1 chicken breast, boneless and skinless and cut into 4 slices
Marinade recipe
1 tbsp of olive oil
1 lemon, juiced
1/4 tsp turmeric
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, finely chopped
1/4 tsp garam masala
Masala cheese recipe
40g of mozzarella cheese, grated
40g of mature cheddar, grated
1/4 tsp ginger, finely chopped
1 tbsp of pine nuts
1/4 tsp green chillies, finely chopped
1 red onion, chopped
1/4 tsp chaat masala
1 tsp basil, chopped
Saffron and cardamom dip recipe
1/2 tsp saffron
1/4 tsp cardamom seeds, ground
1 lemon, juiced
0.5g of caster sugar
1/2 tsp fennel seeds, ground
6 tbsp of Greek yoghurt
2 tbsp of mayonnaise
2 tbsp of water
salt
Method
1
Mix together all the ingredients for the marinade and rub it on the chicken slices. Leave to marinate for 20 minutes
1 tbsp of olive oil
1 lemon
1/4 tsp turmeric
1/2 tsp green chillies
1/2 tsp ginger
1/4 tsp garam masala
2
Mix together all the ingredients for the masala cheese and then chill
40g of mozzarella cheese
40g of mature cheddar
1 red onion
1/4 tsp green chillies
1/4 tsp ginger
1 tsp basil
1/4 tsp chaat masala
1 tbsp of pine nuts
3
To make the dip, very briefly dry roast the saffron in a small frying pan over a very low heat, then soak it in 2 tablespoons of hot water for 30 minutes
1/2 tsp saffron
2 tbsp of water
4
Mix together the Greek yogurt and mayonnaise, then stir in the saffron water. Add the lemon juice, fennel seeds, cardamom, sugar and salt, mix well and pass through a very fine sieve. Store in the fridge
6 tbsp of Greek yoghurt
2 tbsp of mayonnaise
1 lemon
1/2 tsp fennel seeds
0.25g of caster sugar
salt
1/4 tsp cardamom seeds
5
Sear the chicken pieces on a chargrill pan until they are almost cooked. Arrange on a baking tray, sprinkle the cheese mix on top and flash under a hot grill for 1 minute, or place in an oven preheated to 190°C/Gas Mark 5 for 3 minutes, until browned and bubbling
1 boneless and skinless chicken breast
6
To serve, pile the chicken on to plates and serve with the dip on the side