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INGREDIENTS:
- 1 chicken fillet cut lengthwise so it’s thin slices
- marinate in 2tsp freshly minced garlic, salt & chilli powder to your taste
- 1/2tsp crushed coriander seeds
- 1/4tsp turmeric
- 1/4tsp garam masala
- 1/2tsp tandoori powder
METHOD
- Heat up griddle pan to very hot ( use frypan with little oil if you don’t have griddle pan) place chicken onto hot griddle do not be tempted to turn over leave it good 1 min 30seconds then turn over do same, remove place onto chopping board, slice into thin slices squeeze over lemon juice, leave aside till needed
- On serving platter place layer of shredded lettuce, some cherry tomatoes, peppers any colour, sliced red onions drizzle over lotsa salad dressing, layer chicken on top bit more dressing drizzled over
- Boil few baby potatoes till cooked through, melt some butter in pan sprinkle over some salt chilli powder, turmeric, garam masala, tandoori powder, garlic granules, pan roast potatoes till golden in colour little bit crispy, layer over salad more dressing drizzled on top
Dressing:
- mix together 3Tbs mustard sauce
- 3Tbs garlic sauce
- 4Tbs chilli sauce
- 3Tbs sweet chilli sauce
- pinch turmeric
- big pinch chilli powder
- pinch garam masala
- 1/4tsp tandoori powder
- 2tsp honey
- mix it up taste add any of the ingredients if you think it needs it
- Chop lotsa coriander on top serve with garlic bread or focaccia slices of toast.