Tandoori Chicken Crostini Recipe

Tandoori chicken crostini is a fusion of Indian appetizer Tandoori Chicken, shredded and used as a topping along with various dips and vegetables on the crostini, which is a popular party appetizers from Italy.  Ciabatta bread, Chicken, Kashmiri Red Chilli Powder, Lemon juice, Curd (Dahi / Yogurt), Ginger Garlic Paste, Salt, Garam masala powder, Mustard oil, Butter (Salted), Chaat Masala Powder, Classic Mayonnaise (With Egg), Green Chutney (Coriander & Mint), Lemon juice, Mixed vegetables, Green Chillies, Coriander (Dhania) Leaves   2 Ciabatta bread , cut into 1/2 inch thick ovals For Tandoori Chicken 500 grams Chicken , boneless, cut into medium pieces 2 teaspoons Kashmiri Red Chilli Powder 2 tablespoons Lemon juice 1/2 cup Curd (Dahi / Yogurt) 2 tablespoons Ginger Garlic Paste Salt , to taste 1/2 teaspoon Garam masala powder 1 teaspoon Mustard oil 1 tablespoon Butter (Salted) , to baste  1/2 teaspoon Chaat Masala Powder Oher Ingredients 4 tablespoons Classic Mayonnaise (With Egg) , (preferably tandoori mayonnaise 4 tablespoons Green Chutney (Coriander & Mint) 2 teaspoons Lemon juice 4 tablespoons Mixed vegetables , (I used Cabbage & Onion) thin sliced and drenched in vinegar 2 Green Chillies , chopped 2 tablespoons Coriander (Dhania) Leaves , fine chopped     60   40     To prepare Tandoori Chicken Crostini Recipe, first prepare the marinade. In a large mixing bowl mix Kashmiri red chili powder, lemon juice, yogurt, ginger-garlic paste, salt and mustard oil to make a paste.Add chicken pieces and mix well with the marinade such that everything incorporates well. Cover and refrigerate for an hour.Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C for 12-15 minutes, or until almost done.Baste chicken with a little butter and cook for another 4-5 minutes. Remove, sprinkle some chaat masala. Fine chop tandoori chicken pieces with a sharp knife and collect in a bowl.