Plantain Baskets Topped with Guacamole & Chicken Tikka

Name: Plantain Baskets Topped with Guacamole & Chicken Tikka
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: INGREDIENTS for Plantain Baskets; 1 plantain; 1 tiny bowl for moulding; as needed Oil for frying; Ingredients for Chicken Tikka; 250 gm boneless chicken pieces; 1/2 cups Greek yoghurt; 2 tbsp Fresh cream; 2 tbsp mayonnaise; 1/4 tsp pepper powder; 1/2 tsp Red Chilli Powder; to taste Salt; 1/2 tsp cumin powder; 1/2 tsp Garam masala powder; 1/2 tbsp Ginger-Garlic Paste; 1 tsp crushed Kasuri methi; 1 tbsp lemon juice; 1/2 tsp Turmeric Powder; 2 tbsp Gram flour roasted; 1 tbsp edible oil; 1/4 tsp red food colour; INGREDIENTS for Guacamole; 1 medium ripe avocado, halved and pitted; 1/2 finely chopped white onion; 1 spring finely chopped fresh cilantro; 1 small jalapeño, seeds and ribs removed, finely chopped; 1 tsp lime juice (from about 1 ½ limes), or more if needed; to taste salt

Harjeet Kaur @cook_13349754

#Fusionweek #Aromasofthekitchen
The final week of the Masterchef Challenge and Chef Siddharth gave us a Fusion Food challenge. It kept me thinking of various options but finally, I opted for these Mexican- Indian, Plantain Baskets Topped with Guacamole & Chicken Tikka. My daughter-in-law is Mexican and I make Guacamole quite often for her which she eats with any roasted Indian Chicken. Mexicans use plantain also and that’s how I got the idea of using the plantain and making cut little baskets and topping them with Guacamole and Chicken Tikka. It seemed a daunting task but in the end it was worth the trouble. The smoky, grilled aroma and melt-in-mouth chunks of meat can be addictive. I love these grilled skewered kebabs as they are fast and fabulous and relished by one and all.
Twice-fried plantains topped with avocado and roasted Chicken Tikka is the perfect savoury finger food or canapé. It goes well with drinks and good enough for kids too.

Harjeet Kaur @cook_13349754

Saved

Ingredients

40 minutes

3 servings

INGREDIENTS for Plantain Baskets
1plantain
1tiny bowl for moulding
as neededOil for frying
Ingredients for Chicken Tikka
250 gmboneless chicken pieces
1/2 cupsGreek yoghurt
2 tbspFresh cream
2 tbspmayonnaise
1/4 tsppepper powder
1/2 tspRed Chilli Powder
to tasteSalt
1/2 tspcumin powder
1/2 tspGaram masala powder
1/2 tbspGinger-Garlic Paste
1 tspcrushed Kasuri methi
1 tbsplemon juice
1/2 tspTurmeric Powder
2 tbspGram flour roasted
1 tbspedible oil
1/4 tspred food colour
INGREDIENTS for Guacamole
1medium ripe avocado, halved and pitted
1/2finely chopped white onion
1 springfinely chopped fresh cilantro
1small jalapeño, seeds and ribs removed, finely chopped
1 tsplime juice (from about 1 ½ limes), or more if needed
to tastesalt

Saved

Steps

40 minutes

1

Method for Plantain Baskets
Start by peeling the plantains, then cut them into 1-inch slices. Fry the slices in plenty of hot oil until they are lightly browned.
Remove plantains from the oil and use a heavy bowl to crush them (be careful not to break them apart).
I took a terracotta diya or lamp and pressed each plantain slice into it and formed a basket shape. Remove and mould all the baskets.Then re-fry until golden brown and set aside.
2

Method for Tikka
Firstly, wash the boneless chicken and pat dry and place in a bowl.
Add salt to taste, red chilli powder, ginger garlic paste, pepper powder and juice of one lime. Smear the chicken pieces nicely and keep aside. In another bigger bowl, add the Greek yoghurt, cumin, coriander, garam masala powder, Kasuri methi, turmeric, food colour, cream, fresh coriander, oil, roasted gram flour and make a smooth silky marinade.
3

Add the boneless chicken pieces and coat them nicely so that they drown in this rich marinade. Give a mix. Cover the marinated chicken and set aside for 4 hours.Instead of grilling the chicken in the oven, I just pan fried them
Take a non-stick pan, add 2 tbsp. oil and heat it. Place the marinated chicken on the pan and grill till nicely roasted on all sides. Remove and set aside.
4

Method for Guacamole
I’m sharing a guacamole recipe that I learnt from my Mexican Samdhan.
To prepare the avocado, simply scoop the avocado flesh into your bowl with a spoon. This is a lot easier than dicing it. Diced avocado pieces are slippery.
If you have a gorgeous red summer tomato, you can chop and use it but my recipe doesn’t call for tomato. I also skipped garlic, because I added it in the Tikka marinade.
5

I also added 1/4 teaspoon ground coriander, which offers the irresistibility factor. Coriander is a little trick that I learned from Elenita.Using a fork, mash up the avocado until it reaches your desired texture quickly add the onion, jalapeño, lime juice, coriander, and salt. Stir to combine.
6

Assembling
Now that all your components are ready, it is time to assemble the hors de oeuvres. Take the baskets. Place a dollop of avocado in each fried plantain basket, then top with a chicken tikka and a sprinkle of crushed red and pepper
7

Your Plantain Baskets Topped with Guacamole & Chicken Tikka hors the'oeuvres are ready to be served. A fusion of Mexican and Indian Cuisine just like my son, an Indian married a Mexican girl!