Jodhpuri tawa chicken with cumin mash
Ingredients
Chicken
- 600g of chicken breast
- 50ml of sunflower oil
- 50g of garlic cloves , peeled
- 8 green chillies
- 100g of fresh coriander
- 50g of tamarind pulp
- sea salt , to taste
Cumin mash
- 200g of floury potatoes , peeled and diced
- 1 tsp turmeric powder
- 1 tsp ginger , finely chopped
- 1 tsp green chillies , finely chopped
- 1 dash of sunflower oil
- 1 tsp cumin seeds
- 40g of unsalted butter
- 1 tbsp of fresh coriander , finely chopped
- sea salt , to taste
Tomato chutney
- 2 large tomatoes , ripe
- 1 tbsp of sunflower oil
- 1 tsp ginger , finely chopped
- 1 tsp green chillies , finely chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp of sugar
- 1 tsp Kasundi mustard sauce
- 1 pinch of sea salt
To garnish (optional)
- red amaranth cress
- sorrel cress
Method
Cut the chicken into 8 equal pieces
- 600g of chicken breast
Place the garlic, green chillies, fresh coriander, tamarind pulp and salt in a blender and blitz until smooth. Rub this all over the chicken and leave to marinate for at least 1 hour
- 50g of garlic cloves , peeled
- 8 green chillies
- 100g of fresh coriander
- 50g of tamarind pulp
- sea salt , to taste
Meanwhile, make the tomato chutney. Bring a small pan of water to the boil. Blanch the tomatoes for 2 minutes, then drain. Once cool enough to handle, peel and roughly chop
- 2 large tomatoes , ripe
Heat the oil in a saucepan over a medium heat and add the ginger and chilli. Cook for 1 minute, then add the red chilli powder, turmeric and a pinch of salt and cook for 1 more minute. Tip in the chopped tomatoes, turn the heat down to low and gently simmer for 6-8 minutes, until the mixture forms a thick sauce. Add the sugar and kasundi mustard sauce, taste for seasoning then set aside
- 1 tbsp of sunflower oil
- 1 tsp ginger , finely chopped
- 1 tsp green chillies , finely chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp of sugar
- 1 tsp Kasundi mustard sauce
- 1 pinch of sea salt
For the mash, bring a small pan of water to the boil and add the turmeric and ginger with a big pinch of salt. Add the potatoes and boil until soft – about 15 minutes
- 200g of floury potatoes , peeled and diced
- 1 tsp turmeric powder
- 1 tsp ginger , finely chopped
- sea salt , to taste
Heat a dash of oil in a small pan and add the cumin seeds until sizzling, then remove from the heat
- 1 dash of sunflower oil
- 1 tsp cumin seeds
Mash the potatoes with the butter, coriander and fried cumin seeds until completely smooth, then keep warm
- 40g of unsalted butter
- 1 tbsp of fresh coriander , finely chopped
To cook the chicken, heat a large non-stick frying pan over a medium heat with a liberal splash of oil. Once hot, fry the chicken pieces for 3-4 minutes on each side
- 50ml of sunflower oil
To serve, create 2 small mounds of mash on each plate (you could use a metal ring to neaten the presentation if desired). Top each mound with a piece of chicken, then spoon over a little tomato chutney. Garnish with the cress and serve immediately
- red amaranth cress
- sorrel cress
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Jodhpuri tawa chicken with cumin mash
