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Tandoori chicken, carrot mousse with citrus, coriander and spring onions


Rate this recipe 2.3/5 (34 Votes)


  • For citrus confit:
  • ½ lime
  • ½ orange
  • 1/8 grapefruit
  • 1 cup sugar
  • 1 cup water
  • 12 oz carrots
  • 7 tbsp butter
  • salt
  • Espelette pepper
  • For the chicken:
  • 12 oz chicken breasts without skin
  • 1 1/2 tbsp of Tandoori
  • 1 1/2 tbsp rice flour
  • Salt Espelette
  • 6 tbsp of duck fat
  • finish:
  • 2 spring onions (or scallions)
  • 2 sprigs fresh cilantro


Servings 12
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly


Step 1

take a knife and cut long peels of fruit skin, bring water and sugar mixture to a boil, then pour the citrus peels in the syrup, let cook for 20 minutes on low heat. Once crystallized, remove the zest of citrus syrup and chop finely.

Step 2

Cook carrots in boiling salted water. Then mix the strain. Add butter and candied citrus peel.Puree.

Step 3

Cut the chicken in cubes. Season with salt and Espelette pepper. Then roll in mixture of rice flour and spices Tandoori. The fry in duck fat.

Step 4

Chop the spring onions, cut cilantro sprigs.

Step 5

In 24 Chinese spoons, drop a teaspoon of beautiful carrot mousse. Place a cube of chicken tandoori, then sprinkle with chopped spring onions and put a cilantro leaf. Serve immediately.

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