Green Tikka Toastie

Ingredients

Green Tikka Paste

• 30g mint leaves
• 60g coriander leaves
• 2 green chillies
• 1 piece of ginger (about 3cm thick)
• 3 garlic cloves
• 30g cashew nuts
• 2 tbsp lemon juice
• 3 tbsp oil
• Salt to taste

Chicken Tikka

• 4 chicken escalopes
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1⁄2 tsp black pepper
• All the green tikka paste (prepared using recipe above)
• 125g yoghurt
• 2 tbsp oil
• 1 tsp salt

Other

• 4 tbsp salted butter
• 8 slices sourdough bread
• 8 slices mature cheddar
• 4 heaped tbsp mango chutney

Method

1. Place all the green tikka paste ingredients in a blender. Blend until you achieve a smooth paste.
2. Put the chicken escalopes in a bowl and add all the ground spices, yoghurt, salt, oil and the green tikka paste. Mix well to coat each piece and leave it to marinade overnight for four hours in the fridge.
3. Take the chicken out and pan-fry on high heat for 4–5 minutes on each side or until cooked. Don’t be afraid to get a little char on it to replicate a tandoor oven. Once cooked, slice chicken and set it aside.
4. Butter both sides of the sourdough and then place one slice in the cold pan butter- side down. From here, we begin to build the toastie. Evenly spread the mango chutney. Place the sliced tikka chicken next. Then add two slices of cheese per sandwich. Finish with another slice of sourdough.
5. Add the remaining butter into the pan and turn the hob on low and let it cook for 5 minutes, checking regularly to prevent it burning. Flip once it is nice and golden. Repeat on the other side until it is golden and the cheese has melted.