AVOCADO TANDOORI CHICKEN

INGREDIENTS

• 1/4 tsp minced ginger
• 1/4 tsp minced garlic
• 1/4 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp garam masala
• 1/4 tsp ground fennel
• 1/2 tsp Kashmiri chili powder (optional)
• 1 tsp paprika
• 1/4 tsp dried fenugreek leaves
• A pinch of ground black pepper
• 1 tbsp yogurt
• 2 tsp lemon juice
• 1 tbsp oil
• Salt to taste
• 300 g boneless chicken (I used 1 chicken breast)
• 1 9″ batard or any bread of your choice
• 1 avocado
• 1 tsp lemon juice
• Salt and pepper, to season

INSTRUCTIONS

1. Preheat oven to 200 C.
2. Combine together ginger, garlic, turmeric, coriander, garam masala, fennel, red chili powder (if using), paprika, black pepper, yogurt, 2 tsp lemon juice, fenugreek leaves, oil, and enough salt in a bowl to form a smooth paste. Marinate chicken for at least 30 minutes in the refrigerator. Place chicken in oven and bake for 30 minutes. Slice into small pieces.
3. To make avocado mash: Place mashed avocado in a bowl. stir in 1 tsp lemon juice, enough salt and pepper.
4. To assemble sandwich: Cut the bread horizontally. Smear mashed avocado on one side of the bread. Arrange the chicken pieces on top. Cut in half.