Achari Chicken Crostini
Achari Chicken Crostini is a
n Indian twist to an Italian appetiser. Toasted bread topped with spicy tangy Indian style achari chicken make a perfect appetiser to entertain guests.
Appetizer, Brunch, starter
achari chicken, achari chicken crostini, Crostini recipe, quick achari chicken
large thick bottomed pan
Boneless Chicken thighs
chopped (Swap with paneer if you don’t eat chicken)
I used RAJAH ACHARI MASALA
Tomato paste, (I used store bought)
Crostini base assembly:
Olive oil to brush the bread
Few slices of cucumber
Few onion rings
Green chillies chopped
Fresh Coriander leaves
Making the Achari Chicken Topping:
In a large bowl add all the ingredients listed under marination and mix everything well. Keep it marinated for at least 45mins to 1 hour.
Heat 1 tbsp of oil in a skillet on medium high heat, then add chopped onion and sauté for 4-5 minutes until it soft and brown.
Now tip in the marinated chicken along with the marinade and saute on medium high heat 6-7 minutes or until its no longer raw.
Now add the tomato paste and mix it well. Continue sauteing for 4-5 minutes until the chicken is cooked through and the the masala is dried.
Assembling the Crostini
Preheat the oven to 180 C.
Cut the ends of the baguette diagonally and then slice them thickly and 1 to 2 cms.
Brush it with some olive oil and place it on a baking sheet and bake for 6-7 minutes.
Remove the bread from the oven. they should be just crisp and golden on the edges.
Now to assemble, just place few thin slices of cucumber.
Then top it up with some Achari chicken.
Finally add some onion rings and some green chillies (optional) and coriander leaves.
Arrange it on a serving plate and serve.
*All my vegetarian friends simply swap chicken with paneer.
The process is the same.