Chicken 65

1. 1

   To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight.

2. 2

   Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside.

3. 3

   To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside.

4. 4

   For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well.

5. 5

   Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken.

6. 6

   Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.