Gunpowder Chicken with Raita
- Cooking Time10 mins
- Serves4
- DifficultyEasy
For the Gunpowder Chicken
3 chicken thighs, finely diced or if you want to use breast, then you just need 2
3 tsp garlic purée
2 tbsp garam masala
1 tsp salt
½ juiced lemon
1 egg, beaten
380g gram flour
Vegetable oil for frying
For the Raita
200g plain yoghurt, runny not set
Juice ½ lemon
1 tsp cumin powder
2 tbsp of tinned spinach purée
1. Toss the chicken in the garlic purée, garam masala, salt and lemon.
2. Then add ½ the beaten egg into the chicken.
3. Drag the chicken pieces through the flour and then deep fry in a deep fat fryer or deep pan of oil for just 3-5 minutes or until golden brown.
4. For the Raita, mix all the ingredients together in a bowl.
5. Serve the gunpowder chicken with the raita and enjoy.
Courtesy of Nisha Katona