Indian Pickled chicken in lettuce cups
My first take on Saransh Goila’s recipe, ‘Achari Tikka Bread cones’ turned out yummy, everyone loved it. I made it for dinner and paired it with a soup and it was a hit. That night I had my friend over for dinner and he is sort of doing a Paleo diet, so I decided to make a variation for him that was not as carb heavy.
This has all the flavor of the original minus the bread. I kept the croutons on the side so he could add a few if he wanted. I loved how pretty it looked. I also made a vegetarian version with ‘Paneer’ for a vegetarian friend and that turned out yummy as well.
3/4 lb Boneless Chicken
2 ½ tablespoons Achari Masala ( I used ready made Indian pickle masala)
100 grams Hung Curd
1 tablespoon refined flour
2 tablespoons Mustard Oil
2 Thick bread slices, cubed
2 tbsp butter melted
1 clove of garlic crushed
Chopped carrots, cilantro, green bell pepper
Endive leaves separated
Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.
Add this spice mix into hung curd. Mix nicely.
Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.
Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.
Preheat the oven at 325 F
Toast the bread cubes in the oven till they are crisp.
Take them out and pour the garlic butter and toss them well. Bake them again for 5-6 mins to get them golden brown.
Mix with chicken with the croutons, chopped carrot, sprouts, and cilantro.
Now, take the endive leaves and fill them up with the mixture. And serve.