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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. 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

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James is in Philadelphia to meet three brothers who are known for their legendary butter cake. Plus, he demonstrates how to make a delicious fig and butter cake.

S1:E6
22mins