What the Cluck Chicken 65

What the Cluck Chicken 65

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

minutes 

4 servings

Share to facebook Opens in new window Share to pinterest_share Opens in new window Share to twitter Opens in new window Share to whatsapp Opens in new window

AddThis is disabled because of cookie consent

Print

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.

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

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

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

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

 
         
 
        
 
       
 
      
 
     
 
    

   
 
  
  
  

 
  
 
 
  

   
 
    
 
     
 
      
SIGN UP
 
      
Be inspired by the butcher of the future
 
 
      
SIGN UP
 
     
 
    
 
   

  
 
 
 

 
  
 
 
  

   
 
    
 
     
 
      
RECIPES
 
      
You might like this too
 
     
 
    
 
   

   
 
     
    
 
     
 
      
 
        
        

           
         
 
           
         
  
        
 
        
      
 
     
 
    
 
   

  
 
 
 

 
  
 
 
  

   
 
    
 
     
 
      
 
       
 
       




TVB DVS Website Assets


 
      
 
     
 
     
 
      
 
       
 
        
Find our meat
 
        
Find out where you can buy us
 
        
 find a store