CHICKEN TIKKA SLIDER AND MUMBAI LAGOON
Chef Sanjay Patel presents an appetizer and drink recipe for your holidays party as we wish you a very happy holidays. (Lifestyle, #IndianFood, #DesiCocktails, #Chicken, #BlueCuracao)
Ingredients:
For Mumbai Lagoon:
- 1oz Blue curacao (alcoholic or non alcoholic)
- ½ oz fresh lime juice
- 6 oz lychee juice
- ice cubes
For Chicken Tikka Sliders:
- 6 small chicken breasts
- 6 burger buns
For the marinade
- 2 tbsp tomato purée
- 200g pot Greek yogurt
- thumb-sized piece ginger, very finely grated
- 4 garlic cloves, very finely grated or crushed
- 2 tbsp garam masala
- ½ tsp ground cinnamon
- ½ tsp ground cayenne pepper
- juice 1 lemon, plus wedges to serve
For the chutney
- 2 tomatoes, chopped
- 1 small red onion, chopped
- 1 green chili, chopped
- 1 tsp tamarind pulp
- 2 tbsp tomato ketchup
For the salad
- ½ cucumber, sliced
- 1 little gem lettuce, shredded
- small bunch mint, leaves picked
- 1 small red onion, halved and finely sliced
Method:
MUMBAI LAGOON: Place all ingredients in a cocktail shaker and mix extremely well. Serve in a cocktail glass.
CHICKEN TIKKA SLIDERS: Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (Refrigerate overnight if needed).
Heat the BBQ, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place chicken in the buns with salad and spoonfuls of chutney. Serve with lemon wedges.