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Western Style marinated chicken cubes with wasabi filled in Indian crispy chips
For Rosemary Marinated grilled chicken
Combine rosemary, garlic, black pepper, olive oil, and salt in a small bowl. Pour mixture onto chicken, cover or seal, and place in refrigerator for 15-20 minutes. Preheat grill for medium-high heat. Place chicken breast on a lightly oiled grill rack and allow to cook for 7 minutes per side. When chicken is no longer pink and juices run clear, remove from heat
Cut in small cubes mix with wasabi yogurt sauce.
For Crispy Chips
Crush the cumin seeds and the Coram seeds coarsely in a mixer. Mix White Flour, wheat flour, red chili powder, turmeric, salt, oil, crushed cumin and Carom seeds together. Knead a little hard dough adding water. Roll out very small even size round chips of the dough. Deep fry them in oil and keep aside.
For Wasabi yogurt
Chop coriander, mint, and wasabi. All ingredients in a blender, adding enough water and yogurt to make a coarse paste. Transfer to a nonmetallic container. Heat oil in a saucepan.. Add cumin seeds and stir until fragrant. Remove from heat and add to Paste.
Put crispy chips on plate filled chicken again crispy chips make 2 lyres on top crispy chips drop wasabi yogurt sauce.
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