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What the Cluck Chicken 65
Originating in Chennai in India, this classic recipe full of spicy piquant flavours
- 0 Minute
- 4 Servings
Ingredients
- 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
-
Marinate NoChicken Chunks in Tikka masala paste and 1/2 vegan yoghurt for 1 hour.
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Mix chopped cucumber, mint,rest of vegan yoghurt & nigella seeds.
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Coat the marinated NoChicken in gram flour/ black pepper mix.
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Deep fry at 170c for 3 mins till golden and crispy.
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Grillchapatis, top with Crispy NoChicken, sliced chilli, chopped mint and cucumber salad.
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