…….Crostini means “little crusts” in Italian; and is an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. Tandoori chicken crostini is a fusion of Indian appetizer Tandoori Chicken, shredded and used as a topping along with various dips and vegetables. An ideal party snack and a brunch recipe to surprise your guests with your innovations and cooking skills. In India Tandoori Chicken is a self claimed National recipe that is the most common take away and also includes in the menu of a road side stall to fine dinning. Originated in Punjabi Cuisine, Tandoori Chicken is the most flavorful and love chicken recipe all over the nation.
Usually Tandoori Chicken is made with marinaded whole chicken then grilled and roasted in oven or charcoal to get the rustic flavor. But here as we are going to make crostinis out of it, hence i opted to go with small tender boneless pieces that can easily go inside my oven and then easy to handle while chopping into little bits. The topping here is based as per the tandoori accompaniments and condiments, hence a wide use of chaat masala and mint nd coriander chutney to prominent.
Prep Time | 1.5 hours |
Cook Time | 1 hour |
Servings |
servings
|
- 2 Ciabatta Bread , cut into 1/2 inch ovals
- 500 gms Boneless Chicken cut into medium pieces
- 2 tsp Kashmiri red chilli powder
- 2 tbsp lemon juice
- 1/2 cup Fresh Yogurt
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1 tsp mustard oil
- 2 tbsp butter to baste
- 1/2 tsp salt adjustable
- 1 tsp chaat masala
- 4 tbsp Tandoori Mayo
- 4 tbsp Coriander and Mint Chutney
- 2 tsp lemon juice
- 1/2 cup Cabbage and Onion thin sliced and drenched in vinegar
- 2 Green Chilies chopped
- 2 tbsp Fresh Coriander fine chopped
Ingredients
For Tandoori Chicken :
Toppings :
|
|
- In a large mixing bowl mix Kashmiri red chili powder, lemon juice, yogurt, ginger-garlic paste, salt and mustard oil to make a paste.
- Add chicken pieces and mix well with the marinade such that everything incorporates well. Cover and refrigerate for an hour.
- Thread 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.
- Baste chicken with a little butter and cook for another 4-5 minutes. Remove, sprinkle some chaat masala and set aside.
- Toast or Grill Ciabatta Bread pieces and keep aside.
- Fine chop tandoori chicken pieces with a sharp knife and collect in a bowl.
- Spread tandoori mayo over a bread, top with somevinegr soaked cabbage and onion slices, choped tandoori chicken, drizzle mint and coriander dip generously, sprinkle some chopped green chilies, few drops of lemon juice and garnish with chopped coriander.
- Similarly make more crostinis and serve hot.
If you liked this delicious , fusion appetizer recipe then try making at home this weekend and surprise your guests with your innovation and cooking skills. Do share your feedback with me in comments below.
Love : Shaheen