + 2 teaspoons Lemon juice
Yogurt½ cup · 1/2 cup Curd (Dahi / Yogurt)
Ginger Garlic Paste2 tbsp · 2 tablespoons Ginger Garlic Paste
Table Salt0 pieces · Salt to taste
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Mustard Oil1 tsp · 1 teaspoon Mustard oil
Butter1 tbsp · 1 tablespoon Butter (Salted) to baste
Chaat masala½ tsp · 1/2 teaspoon Chaat Masala Powder
Mayonnaise4 tbsp · 4 tablespoons Classic Mayonnaise (With Egg) (preferably tandoori mayonnaise
Green Chutney4 tbsp · 4 tablespoons Green Chutney (Coriander & Mint)
Mixed Vegetables4 tbsp · 4 tablespoons Mixed vegetables (I used Cabbage & Onion) thin sliced and drenched in vinegar
Green Chili2 pieces · 2 Green Chillies chopped
Coriander Seed2 tbsp · 2 tablespoons Coriander (Dhania) Leaves fine chopped

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Steps

1To prepare Tandoori Chicken Crostini Recipe, first prepare the marinade. In a large mixing bowl mix Kashmiri red chili powder, lemon juice, yogurt, ginger-garlic paste, salt and mustard oil to make a paste.
2Add chicken pieces and mix well with the marinade such that everything incorporates well. Cover and refrigerate for an hour.
3Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C for 12-15 minutes, or until almost done.
4Baste chicken with a little butter and cook for another 4-5 minutes. Remove, sprinkle some chaat masala.
5Fine chop tandoori chicken pieces with a sharp knife and collect in a bowl.
6Toast or Grill Ciabatta Bread slices, until crisp and keep aside.
7Spread tandoori mayo over a bread, top with some vinegar soaked cabbage and onion slices, chopped tandoori chicken, drizzle mint and coriander dip generously, sprinkle some chopped green chilies, few drops of lemon juice and garnish with chopped coriander.
8Similarly make many more Tandoori Chicken Crostini Recipe and serve hot with Spinach Corn Pasta in Whole Wheat White Sauce and a salad.