Spiced Tandoori Croissant
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Yields: 6 croissants
For the Marinade:
1 cup plain yogurt
2 tablespoons tandoori masala spice blend
1 tablespoon ginger-garlic paste.
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon turmeric powder
Salt, to taste
2 tablespoons vegetable oil
For the Croissants:
6 croissant rolls
200 grams boneless chicken, thinly sliced (or use paneer for a vegetarian option)
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 bell pepper thinly sliced.
1 onion thinly sliced.
Fresh cilantro leaves, for garnish
Marinate the Chicken (or Paneer):
In a mixing bowl, combine the yogurt, tandoori masala, ginger-garlic paste, red chili powder, turmeric, salt, and vegetable oil.
Add the sliced chicken (or paneer), ensuring it’s well coated in the marinade. Cover and refrigerate for at least 1 hour (longer for better flavor).
Preheat your oven to 180°C (350°F).
Cook the marinated chicken (or Paneer). In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the marinated chicken (or paneer) and cook until it’s fully cooked and slightly charred. Remove from heat.
Prepare the Croissants:
Slice each croissant in half horizontally, creating a top and bottom portion.
Assemble the Tandoori Croissants:
Place a generous amount of the cooked chicken (or paneer) inside the croissant.
Add slices of bell pepper and onion.
Close the croissant.
Place the assembled croissants on a baking sheet or in an oven-safe dish.
Bake in the preheated oven for about 10-12 minutes or until the croissants are lightly toasted.
Remove the tandoori croissants from the oven and garnish with fresh cilantro leaves.
Serve your spiced tandoori croissants hot as a delightful, fusion-style snack or meal. (IANS)