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SNACKS

Chicken Khandvi

tandoori style A FINGER FOOD DELICACY WHICH PROVIDES A REAL COOKING CHALLENGE

Preparation time: 10 minutes
¼ tsp fresh crushed garlic
Cooking time: 40 minutes ½ tsp fresh crushed ginger
Serves 5 A pinch of turmeric powder
TANDOORI CHICKEN IS AN ICONIC DISH, ALMOST EVERYONE KNOWS OF IT 1 tsp each of salt, sugar, citric acid powder
You will need:
Preparation: 15 minutes Salt to taste 1 cup gram flour For the tadka:
Marinating time: 3-4 hours or overnight ½ cup yoghurt 1 tbsp cake flour I tsp each mustard and sesame seeds
Cooking time: 20 minutes 2 tbsp lemon juice 1 cup plain yoghurt 3 tbsp cooking oil
Serves 4 1kg chicken washed and cut in pieces 1¾ cups water Desiccated coconut and freshly
You will need: A pinch of tandoori colour 1 tsp fresh crushed green chillies chopped coriander to decorate
1 tsp cumin seeds
2 tbsp fresh crushed garlic 2 tbsp cooking oil
1 tbsp fresh crushed ginger Freshly chopped coriander to garnish Method
1 tsp red chilli powder 1 small onion cut in rings to garnish 1 In a blender, mix together the gram flour, cake flour, yoghurt, water, chillies, ginger, garlic, turmeric
powder, salt, sugar and citic acid powder. Taste. If it’s not sour enough, add more citric acid. Put half of
Method this mixture in a stainless steel pot and cover. Place on a steam stand in a pressure cooker with water.

1 Mix together the garlic, ginger, chilli powder, salt, yoghurt, lemon juice, tandoori colour with 2 Now pressure cook for 20 minutes. Cool and remove from the cooker and stir well. (Alternatively, the
1 tbsp oil and marinate the chicken (slit the chicken to absorb the marinade) in this for a 3-4 blended mixture can be cooked in a heavy-bottom frying pan, stirring all the time to ensure sure no lumps
hours or overnight. form. Keep stirring until mixture starts leaving the side of the pan.)

2 Heat 1 tbsp oil, add the cumin seeds. As the seeds start to pop add the marinated chicken. Cover 3 Using an old credit card or non-stick spatula, spread the mixture over the kitchen worktop evenly
the pot until the chicken releases water. and thinly, so that it’s around 1mm in thickness. (Alternatively, cover the mixture with plastic paper and
roll out evenly.) Allow to dry for 4-5 minutes. Steam the second half of the mixture in the same way.
3 Remove the lid from the pot and allow the chicken to cook and the water to evaporate.
4 Cut long, even strips on the spread-out mixture for the width of the roll. Using your fingers, roll
4 Garnish with coriander and raw onion rings and serve hot. each strip so that it resembles tiny swiss rolls. Place in a serving dish. Repeat with remaining mixture.
These can be left in the fridge overnight.
Alternatively, instead of cooking this dish in a pot, leave out the cumin seeds and barbecue the
marinated chicken on a hot grill. You can use chicken leg and wing portions, using this method, 5 Before serving, remove from the fridge and leave at room temperature for 30 minutes. For the
to create delicious finger foods or starters. tadka, heat ½ cup oil, add mustard seeds. When the seeds start to pop, add the sesame seeds and
pour over the khandvi. Sprinkle desiccated coconut and fresh coriander on top to decorate.

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