Preheat the oven to 150 °C convection oven.
Season the chicken breast fillets with the tandoori mixture and salt and fry briefly on all sides in a hot frying pan in some olive oil. Then place the meat in an ovenproof dish and finish cooking in the hot oven for 12 minutes.
Briefly sauté the diced shallots in the hot pan, briefly sweat in the rosemary and tomato paste, add a little sugar, let it caramelise slightly and then deglaze with port wine.
Let the liquid boil down for about 15 minutes until you get a nice sauce.
Add some olive oil and pepper to the rocket salad, carve the Tandoori Chicken, arrange on the bed of lettuce and serve napped with the sauce.