Tandoori tikka seel kand – The tender chicken mixed with tasty spices along with cheddar cheese and creamy yogurt makes this dish absolutely tasty
Chicken breasts (100g per breast)
1 capsicum (red/yellow/green – 2 each)
1 large onion
2 slices cheddar cheese
50 ml fresh cream
½ Tsp ginger paste
½ Tbsp garlic paste
½ Tsp red chilli powder
¼ Tsp gram Masala
Potatoes (50 gms)
2 pieces black olive
2 bunches green coriander
2 slices sundried tomatoes
5gram spring onion
1 table spoon mint leaves chopped
5g white butter
¼ Tea spoon lemon juices
¼ tsp carom seeds (ajwain)
1 roll aluminum foil
1 Tbsp yellow food coloring
Take the chicken breast & flatten with steak hammer like minute steak.
Slice capsicum, onion, tomato and cheese.
Stuff the chicken flat piccata with 3 slices of each pepper, onion, cheese and mint. Keep it in
The center of chicken piccata and roll it.
Take yogurt, cream, ginger paste, garlic paste, red chilli powder, garam Masala and yellow
Food coloring. Make a paste.
Dip the rolled chicken in it & keep in chiller for at least 15 minutes.
For the Potato Cakes:
Boil the potato. Chop some black olives, green coriander, mint and spring onion.
Add these and sundried tomatoes, cream to the boiled potato and mash it.
Make a roll of the mashed potato and cut into equal size (1 inch) pieces, and sear on a hot platter.
Put three potato slices or mini cakes in the plate lengthwise.
Grill the chicken & put on each of potato cake.