200 grams chicken fillet
2 t Tandoori paste Marinade
2 t Shallots
1 Garlic clove
½ t fresh chilli (optional)
½ cup fresh cream
200 g Coriander Tagliatelle
Olive Oil
Method
Blanch paste (10 minutes in boiling water).
Refresh under cold water.
Slice the chicken into thin str
2 t Tandoori paste Marinade
2 t Shallots
1 Garlic clove
½ t fresh chilli (optional)
½ cup fresh cream
200 g Coriander Tagliatelle
Olive Oil
Method
Blanch paste (10 minutes in boiling water).
Refresh under cold water.
Slice the chicken into thin str