Tandoori Chicken Paté

150 gms fine mince chicken breast
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red chilli
1.5 tsp garam masala
1 tbsp lemon juice
salt to taste
Tomato sauce

Marinate chicken with oil and spice powders and ginger garlic paste. Then use a bamboo steamer to steam the chicken in it, filled in a square mould; steam for 10 min. It should be cooked in 10 min. Take it out and cut off uneven edges. Slice the chicken into about 3 slices. Grill the 3 slices. Plate the first slice layer it with mushroom relish then another slice. Again layer mushroom relish on top then place the third layer. Squeeze  a few drops of lemon juice over it. Draw a circle of tomato sauce around the layered paté. And serve with mushroom relish.

Mushroom Relish:
7-8 mushrooms-chopped finely
1 tsp butter
1.5 tbsp ricotta cheese
salt to taste
1 red pepper
On a pan heat butter to melt and then add mushrooms. Meanwhile put a skewer throught the pepper lengthwise on a gas till it has only a few black spots. Or it will taste burnt. Cook till mushrooms dry. Add ricotta cheese and salt and cook for some time.Turn off the gas. Deseed and chop the red peppers to small squares and add to the mushrooms when gas off. Take it out in a bowl and serve.