Mangalore x Italy
Chicken ghee roast crostini
Fiery Mangalorean ghee roast on a garlic toast with cool ricotta. Small bite, big personality.
50 minTime
22 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original342kcalsame
22 gproteinsame
3 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the chicken with the curd, half the lemon, turmeric and salt. Marinate 15 minutes. Toss the onion with 1 tsp lemon and a pinch of salt.
- 2Dry roast the red chillies, coriander, cumin, pepper, fenugreek and fennel on low heat for 3 minutes. Grind with the 6 garlic cloves, tamarind and 3 tbsp water to a smooth paste.
- 3Heat the ghee in a heavy pan on medium heat. Add the chicken and cook 6 minutes until sealed. Add the paste and cook, stirring, for 8 to 10 minutes until the ghee separates and no pink remains.
- 4Stir in the jaggery and curry leaves for 1 minute.
- 5Brush the baguette slices with olive oil and toast in the oven at 200°C for 6 to 7 minutes.
- 6Beat the ricotta with the rest of the lemon and a pinch of salt. Spread on each toast, top with ghee roast, pickled onion and coriander.
Serve it like this
Line the crostini on a long board in a single row, each with a dollop of chicken over ricotta. Top with two rings of pink onion and a coriander leaf.
