I'm a huge fan of Mexican food and often find huge similarities between Mexican and Indian food.
So I decided to make tandoori tostadas. Yes, I said it -- tandoori.
It actually tastes great and most of the components can be made ahead of time and then compiled together.
First, make the tandoori chicken. You can substitute chick peas (2 cans) or paneer (2 packs) if you're vegetarian, but then omit the yogurt.
Basic marinade recipe:
1/2 cup of yogurt, 1 tbsp of curry paste, 2 tsp of tandoori powder, 2 tsp of lemon juice. Mix ingredients in a large bowl until combined.
- Take two bone-in chicken breasts and season with salt and pepper.
- Place the chicken in the marinade and leave in fridge overnight or at least for two hours (but then cut slices into chicken breast so marinade can get into the meat.)
- Roast chicken (with all of the marinade) for 45 minutes covered with foil in the oven -- 375 to 385. Remove foil and cook another 30 minutes at the same temperature.
- Shred chicken and combine with cooking juices. Set aside.
- Prepare tostadas by toasting corn tortillas, or buy prepared tostadas.
- Combine salsa ingredients: 1/4 cup of chopped cilantro, chop a 1/2 of a large red onion, dice two tomatoes, dice 1 red bell pepper, the juice of a lime, 1/2 tsp of salt and more to taste.
- Combine 1 cup of sour cream with 1 heaping tablespoon of cilantro chutney. Place the mixture in a squeeze bottle.
- Choose a green - can be sprouts, spinach or lettuce.
- Place tostada on plate, add greens, chicken, salsa and squeeze cilantro-sour cream mixture on top, repeat.