Chatkhara Chicken
Servings - 4
INGREDIENTS
Tamarind - 50 grams
Hot water - 180 milliliters
Coriander seeds - 2 teaspoons
Cumin seeds - 1 teaspoon
Boneless chicken breast - 500 grams
Red chili - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Salt - 3/4 teaspoons
Gram flour - 35 grams
Water - 30 milliliters
Onions - 25 grams
Green chili - 1 teaspoon
Salt - 1/4 teaspoon
Sugar - 1 teaspoon
Coriander - 1 teaspoon
Oil - for frying
PREPARATION
1. In a bowl, add 50 grams tamarind and 180 milliliters hot water. Soak for 20 minutes.
2. Crush the 2 teaspoons coriander seeds and 1 teaspoon cumin seeds using a mortar and pestle.
3. Cut the 500 grams boneless chicken breast into slices and keep aside.
4. Strain the soaked tamarind water into a bowl. Add the crushed mixture, 1/2 teaspoon red chili, 1/2 teaspoon chilli flakes, 3/4 teaspoon salt, and 35 grams gram flour. Whisk until smooth.
5. Add the chicken to the mixture and mix well. Marinate for 20 minutes.
6. In another bowl, add 30 milliliters tamarind water, 30 milliliters water, 25 grams onions, 1 teaspoon green chili, 1/4 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon coriander. Mix well to prepare the chutney.
7. Heat enough oil in a skillet. Deep-fry the marinated chicken until golden brown and crispy. Drain on absorbent paper.
8. Serve hot with the prepared chutney.
