Chutney Chicken
Preparation Time : 1 hour
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS- Boneless chicken breasts, 1 inch cubes 4
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- White pepper powder 1/4 teaspoon
- Malt vinegar 1 tablespoon
- Fresh coriander leaves, chopped 1/2 cup
- Fresh mint leaves, chopped 1/2 cup
- Green chillies, chopped 2
- Onion , chopped 1 small
- Lemon juice 1 teaspoon
- Cumin powder 1/2 teaspoon
- Gram flour (besan) 1 tablespoon
- Yogurt 1/2 cup
METHOD
Marinate chicken cubes with ginger paste, garlic paste, salt, white pepper powder and malt vinegar for about half an hour. Grind together coriander leaves, mint leaves, green chillies, onion, lemon juice and cumin powder. Add gram flour to the green chutney and mix well. In a bowl whisk yogurt and add the green chutney and whisk till well blended. Mix in the chicken cubes and marinate for an hour. Grill till golden and serve hot with onion rings and lemon wedges.
Recipe Tip :
Panch Phoron is a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds. It is used extensively in Bengali cooking.
