Tandoor Spiced Cotswold White Chicken

Tandoor Spiced Cotswold Chicken

Food Main Courses
Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands.
2 Servings
Ingredients
TANDOOR SPICED CHICKEN BREAST
Chicken breast 2
Cumin powder 12g
Coriander powder 14g
Greek yoghurt 80ml
Salt pinch
Ginger garlic paste
Garam masala powder 5g
Kasoori methi 4g
Mustard oil 50g
Lemon juice 20ml
MOOLI RELISH
Mooli 40g
Olive oil 20ml
Chat masala 2.5g
Baby red chard leaves 2
MAKHNI SAUCE
Chopped tomato puree 250g
Whole garam masala 3g
Unsalted butter 60g
Millac Gold 80ml
Garlic 4g chopped
Green chilli 2g chopped
Turmeric powder 4g
Cumin powder 8g
Kasoori methi 4g
Sugar pinch
Salt pinch
Cashew nut paste 40g
ASPARAGUS KICHIDI
Vegetable Oil 30 ml
Unsalted butter 15g
Cumin seeds 2g
Garlic 5g chopped
Ginger 5g chopped
Green chilli 6g chopped
Red onion 1 medium chopped
Turmeric powder 4g
Basmati rice 150g
Vegetable stock 600ml
Greek yoghurt 25ml lightly whisked
Coriander 15g chopped
Asparagus 80g chopped
Mixed lentils 50g
Method
  1. TANDOOR SPICED CHICKEN BREAST
    - Mix all ingredients except chicken in a bowl and whisk
    - Rub marinade into chicken breasts and refrigerate for at least 3 hours
    - Thread chicken on to skewers and place over a roasting tin so the chicken is suspended above it
    - Roast 190ºC for about 10 minutes, basting occasionally with the juices. Or, skew and cook in traditional tandoor oven
    - Remove chicken from oven and leave to rest for 5 minutes
  2. MOOLI RELISH
    - Toss together all the ingredients and set aside.
  3. MAKHNI SAUCE
    - Heat butter in a saucepan. Add whole garam masala, followed by garlic, cumin, turmeric, and green chilli. Add chopped tomato puree, sugar and water, reduce the sauce
    - Check for seasoning, add Millac Gold and kasoori methi and stir to finish
  4. ASPARAGUS KICHIDI
    - Heat oil and butter and add cumin seeds. As seeds pop, add garlic and sauté
    - Add ginger, chilli and onion and sauté for 2 minutes. Add asparagus and sauté for another 2 minutes
    - Add turmeric, rice and lentils and cook for 2 minutes
    - Pour in warmed vegetable stock and bring to boil. Reduce heat and simmer until stock is absorbed and rice is almost done
    - Add yoghurt. Season and continue cooking till the rice is tender. Finally, stir in the butter and chopped coriander
  5. TO SERVE
    - Place the asparagus kichidi in a presentation ring and pat down gently, slowly remove the ring
    - Place tandoor spiced chicken breast on the bed of rice and add makhni sauce around
    - Garnish chicken with moori relish and serve with naans or chapatis