Recipes

Panzanella Salad with Butter Chicken

Name: Panzanella Salad with Butter Chicken
Cook time: 30 min
Yield: 4
Cuisine: Delhi
Ingredients: {"type":"root","children":[{"type":"list","listType":"unordered","children":[{"type":"list-item","children":[{"type":"text","value":"Kohinoor Butter Chicken sauce - 1 pack"}]},{"type":"list-item","children":[{"type":"text","value":"Diced Chicken breast - 600g"}]},{"type":"list-item","children":[{"type":"text","value":"Baguette/Ciabatta - 400g"}]},{"type":"list-item","children":[{"type":"text","value":"Vine Tomato/ Cherry tomato diced - 500g"}]},{"type":"list-item","children":[{"type":"text","value":"Diced cucumber - 1"}]},{"type":"list-item","children":[{"type":"text","value":"Red onion sliced - 1"}]},{"type":"list-item","children":[{"type":"text","value":"Garlic minced - 1clove"}]},{"type":"list-item","children":[{"type":"text","value":"Salt - ½ tsp"}]},{"type":"list-item","children":[{"type":"text","value":"Black pepper powder - ¼ tsp"}]},{"type":"list-item","children":[{"type":"text","value":"Lemon juice - 2 tbsp"}]},{"type":"list-item","children":[{"type":"text","value":"Olive oil - 5 tbsp"}]},{"type":"list-item","children":[{"type":"text","value":"Cooking oil - 1 tbsp"}]},{"type":"list-item","children":[{"type":"text","value":"Fresh basil leaves roughly chopped - 2 tbsp"}]},{"type":"list-item","children":[{"type":"text","value":"Dry oregano - 1 tsp"}]}]}]}

Panzanella salad with diced chicken in a Butter Chicken sauce, tomatoes, cucumber and ciabatta.

Flavour Region

Serves 4

30 minutes mins

Spice Level: Mild

Ingredients

Serves 4

30 minutes mins

Kohinoor Butter Chicken sauce - 1 pack
Diced Chicken breast - 600g
Baguette/Ciabatta - 400g
Vine Tomato/ Cherry tomato diced - 500g
Diced cucumber - 1
Red onion sliced - 1
Garlic minced - 1clove
Salt - ½ tsp
Black pepper powder - ¼ tsp
Lemon juice - 2 tbsp
Olive oil - 5 tbsp
Cooking oil - 1 tbsp
Fresh basil leaves roughly chopped - 2 tbsp
Dry oregano - 1 tsp

Method

Cut the bread into large dices, sprinkle the dry oregano and 2 tbsp of olive oil, arrange on a baking tray and toast in the oven at 180°C for 7-8 minutes.
Heat cooking oil in a frying pan, add the diced chicken breast, stir fry until light brown in colour, then add the Kohinoor Butter Chicken sauce. Bring to a boil, reduce the heat and allow to cook for 10-12 minutes or until the chicken is cooked through and the sauce has thickened coating the diced chicken. Keep aside.
Take a large mixing bowl, add the salt, pepper, minced garlic, lemon juice and the remaining olive oil, mix well to make a dressing.
Add the diced tomatoes, diced cucumber, sliced onion and half of the basil leaves, keep aside for 10 minutes to marinate.
Mix in the toasted diced bread, arrange the salad on a platter and top with dollops of the butter chicken, garnish with chopped basil leaves.