Punjab x Italy

Chicken tikka saltimbocca

Name: Chicken tikka saltimbocca
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 600 g breast cut into 8 thin cutlets chicken, boneless; 1/4 cup hung curd (greek yogurt); 1 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1/2 tsp garam masala; 2 tsp crushed kasuri methi (dried fenugreek leaves); 1 1/2 tbsp divided lemon juice; Salt, to taste; 8 large leaves sage leaves; 8 thin slices prosciutto; 2 tbsp for dusting maida (all-purpose flour, plain flour); 2 tbsp olive oil; 2 tbsp divided, cold butter; 2/3 cup chicken stock (chicken broth); 1/4 tsp black pepper

Saltimbocca means it jumps in the mouth. Add tikka masala and it practically dances.

40 minTime

42 gProtein each

mediumSpice

Jumps in the mouth2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

395kcalsame

42 gproteinsame

1 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g breast, cut into 8 thin cutlets

Hung curd (greek yogurt)¼ cup

Ginger garlic paste1 tbsp

Kashmiri chilli powder2 tsp

Garam masala½ tsp

Kasuri methi (dried fenugreek leaves)2 tsp, crushed

Lemon juice1½ tbsp, divided

Saltto taste

Sage leaves8 large leaves

Prosciutto8 thin slices

Maida (all-purpose flour, plain flour)2 tbsp, for dusting

Olive oil2 tbsp

Butter2 tbsp, divided, cold

Chicken stock (chicken broth)⅔ cup

Black pepper¼ tsp

Method

4 steps

1Pound the chicken between sheets of baking paper to about 5 mm thick. Mix hung curd, ginger garlic paste, chilli, garam masala, methi, half the lemon juice and salt. Brush a thin layer on one side of each cutlet and rest 15 minutes.
2Lay a sage leaf on the coated side of each cutlet and cover with a slice of prosciutto. Press firmly and dust the other side lightly with maida.
3Heat the oil and 1 tbsp butter in a wide pan on medium high heat. Cook the cutlets prosciutto side down for 2 minutes, flip and cook 2 to 3 minutes until no pink remains. Work in batches and keep warm.
4Pour in the stock and the rest of the lemon juice, scrape the pan and bubble on high heat for 2 minutes. Off the heat, swirl in the remaining cold butter and pepper.

Serve it like this

Overlap two cutlets prosciutto side up on a warm plate and spoon the glossy sauce around, not over. Add a lemon wedge and two crisp sage leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Italy

Chicken tikka saltimbocca

Saltimbocca means it jumps in the mouth. Add tikka masala and it practically dances.

40 minTime

42 gProtein each

mediumSpice

Jumps in the mouth2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

395kcalsame

42 gproteinsame

1 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g breast, cut into 8 thin cutlets

Hung curd (greek yogurt)¼ cup

Ginger garlic paste1 tbsp

Kashmiri chilli powder2 tsp

Garam masala½ tsp

Kasuri methi (dried fenugreek leaves)2 tsp, crushed

Lemon juice1½ tbsp, divided

Saltto taste

Sage leaves8 large leaves

Prosciutto8 thin slices

Maida (all-purpose flour, plain flour)2 tbsp, for dusting

Olive oil2 tbsp

Butter2 tbsp, divided, cold

Chicken stock (chicken broth)⅔ cup

Black pepper¼ tsp

Method

4 steps

1Pound the chicken between sheets of baking paper to about 5 mm thick. Mix hung curd, ginger garlic paste, chilli, garam masala, methi, half the lemon juice and salt. Brush a thin layer on one side of each cutlet and rest 15 minutes.
2Lay a sage leaf on the coated side of each cutlet and cover with a slice of prosciutto. Press firmly and dust the other side lightly with maida.
3Heat the oil and 1 tbsp butter in a wide pan on medium high heat. Cook the cutlets prosciutto side down for 2 minutes, flip and cook 2 to 3 minutes until no pink remains. Work in batches and keep warm.
4Pour in the stock and the rest of the lemon juice, scrape the pan and bubble on high heat for 2 minutes. Off the heat, swirl in the remaining cold butter and pepper.

Serve it like this

Overlap two cutlets prosciutto side up on a warm plate and spoon the glossy sauce around, not over. Add a lemon wedge and two crisp sage leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken tikka saltimbocca

Make it your way

Ingredients

Method

Chicken tikka saltimbocca

Make it your way

Ingredients

Method

Make it a meal