Recipe Index

Ingredients

• 1 tablespoons garlic paste
• 1 tablespoons ginger paste
• 1/2 teaspoons salt
• 1 teaspoons white pepper
• 2 tablespoons curry powder
• 1/2 teaspoons ground turmeric
• 1/2 teaspoons chilli powder
• 1 tablespoons paprika
• 1 lemon, juice only
• 2 tablespoons sunflower oil, plus extra for shallow frying
• 2 tablespoons cornflour
• 1 lb 5 oz chicken thighs, boneless, skin removed, cut into 3/4-inch cubes
• 0.4 oz fresh mint leaves
• 0.4 oz fresh coriander leaves
• small handful spinach leaves
• 1 green chilli (optional)
• 1 tablespoons garlic paste
• 1 tablespoons ginger paste
• 1 lime, juice only
• 1/2 teaspoons ground cumin
• 1/2 teaspoons salt
• 2 tablespoons Greek-style yoghurt
• 2–3 tablespoons sunflower oil
• 1 teaspoons cumin seeds
• 1/2 teaspoons black mustard seeds
• 4 dried red chillies, cut in half and seeds removed
• 10 curry leaves
• 1 tablespoons garlic paste
• 1 tablespoons ginger paste
• 1 red onion, finely sliced
• 2 tablespoons Greek-style yoghurt
• 1 tablespoons tomato purée

Method

1. Mix the chicken cubes in a large bowl with 1 tablespoon each of garlic paste and ginger paste, 1/2 teaspoon salt, the white pepper, curry powder, turmeric, chilli powder, paprika, lemon juice, 2 tablespoons sunflower oil and the cornflour, coating every piece by hand.
2. Cover the bowl and chill the marinated chicken for at least 30 minutes, or overnight for a deeper flavour.
3. Blend the mint leaves, coriander leaves, spinach, green chilli if used, 1 tablespoon each garlic and ginger paste, lime juice, ground cumin, 1/2 teaspoon salt and 2 tablespoons yoghurt into a green dressing, and set it aside.
4. Shallow fry the marinated chicken in extra sunflower oil in a deep frying pan until it is crisp on all sides and cooked through, then lift it out and keep it aside.
5. Heat 2 to 3 tablespoons sunflower oil in a large frying pan or wok and add the cumin seeds and black mustard seeds.
6. When the seeds start to spit, add the halved dried red chillies, curry leaves, the remaining garlic and ginger pastes and the finely sliced red onion, and cook until the onion colours and softens.
7. Stir the remaining 2 tablespoons yoghurt and the tomato purée into the onion mixture until it turns deep red.
8. Toss the fried chicken through that coating until every piece is glazed, and serve it with the mint and coriander dressing drizzled over.

Prep: 12 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data