Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.
Ingredients
- 400 g boneless skinless free range chicken thighs cut into 2.5 cm pieces
- 1 litre vegetable oil for deep-frying
- 100 g plain flour
- 100 g cornflour
- 1 tablespoon Kashmiri red chilli powder
- 1 tablespoon ground turmeric
- a generous pinch chaat masala per portion
- 80 g fresh curry leaves lightly fried, to serve
- 200 g Curry Leaf Mayonnaise to serve
- For the spicy marinade
- 300 g greek yoghurt
- 100 ml buttermilk
- 1 tablespoon Kashmiri red chilli powder
- 1 tablespoon ground turmeric
- 3 green chillies finely chopped
- 1 bunch fresh coriander finely chopped
- For the pickled mooli
- 200 g Mooli peeled and thinly sliced
- 200 ml Pickling Liquor
- 1 F6FE
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- For the pickled mooli
- g *200 peeled and thinly sliced
- ml *200Pickling Liquor
Servings:
Instructions
- To make the spicy marinade, mix the yoghurt, buttermilk, chilli powder, turmeric, green chillies and coriander together in a bowl. Turn the chicken thighs in the marinade so it is coated, cover and leave in the refrigerator for about 2 hours.
- To make the pickled mooli, steep the sliced mooli in the pickling liquor for 1–2 hours at room temperature, then keep in the refrigerator until needed.
- Pour the vegetable oil in a deep frying pan (skillet) or kadai, and heat until it is about 180°C (350°F). The oil is hot enough when a cube of bread sizzles when dropped into it. While the oil heats up, combine the flour, cornflour, chilli powder and turmeric in a shallow bowl.
- Lift the chicken out of the marinade and coat in the flour-mix, shaking off any excess. Deep-fry in the oil for about 5 minutes until the outside is golden brown. To ensure the chicken is cooked through, test the middle of the biggest piece of chicken with a probe thermometer; it should be over 75ºC (167ºF).
- Remove the chicken from the fryer and drain on kitchen paper. Sprinkle generously with chaat masala. Serve with the pickled mooli, fried curry leaves and the curry leaf mayonnaise.
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