Brush the outside of two baguette slices with mayonnaise. Fill with 1/2 oz. each of the shredded Toma and Mozzarella, add a few onions and 1/2 oz. of shredded chicken. Place 1/2 oz. of grated Dry Jack on a
griddle and, when it begins to bubble, place the sandwich, mayo side down on the cheese frico. Grill until the frico is golden and flip to grill the non frico side.
Remove when the sandwich is a deep, golden brown and the cheese inside is melted. Serve frico side up with a squeeze of Green Chutney on the plate for dipping.
Ingredients
2 slices baguette
1/2 oz. Real California® Toma cheese, shredded
1/2 oz. Real California® Mozzarella cheese, shredded
red onion, thinly sliced
mayonnaise
1/2 oz. Real California® Dry Jack cheese, shredded
Chicken Tikka Masala
Directions
Mix all ingredients for the marinade in a large bowl and toss the chicken thighs in it to coat. Marinate for 1 hour to overnight.
For the sauce, heat the butter and sauté the onion and ginger/ garlic paste in it until fragrant and beginning to brown.
Add the cream, bring to a simmer and set aside.
Brown the chicken pieces in a large pan or grill. Pour the sauce over the chicken and simmer for 10-12 minutes or until the chicken is cooked.
Adjust the final flavor with salt and lemon juice. Adding a little more chili if desired. Makes about three pounds.
Ingredients
2 lbs. chicken thighs , boneless
1 cup Real California® plain yogurt
1/2 cup Tikka Marinade, (store bought)
4 tbsp. Real California® unsalted butter
1 onion, finely diced
2 tbsp. garlic, paste, /ginger paste
1 tbsp. Indian chili paste
1 1/2 cups Real California® heavy cream
salt, to taste
lemon juice, to taste/balance
Green Chutney
Directions
Blend all ingredients and put in a squeeze bottle for service. Makes about one cup of sauce.
