The amazingly talented chef Sid Sahrawat of Cassia and Sidart shares his recipe for Tandoori Chicken Brioche. A weekend winner.

Makes 10

To make Tandoori Chicken Brioche, you will need:
For the rolls:
10 Store bought sliders or brioche rolls.

For the tandoori chicken:
5 boneless and skinless Chicken thighs, each piece cut in half
Salt
1 lemon, juiced
1 tablespoon ginger-garlic crushed paste
2 tablespoons Greek yoghurt, or any thick yoghurt
1 pinch chilli powder (you can add more if the kids are not eating it!)
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon tandoori masala
5 bamboo skewers or metal skewers

How to make Tandoori Chicken Brioche:

In a bowl mix in the chicken, ginger garlic paste and salt to taste. Cover and leave this to marinate for 2 hours in the fridge. Next add all the remaining ingredients and marinade the chicken for 6 hours or preferably overnight. Skewer the chicken pieces and cook on a flat griddle, barbeque or grill in an oven at 190 degrees turning frequently until chicken is cooked. You can test the meat by cutting in and should see no pink meat.

Coriander relish:
50 gms cashews or any buts you may prefer
4 green chilies or as per taste
4 cloves garlic, peeled
a thumb sized piece of ginger, peeled and roughly chopped
1 bunch coriander, roots removed, stems and leaves roughly chopped
1/2 cup mint leaves
juice of 1 lemon
3 teaspoons sugar
salt to taste

First grind the cashews, now add all the other ingredients to your Electrolux blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this. Season to taste. The coriander relish will keep in the refrigerator for up to a week in an airtight container.

For the slaw:
½ cucumber julienned
¼ cabbage shredded
1 lemon juiced

Use the wide grater bade in your Electrolux food processor to grate the carrot. Next swap over to the slicing attachment and shred the cabbage.
Mix the cucumber and cabbage with the lemon juice in a bowl.

To assemble:
Cut open each roll horizontally, spread a little butter or olive oil on each open side and grill on a flat griddle, barbeque or in the oven. Place a piece of chicken on the bottom half of the roll. Put a dash of the coriander relish on top of the chicken and top with some slaw. You can also add some yogurt mixed with mint to take the heat off for the little ones. Place the top half of the roll and enjoy.

Note: Tandoori masala is a spice powder blend easily found in the spice section of your supermarket and in all Indian grocery stores.

Tip: Cassia makes their own bricohe rolls with curry powder and top them with fennel seeds if you wish to bake them at home. You can use the dough blade in an Electrolux food processor and pulse to get an excellent dough consistency.

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