“Whilst you refill your glass
And plunge into these,
Hope for a crunch
And a ton of cheese.
The series may be over
But you can stay,
Guzzle, crunch, enjoy
Life should always be this way!”
The last of the trilogy! But don't hold your breath, I will come up with other exciting stuff soon. Till then, try these!
Ingredients
For the chicken & tandoori marinade
½ pound chicken breast, cut into very small cubes
1 green chili, finely chopped
1 tablespoon thick yogurt
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
¼ teaspoon red chili powder
1 teaspoon garlic ginger paste
1 teaspoon lime juice
1 teaspoon tobasco sauce / any hot sauce (optional)
1 tablespoon olive oil
Salt & pepper to taste
For the nachos
8 wonton wrappers
½ cup frozen peas, thawed (optional)
¼ cup grated gouda cheese
Fresh coriander & thick yogurt for garnish
Mix the chicken with all the ingredients for the tandoori marinade (except the oil). Marinate for 4-6 hours (or overnight). Heat oil in a non-stick pan and cook the chicken pieces till slightly brown.
Line the wonton wrappers in a mini muffin pan. Fill the cups with a teaspoon of the tandoori chicken, some peas and cheese. Bake at 325 F for 10-15 minutes till the wrapper is crisp & brown on the edges. Remove from moulds, garnish with fresh coriander & yogurt. Serve hot!
