This recipe was born out of my desire to pay tribute to the time-tasted cultural exchange between Indian and Thai culture. This cuisine has an Indian soul but it is wrapped in Thai elegance. The beetroot gives the Tikka it’s unique rosy red colour and a beautiful texture. The translucent Thai rice paper perfectly compliments the succulent chicken pieces.
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Yield / Serves
500 grams boneless, skinless thighs cut into 1 1/2 inches chunks
1 large beetroot peeled, cooked and roughly chopped
1 cup whole milk yogurt
3 tsp dried fenugreek leaves
2 tsp all ground masala
1 tsp cumin powder
2 tbsp refine oil
2 tbsp melted butter
2 tsp lemon juice
2 tsp finely chopped garlic
2 tsp finely chopped ginger
8-10 rice paper
Salt to taste
First make the marinated, combine the lemon juice 1 tsp each of the garlic, ginger and salt in a large bowl. Rub the mixture into the chicken thighs and marinate for at least 20 minutes at room temperature or longer in the refrigerator covered.
Put the beets and yogurt in a food processor and puree until smooth. Add the remaining salt ginger, garlic, dried fenugreek leaves, all ground masala, cumin, refine oil and pulse to combine.
Coat the chicken with pureed beet mixture and marinate, refrigerated and covered for at least one hour and up to eight hours
Now get ready the toaster direct heat medium high. Toaster should be 4 inches high from the heat source.
Drizzle melted butter or spray olive oil. Carefully cook all sides about 8 minutes.
Now take a serving plate spread water on the rice paper.
Now keep lettuce, Julian cabbage, Julian carrot, chopped large green chilli, cucumber sliced and chicken tikka.
Garnish with lemon wedge and any Thai sauce.
Thai rice paper perfectly compliments the succulent chicken pieces.
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