Tandoori chicken lollipop with spiced couliflower puree and herb emultion recipes

 

## Component 1: Tandoori Chicken Lollipops

"Frenching" the wing creates a clean bone "handle" for a sophisticated look.

* **12** Chicken wings (flats or drumettes)

* **Marinade:**

* **1/2 cup** Greek yogurt (thick)

* **1 tbsp** Ginger-garlic paste

* **1 tbsp** Kashmiri red chili powder (for that deep red color)

* **1 tsp** Garam masala + **1/2 tsp** Kasuri methi (dried fenugreek)

* **1 tbsp** Lemon juice + **1 tbsp** Mustard oil

**Instructions:**

1. **Prep:** Cut the meat away from the thin end of the bone and push it down toward the thick end to create a "lollipop" shape.

2. **Marinate:** Coat the chicken in the marinade for at least 4 hours (overnight is better).

3. **Cook:** Roast at **220°C (425°F)** for 15–18 minutes. For an authentic touch, char the edges with a kitchen torch or under a high broiler for the final 2 minutes.

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## Component 2: Spiced Cauliflower Puree

This replaces the traditional "heavy" starch with a velvety, aromatic cream.

* **1 medium** Cauliflower head (broken into florets)

* **1 cup** Whole milk or coconut milk

* **1/2 tsp** Turmeric + **1/2 tsp** Cumin powder

* **1 tbsp** Butter

* **Salt** to taste

**Instructions:**

1. **Simmer:** Boil the cauliflower florets in milk until they are fork-tender.

2. **Blend:** Drain (reserve a little liquid) and blend with butter, turmeric, and cumin until completely smooth.

3. **Sieve:** Pass through a fine-mesh chinois for a professional, "mirror" finish.

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## Component 3: Herb Emulsion

A vibrant green oil to provide a sharp, fresh contrast.

* **1 cup** Fresh cilantro and mint leaves

* **1/2 cup** Neutral oil (Grapeseed or Sunflower)

* **1** Green chili (optional)

* **1 tsp** Lemon juice

**Instructions:**

1. **Blanch:** Quickly dip herbs in boiling water for 10 seconds, then shock in ice water. This locks in the bright green color.

2. **Emulsify:** Squeeze dry and blend with the oil and lemon juice on high speed.

3. **Strain:** Filter through a coffee filter or cheesecloth to get a translucent green oil.

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## Plating Art: The Execution

1. **The Base:** Place a large spoonful of the cauliflower puree slightly off-center. Use the back of the spoon to make a "swoosh" across the plate.

2. **The Main:** Stand 2 or 3 chicken lollipops upright on the puree (the puree will act as "glue").

3. **The Contrast:** Drizzle the herb emulsion in small, precise drops around the puree or in a thin line cutting through the "swoosh."

4. **The Garnish:** Add a few **pickled red onion rings** and a sprinkle of **micro-cilantro** for height.