Smoked Tomato Mozzarella Chicken by Chef Vineet Bhatia
Vegetarians can substitute chicken for paneer or vegetables.
Ingredients:
2 chicken breast, boneless and skinless
2 tablespoon oil
Salt
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon smoked paprika powder
A generous squeeze of lemon juice
Mix together and marinate the chicken breast in this oil marinate and leave for 12-15 minutes
Heat a pan and grill the chicken breast until they turn golden brown on both side and ¾ cooked, remove and rest for 10 minutes.
TOMATO SAUCE:
1 large tomato, cut into quarters, sprinkle with salt and drizzle oil
Cook under a hot grill to lightly char the tomatoes, remove the skin and cut each quarter into half.
2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoons garlic, chopped
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon smoked paprika powder
250g chopped tomatoes, canned
1 teaspoon brown sugar
Salt
1 teaspoon dried oregano
60ml cream
2 tablespoon grated mozzarella
To smoke:
Tinfoil
Live charcoal
Oil
Heat oil in a pan, add mustard seeds and as they begin to crackle add the chopped garlic, cumin powder, coriander powder and smoked paprika powder.
Saute the mixture for a minute and add the chopped tomatoes and brown sugar.
Bring the mixture to a boil, lower the heat and add the cooked chicken breast, dried oregano, cream and salt. Stir together, cover and cook on low heat till chicken is almost cooked. Now add the charred tomatoes and add the live charcoal in a tin foil cup topped with oil to create the smoke.
Place the smoking charcoal in the centre of the pan and cover the pan with the lid, also make sure the cooking flames as switched off.
Leave under the lid for 10 minutes for the tomato chicken to absorb the smoke flavour.
Remove the lid, discard the tin foil with charcoal and stir in the grated mozzarella.
Serve warm garnished with grated mozzarella and mint leaves.
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