A classic open sandwich recipe with a beautiful blend of Southeast Asian flavours served the American way, making it perfect for that 'East meets West' fusion.
|Chicken Breast||200 gm|
|Burger Buns (Opened)||2|
|Chilli powder||1 tsp|
|Turmeric powder||1 tsp|
|Coriander powder||1 tsp|
|Garam masala||1 tsp|
|Lime Juice||1 tsp|
|Ginger garlic paste||2 tsp|
|Crushed pepper||1/2 tsp|
|Chaat masala||1 tsp|
|Tomato slices||8 no|
|Mix veg julienne (kept in ice water)||For garnish|
|Yoghurt (beaten)||1 tbsp|
|For Mint Chutney|
|Mint leaves||10 gm|
|Coriander leaves||5 gm|
|Lime juice||1/2 tsp|
Method of Preparation:
- Butterfly and marinate the chicken breast with spices, ginger garlic paste and seasoning.
- To prepare the mint chutney, grind all the mentioned ingredients together except yoghurt. When ground to a fine paste mix in the yoghurt.
- In a saute pan, melt half of the butter and toast the sliced buns on the cut side. Keep aside.
- In the same pan add the remaining butter and allow to heat up. When hot place the chicken breast and grill (2 mins on each side) till the juices run clear.
- Take the chicken breast away and allow to rest for 3 mins. meanwhile in the same pan and place the tomato slices and grill to a golden color at high heat.
- To assemble the sandwich, spread the mint chutney on the toasted side of the bun, place the tomato slices.
- On a brown cutting board, slice the chicken breast on a bias which could be well arranged on top of the tomato slices. Sprinkle the chaat masala on the grilled chicken. Place a tablespoon of the drained julienned fresh vegetables, drizzle the yoghurt and serve the sandwich warm.