Chicken 65

What the Cluck Chicken 65

Originating in Chennai in India, this classic recipe full of spicy piquant flavours 

	    

  • 0 Minute
  • 4 Servings
  • 320.00 g The Vegetarian Butcher What the Cluck 1.75 kg
  • 25.00 g Knorr Professional Patak's tikka masala paste 1.1 kg
  • 1.20 g cracked black pepper
  • 100.00 g gram flour
  • vegan yoghurt 150 ml
  • 5.00 g green chillies
  • 1.00 pc cucumber
  • 10.00 g nigella seeds
  • 10.00 g mint
  • 200.00 g chapati

Preparation

  1. Marinate NoChicken Chunks in Tikka masala paste and 1/2 vegan yoghurt for 1 hour.

  2. Mix chopped cucumber, mint,rest of vegan yoghurt & nigella seeds.

  3. Coat the marinated NoChicken in gram flour/ black pepper mix.

  4. Deep fry at 170c for 3 mins till golden and crispy.

  5. Grillchapatis, top with Crispy NoChicken, sliced chilli, chopped mint and cucumber salad.

table full of small plate dishes