Tandoori Turkey pate on Crispy khakra
Ingredients
Turkey boneless tikka 750 gms
Salt To taste
Deggi mirch 10 gms
Kastoori methi 4 gms
Mustard oil 100 ml
lemon 1
Ginger garlic paste 100 gms
Hung curd 200 gms
Coriander chopped 50 gms
Khakra 15
Method
lMarinate the turkey with salt, half of ginger garlic paste and deggi mirch and lemon. Keep aside for 20 minutes.
lMake the second marinade by whisking the hung curd; add ginger garlic paste, salt and deggi mirch, kastoori methi powder and mustard oil.
lPour the marinade over the turkey and cook in the oven for 20 mins at 180 degree Celcius.
lRemove and place it in a grinder with fresh coriander. Grind till smooth paste.
lPlace a spoon full on crispy khakra and drizzle with strawberry chutney.
courtesy Executive Sous Chef Kunal Kapur, The leela, Gurgaon