Check out our collection of recipes from top chefs for inspiration!
There are many theories about how this dish gets its great name, one of which suggests it was invented in 1965, another that it originally contained 65 types of chilli. Either way, it’s a deliciously fiery Indian snack that’s great with a cold beer.
Note: you will need to begin this recipe several hours before you want to eat, or ideally the day before, as the chicken needs time to marinate.
SERVES 4 AS A SNACK
1 tablespoon cumin seeds
1 tablespoon coriander seeds
500g skinless chicken thigh fillets, cut into bite-sized pieces
4 tablespoons natural yogurt
3 teaspoons rice flour
2 teaspoons red wine vinegar
3cm piece fresh root ginger, grated
3 garlic cloves, crushed
2 teaspoons paprika
1 teaspoon chilli flakes, or to taste
½ teaspoon ground turmeric
1 teaspoon vegetable oil
a handful of curry leaves
2 red chillies, thinly sliced
salt and freshly ground black pepper
½ red onion, thinly sliced, to serve
chopped coriander, to serve
lemon wedges (optional), to serve
© Genevieve Taylor, 2017, ‘Masterchef Street Food of the World’, Absolute Press (UK), an imprint of Bloomsbury Publishing Plc.
Photo by David Loftus.