Masala chicken Masala murg

Ingredients

50g (1¾oz) gram flour (besan/chickpea flour)

70ml (2½fl oz) natural yogurt

½ teaspoon black salt (kala namak)

1 teaspoon Kashmiri chilli powder

1 teaspoon kasuri methi (dried fenugreek leaves)

½ teaspoon garam masala

½ teaspoon ground cumin

4 boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces

3 tablespoons sunflower oil

Directions

Heat a frying pan, add the flour and toast over a low heat for about 2 minutes or until it starts to change colour, stirring constantly.

Put the toasted flour into a bowl with the yogurt, salt and spices and mix together well. Add the chicken pieces and turn in the marinade until well coated.

Heat the oil in a pan. Carefully add the marinated chicken pieces to the hot oil and cook over a medium to low heat for 8–10 minutes, turning halfway through, until golden and cooked through.

Notes

When I created this dish, I had no idea how it would turn out. But once I had tasted it, I couldn’t stop eating it and since then I have been making it a lot when entertaining or cooking for friends. You can also cook it on a hot barbecue or in a hot oven for about 10 minutes until cooked through. This is flavourful enough to serve on its own, although it’s great with my Ginger and Chilli Chutney. Just make sure to cook extra; it’s devilishly moreish.