Try this Indi`Italian sparkling fusion of traditional Indian and Italian dishes from both sides of the pond.

Tandoori chicken with pea and mint risotto 

Tandoori chicken with pea and mint risotto.

Indian- Italian passion. Working 5 years on an Italian cruise line, really influenced me in Italian cuisine. I love blending the savoury traditions of one culture with the delicious elements of another. Try this Indi`Italian sparkling fusion of traditional Indian and Italian dishes.

Ingredients for Tandoori chicken with pea and mint risotto.

  • 1 small onion, finely chopped
  • 100g  risotto rice
  • 1 vegetable stock cube, with 450ml boiling water
  • 100g frozen peas
  • 2 tbsp chopped fresh mint
  • Butter
  • Salt and freshly ground black pepper
  • Parmesan

    Method to make Tandoori chicken with pea and mint risotto

    1. Heat a large knob of butter in a pan and add the onion. Cook for 3 minutes then stirs in the rice.
    2. Add a ladleful of stock and stir, until absorbed. Keep adding stock until the right consistency. The rice should be cooked and tender.
    3. Stir in the peas and simmer for 2 minutes. Add mint and seasonings. If you like Parmesan cheese, sprinkle some more before serving.
Tandoori chicken with pea and mint risotto

I have earlier done a tandoori chicken and the ingredients used are the same except chicken breast minced with spices,  rolled and cooked (except the greek yoghurt). Here is the attachment- Tandoori chicken.

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Try this Indi`Italian sparkling fusion of traditional Indian and Italian dishes from both sides of the pond.

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