From mightymidget69@hotmail.com Mon Mar 15 10:30:40 2004 Date: 12 Mar 2004 08:40:00 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Chicken tikka on ciabatta Chicken tikka on ciabatta (serves 4) 1 lb/450g cubed, boneless organic chicken 3 tbsp Greek yoghurt 2 tsp sea salt 1 tsp chilli powder 1 tsp garam masala 1 lemon 1 tbsp olive oil .5 tsp dry fenugreek powder (optional) 4 tomatoes .5 cucumber 1 red onion 1 Romaine lettuce 4 baby ciabattas Butter 4oz/110g coriander chutney (see below) 7oz/200g mayonnaise Mix the chicken with all the ingredients for the tikka (down to and including the fenugreek) and leave covered in the fridge for at least 2 hours. Heat the oven to 220C/440F/Gas 8. Place the chicken in a single layer on a baking tray and roast for about 8 minutes or until cooked through - the juice should run clear when it is pierced with a skewer. Slice the tomatoes and cucumber, chop the onion and shred the lettuce. Spread the ciabattas with butter and warm them on a hot pan or under the grill. Spread coriander chutney on one half of the ciabatta and mayonnaise on the other. Layer with shredded lettuce, tomatoes, cucumber, onion and chicken tikka and close the sandwich. serve them with salad, crisps and tomato ketchup if you need an extra garnish.