Rimmers Recipes

Chicken 65

Servings	Prep Time
6People as a starter	10Minutes

Cook Time	Passive Time
10Minutes	30+Minutes to Marinate

Servings	Prep Time
6People as a starter	10Minutes

Cook Time	Passive Time
10Minutes	30+Minutes to Marinate

Ingredients

For The Spiced Batter

Instructions

Slice the chicken breasts into small bite-sized pieces (tikka). Mix all the batter ingredients into a paste, then rub it evenly into the chicken pieces. If time permits, let this marinate for about 30 minutes or overnight.
When ready to deep fry, heat your oil in a large wok. The oil should be at least 1ocm (4in) deep. The oil is ready when a small piece of chicken sizzles immediately upon putting it in the oil. If using an oil thermometer, aim for 190°C.
Fry the chicken in batches until the exterior is nice and crispy and the meat is almost cooked through. This should take about 2-3 minutes per batch. Place the finished chicken pieces on a wire rack to rest while you fry the remaining batches. The frying can be done ahead of time. Store the fried chicken, covered in the fridge until ready to use.
Once cooled a bit, remove all but about 3 tablespoons of the oil from the wok. Place over high heat and toss in the mustard seeds. When they begin to pop, reduce the heat to medium-high, add the cumin seeds, curry leaves and green chillies and fry for a further 30 seconds. Stir in the garlic and ginger and fry until fragrant and soft about I minute should do the job.
Tip in the chicken and spring onions and stir well to coat. Fry it all over high heat until the chicken is completely cooked through. Squeeze the lemon juice over the top and add the hot pepper sauce, if using. Give it all one last good stir, check for seasoning, adding a little more salt if needed, and serve.