Ingredients: 2 Ciabatta bread – cut into 1/2 inch thick ovals,500 grams Chicken – boneless,2 teaspoons Kashmiri Red Chilli Powder,2 tablespoons Lemon juice,1/2 cup Curd (Dahi / Yogurt),2 tablespoons Ginger Garlic Paste,Salt – to taste,1/2 teaspoon Garam masala powder,1 teaspoon Mustard oil,1 tablespoon Butter – to baste,1/2 teaspoon Chaat Masala Powder,4 tablespoons Classic Mayonnaise (With Egg) – (preferably tandoori mayonnaise,4 tablespoons Green Chutney (Coriander & Mint),2 teaspoons Lemon juice,4 tablespoons Mixed vegetables – (I used Cabbage & Onion) thin sliced and drenched in vinegar,2 Green Chillies – chopped,2 tablespoons Coriander (Dhania) Leaves – fine chopped
Time in minutes: 100 Servings: 4 Course: Appetizer Diet: Non Vegeterian
Instructions: For Marinade: To 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.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. Fine chop tandoori chicken pieces with a sharp knife and collect in a bowl.For Crostini: Toast or Grill Ciabatta Bread slices, until crisp and keep aside. Spread 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. Similarly make many more Tandoori Chicken Crostini Recipe and serve hot with Spinach Corn Pasta in Whole Wheat White Sauce and a salad.