Cassia’s Tandoori Chicken Brioche

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The amazingly talented chef, Sid Sahrawat, of Cassia and Sidart restaurant fame is joining Electrolux at the Auckland FoodShow this weekend to showcase the Electrolux Masterpiece range. To celebrate Sid has shared one of his popular recipes with us from his award-winning Cassia restaurant. These rolls are not only easy to make but are mouth-wateringly good too. By the way the image above is just for inspiration – Sid’s sliders were so yummy we ate them before we had time to photograph them – eek!

Cassia’s Tandoori Chicken Brioche

Makes 10

For the rolls

10 store bought sliders or brioche rolls. We make ours with curry powder and top with fennel seeds if you wish to bake them at home. You can use the dough blade in the Electrolux food processor and pulse to get an excellent dough consistency.

For the tandoori chicken

5 boneless and skinless Chicken thighs, each piece cut in half


1 lemon juiced

1 tablespoon ginger-garlic crushed paste

2 tablespoons Greek yogurt or any thick yogurt

one pinch chilli powder (you can add more if kids are not eating it)

1 teaspoon paprika

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon tandoori masala

5 bamboo skewers or metal skewers

In a bowl mix in the chicken, ginger garlic paste and salt to taste. Cover and leave this to marinate for 2 hours in the fridge. Next add all the remaining ingredients and marinade the chicken for 6 hours or preferably overnight. Skewer the chicken pieces and cook on a flat griddle, barbeque or grill in an oven at 190 degrees turning frequently until chicken is cooked. You can test the meat by cutting in and should see no pink meat.

Coriander relish

50 gms cashews or any buts you may prefer

4 green chilies or as per taste

4 cloves garlic, peeled

a thumb sized piece of ginger, peeled and roughly chopped

1 bunch coriander, roots removed, stems and leaves roughly chopped

1/2 cup mint leaves

juice of 1 lemon

3 teaspoons sugar

salt to taste

First grind the cashews, now add all the other ingredients to your Electrolux blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this. Season to taste. The coriander relish will keep in the refrigerator for up to a week in an airtight container.

For the slaw

½ cucumber julienned

¼ cabbage shredded

1 lemon juiced

Use the wide grater bade in your Electrolux food processor to grate the carrot. Next swap over to the slicing attachment and shred the cabbage in the Electrolux food processor.

Mix the cucumber and cabbage with the lemon juice in a bowl.

To assemble

Cut open each roll horizontally, spread a little butter or olive oil on each open side and grill on a flat griddle, barbeque or in the oven. Place a piece of chicken on the bottom half of the roll. Put a dash of the coriander relish on top of the chicken and top with some slaw. You can also add some yogurt mixed with mint to take the heat off for the little ones. Place the top half of the roll and enjoy.

Note: Tandoori masala is a spice powder blend easily found in the spice section of your supermarket and in all Indian grocery.





Image above is for inspiration only.