INGREDIENTS
Open Faced Samosa Bites
Servings - 2 - 3
INGREDIENTS
Chicken breast - 480 grams
Yogurt - 80 grams
Lemon juice - 2 teaspoons
Garlic - 1/2 teaspoon
Ginger - 1/2 teaspoon
Garam masala - 1 teaspoon
Turmeric - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cayenne pepper - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Potatoes - 115 grams
Tandoori roti
(For Coriander Chutney)
Coriander - 10 grams
Green chili - 5
Yogurt - 40 grams
Cumin powder - 1/2 teaspoon
Garlic - 1 clove
Salt - 1/2 teaspoon
Lemon juice - 1 tablespoon
Black pepper - 1/2 teaspoon
(For Toppings)
Geen peas
Onions
Tomato
PREPARATION
1. In a mixing bowl, add all the ingredients except potatoes and mix all the ingredients well.
2. Marinate for 20 minutes.
(For Coriander Chutney)
1. In a blender, add all the ingredients and blend until smooth.
2. Transfer it to a bowl and keep aside.
(Rest of the Preparation)
1. Add 115 grams potatoes in marinated chicken and mix it well.
2. Place them on baking tray and spread evenly.
3. Preheat the oven to 400°F/200 °C. Bake for 25 minutes.
4. Take a tandoori roti and cut it into round shape.
5. Place them on a baking tray.
6. Add a teaspoon of cooked chicken on it.
7. Top with green peas and onions.
8. Preheat the oven to 400°F/200 °C. Bake for 10 minutes.
9. Remove it from oven.
10. Garnish with tomato and coriander chutney.
11. Serve.