A favourite recipe from ” Mowgli Street Food” by Nisha Katona.
Ingredients
- 2 large boneless free range chicken breasts or thighs chopped into 2 cm pieces
- 2 tsps crushed garlic
- 1 tbsp ground cumun
- 1 tbsp ground coriander
- 2 tsps ground cinnamon
- 1/2 tsp salt
- juice of 1/2 lemon
- 1 free range egg beaten
- 380 g gram flour
- vegetable oil for deep frying
- 1 large red chilli deseeded and finely sliced
- 1/2 large red onions peeled and finely sliced
- 1 tbsp chopped fresh coriander
- 2 tbsps Tamarind Chutney
- 2 tbsps Green Chilli Pickle
- 1/4 tsp sea salt
Servings:
Instructions
- In a mixing bowl toss the chicken pieces with the garlic, cumin, ground coriander, cinnamon, salt and lemon juice.
- Add the beaten egg to the chicken and mix well. Toss the chicken in the gram flour, ensuring it is fully coated and knocking off the excess.
- Heat a deep fat fryer to 180 C or set a saucepan over a medium high heat with about 4 cm of oil. It is hot enough when you drop a small amount of batter into it and it floats to the surface.
- Fry the chicken in small batches for 6-8 minutes or until golden brown. Carefully remove using a slotted spoon and drain on paper towels.
- Once all the chicken has been fried put it into a large mixing bowl and toss with the red chilli, red onion, fresh coriander, Tamarind Chutney, Green Chilli Pickle and salt. Serve immediately.
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