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Tandoori chicken skewers, thai sauce, green onions

Salted

Tandoori chicken skeewers, thai sauce and green onions.

 

 

Ingredients

Recipe for 12 Tapas

For the marinade

75 Ml
Plain yogurt 10%
10 Gr
Curry powder
3 Clove(s)
Chopped garlic
1 Tsp
Chili flakes
1 Tsp
Cumin powder

For the chicken skeewers

8 Unit(s)
Boneless chicken thigh
24 Unit(s)
Skewer sticks
1 Unit(s)
Green onion

For the thai sauce

398 Ml
Coconut milk
8 Gr
Cornstarch
0.25 Unit(s)
Lemongrass
5 Gr
Fresh ginger
1 Clove(s)
Chopped garlic
1 Tsp
Curry powder
1 Tsp
Sambal oelek
15 Ml
Canola oil
3 Sprig(s)
Fresh cilantro
1 Unit(s)
Lime juice
  • Salt and pepper
Tandoori chicken skewers, thai sauce, green onions

Preparation time: 30 min

Preheat your four at 375 °F

  • For the mise en place

    Chop the garlic finelly.

    Peel and mince the green onions.

    Cube the chicken legs.

    Wash and mince the cilantro.

    Mince the lemon grass.

    Shred the ginger.

    Squeeze the lime.

  • For the marinade

    Mix all the ingredients in a bowl.

  • For the chicken skeewers

    Mix the chicken in the marinade, let it rest in the fridge for 30 min to 2 hours. Put some gloves on, and stick the chicken on the skeewers, put it on a baking tray with parchement paper. Cook it in the oven for 15 minutes.

  • For the thai sauce

    Mix in the oil, the lemon grass, the ginger, the garlic, cari and sambal oelek, and reserve it.Mix half of the coconut milk with the corn starch.In a pot, mix the coconut milk, with the perfumed oil, bring it to boil, slow down the heat and let it cook for 3-4 minutes.

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Old Montreal
90$ / pers.
FANCY TAPAS

FANCY TAPAS

So chic tapas!! 2 glasses of wine included

  • Breton shortbread, tiramisu cream, vanilla citrus
  • Ginger tuna tartare, crostini, yuzu sour cream sauce, Masago caviar
  • Pan seared scallops with chorizo and white wine, carrot and zucchini linguini, tarragon
  • Pâté chinois with duck confit and truffle infused mashed potatoes.
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