Chicken 65

• cumin seeds↗1½ tsp tsp
• skinless boneless chicken thighs↗750g g
• Greek yogurt↗120g g
• lime juice↗2 tbsp tbsp
• grated ginger2 tbsp tbsp
• large garlic cloves↗5

  finely grated

• finely chopped curry leaves1 tbsp tbsp
• finely chopped coriander leaves1 tbsp tbsp
• deggi mustard1½ tbsp tbsp

  special blend

• amchur powder↗1 tsp tsp

  (powder from dried green mango, optional)

• sugar↗½ tsp tsp
• rapeseed oil↗3 tbsp tbsp
• tomato ketchup↗1 tbsp tbsp
• rice flour↗3 tbsp tbsp
• vegetable oil↗

  for deep‑frying

• зелені чилі↗3

  розрізані вздовж

• дрібно нарізаний часник1 tbsp
• цілі листя каррі↗generous handful of

  щедра жменя

• лайм↗

  дольки, для подачі

Step-by-step instructions

1. 1

   Dry‑roast the cumin seeds in a small pan over medium heat. Cool, then grind them in a coffee grinder or spice mill to a fine powder. Set aside. Cut the chicken thighs into quarters and place in a bowl, add the yogurt, lime juice and 1½ tsp salt. Mix well. Add grated ginger, garlic, 1 tsp ground black pepper, chopped curry leaves, chopped coriander, deggi mustard, amchur powder (optional), sugar, 1 tbsp rapeseed oil and tomato ketchup. Stir thoroughly until all chicken pieces are evenly coated. Cover the bowl and refrigerate for 3 hours.

2. 2

   Remove the chicken from the fridge and let it sit at room temperature for 30 minutes. Add the rice flour and the roasted cumin mixture from step 1, mix well.

3. 3

   Pour oil into a large pot to about three‑quarters full and heat to 180 °C or until the batter sizzles when a drop falls in. Take the chicken pieces one by one and carefully place them into the oil. Do not overcrowd the pot. The pieces should sizzle in the oil. Fry for 3–4 minutes, then gently remove with a slotted spoon and let drain on a plate lined with paper towels. Repeat with all pieces and set aside.

4. 4

   In a wok or karahi, add 2 tbsp rapeseed oil and heat over medium‑high heat. Add the sliced green chilies, minced garlic and curry leaves. Be careful as the ingredients may splatter. Stir‑fry for 1 minute, then add the fried chicken and toss gently. Stir for another minute until the chicken is coated with the sauce. Remove from heat and serve with lime wedges.