Chicken Tikka with Carrot Crepes

 

Ingredients (Chicken Tikka):

• 4 skinless chicken thigh fillets
• 2 tbs olive oil
• 1/4 cup (60g) tikka masala sauce
• 1 bunch rainbow baby carrots, trimmed, thinly sliced lengthways (we used a mandoline)
• 2 tsp apple cider vinegar
• 1/2 red onion, thinly sliced
• 4 baby cucumbers (cukes), halved lengthways
• 1 avocado, cut into wedges
• 1/2 cup loosely packed coriander sprigs
• 1/2 cup loosely packed mint leaves
• Thinly sliced green chili, lime wedges, lime pickle, Greek yogurt and nigella seeds, to serve

Ingredients (Carrot Crepes):

• 1 cup (150g) plain flour
• 1 1/2 cups (375ml) milk
• 100g finely grated carrot
• Olive oil spray, to grease

Preparation:

1. Preheat oven to 220°C. Grease a baking tray and line with foil. Top with a greased ovenproof wire rack.

2. Place chicken in a bowl. Rub with oil and tikka masala sauce. Place on prepared rack and place rack and tray on the top shelf of the oven. Roast for 22 minutes or until chicken is cooked through.

3. Meanwhile, place carrot, vinegar, and 1/2 tsp salt flakes in a bowl and toss to combine. Set aside to pickle slightly.

4. For the carrot crepes, place flour, milk, grated carrot, and 1/2 tsp salt in a food processor and whiz until smooth. Spray a non-stick 18cm frypan with oil. Add 1/4 cup (60ml) butter to the pan, swirling to coat. Cook for 90 seconds or until bubbles appear on the surface, then flip and cook for 1 minute or until set. Transfer to a plate and repeat with remaining oil and batter.

5. Thickly slice chicken and divide among serving plates. Add pickled carrot, onion, cucumber, avocado, herbs, chili, and lime. Serve with crepes, lime pickle, and yogurt sprinkled with nigella seeds.

https://www.delicious.com.au/recipes/roast-chicken-tikka-salad-carrot-crepes/xvBTwEPr?r=recipes/collections/tidz67vj