Tandoori Chicken Crostini Recipe

Tandoori Chicken Crostini Recipe is a fusion recipe of the Italian crostini made with a desi twist of the Indian tandoori chicken as the topping for it. Serve it as a party appetizer or as an evening snack.

Shaheen Ali On Friday, 17 March 2017 00:11

399 ratings.

Tandoori chicken crostini is a fusion of Indian appetizer Tandoori Chicken, shredded and used as a topping along with various dips and vegetables on the crostini, which is a popular party appetizers from Italy.

Serve Tandoori Chicken Crostini Recipe as an appetiser or with a healthy pasta like Spinach Corn Pasta in Whole Wheat White Sauce and a salad.

Here are a few more crostinis that you can also try

Cuisine: Italian Recipes

Course: Appetizer

Diet: Non Vegeterian

Equipments Used: Baking Sheet, Convection Microwave Oven

Prep in

60 M

Cooks in

40 M

Total in

100 M

Makes:

4 Servings

Ingredients

2 Ciabatta bread , cut into 1/2 inch thick ovals

For Tandoori Chicken

500 grams Chicken , boneless, cut into medium pieces
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

Oher Ingredients

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

How to make Tandoori Chicken Crostini Recipe

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.

Published in Continental Party Appetizer & Starter Recipes