Скачать или смотреть Spinach crepes lemon grass chicken spicy tomato chutney

Spinach Crêpes with Lemongrass Tandoori Chicken, Tomato Chutney & Garlic Chips

Modern Indian Plated Starter

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Components
1. Spinach–Besan Crêpes
2. Lemongrass Marinated Tandoori Chicken
3. Spicy Tomato Chutney (plating dots)
4. Fried Garlic Chips
5. Pickled Onion / Radish (optional garnish)

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1. Spinach–Besan Crêpes

Ingredients
• Spinach puree — 1 cup (blanched & blended)
• Besan (gram flour) — 2 tbsp
• All-purpose flour — 2 tbsp (for softness, optional)
• Water / milk — as needed (crêpe batter consistency)
• Salt — to taste
• A pinch of turmeric
• A little oil or ghee for cooking

Method
1. Whisk spinach puree, besan, flour, salt, turmeric, and enough liquid to make a thin crêpe batter.
2. Rest batter 10 minutes.
3. Heat a non-stick pan, lightly grease.
4. Pour thin layer, spread like a crêpe.
5. Cook gently on both sides till just set (keep green color).
6. Cut into triangles or chips for plating.

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2. Lemongrass Tandoori Chicken

Ingredients
• Chicken thigh or breast — 300 g (small pieces)
• Thick yogurt — 3 tbsp
• Lemongrass — 1 stalk, very finely minced or paste
• Ginger paste — 1 tsp
• Garlic paste — 1 tsp
• Kashmiri chili powder — 1 tsp
• Turmeric — ¼ tsp
• Garam masala — ½ tsp
• Lemon juice — 1 tsp
• Mustard oil or vegetable oil — 1 tsp
• Salt — to taste

Method
1. Mix all ingredients into a marinade.
2. Coat chicken well, marinate at least 4 hours or overnight.
3. Cook in a tandoor, oven (450°F / 230°C), or on a grill until lightly charred and juicy.
4. Rest, then slice or break into small plating pieces.

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3. Spicy Tomato Chutney

Ingredients
• Ripe tomatoes — 2 large
• Dry red chili — 1
• Ginger — small piece
• Garlic — 1 clove
• Cumin seeds — ½ tsp
• Vinegar or lemon juice — few drops
• Sugar — pinch
• Salt — to taste

Method
1. Sauté cumin, chili, ginger, garlic.
2. Add chopped tomato and cook till jammy.
3. Blend smooth, strain if you want clean dots for plating.

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4. Fried Garlic Chips

Ingredients
• Garlic — thinly sliced
• Neutral oil

Method
1. Fry garlic slowly in cool oil until golden.
2. Drain on paper, season lightly with salt.

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5. Pickled Onion / Radish (optional)
• Thin onion or watermelon radish
• Vinegar + sugar + salt
• Rest 20 minutes

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