Chicken breasts are given a double marinade before being seared in gram flour and finished off in the oven in this wonderful make-ahead dish from Vivek Singh. Serve with chutney or raita on their own as a starter or small plate, or alongside rice or breads as a stunning main. The ground sandalwood in the second marinade can be found in Indian grocers and adds a perfumed aromatic flavour along with the rosewater and kewra (screw pine) water.
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