Chicken in Batter with Sauces

Ingredients

• 3 chicken breast fillets (about 160 g each, skinless)
• 1 tsp freshly grated ginger
• 1 Garlic clove
• 0.25 tsp ground coriander
• 0.25 tsp ground cloves
• 0.25 tsp ground cardamom
• 1 tsp curry powder
• Salt
• ground pepper
• 300 g yogurt
• 100 g flour
• 2 Eggs
• 2 tbsp lemon juice
• 600 ml oil (for frying)
• 1 Mango
• 2 red chili peppers
• 2 tsp cornstarch
• 0.25 tsp turmeric powder (Asian store)
• Salt
• 100 g Raw sugar
• 1 tbsp ghee (or clarified butter)
• 1 tsp black mustard seeds
• 2 dried chili peppers
• 0.25 tsp Asant (Asian store)
• 150 g pressed tamarind
• 0.25 tsp chili powder
• 0.5 tsp cumin
• 1 tbsp Lemon Juice
• 3 tbsp brown sugar
• Salt
• 500 g tomatoes
• 2 onions
• 3 Garlic cloves
• 1 red peppercorn
• 0.5 bunch mixed herbs
• 4 tbsp Vegetable oil
• 0.125 l beef broth (from the jar)
• 2 tbsp vinegar
• 1 tbsp pickled green peppercorns
• salt (pepper)

Instructions

1. 1.

   For the tamarind chutney, break tamarind into small pieces and simmer covered with 375 ml water for 15 minutes. Strain through a sieve, press well, and strain again. Stir in spices and refrigerate for 1 hour.

2. 2.

   For the mango chutney, peel mango, remove seed, and cut into strips about 0.5 cm thick and 2 cm long. Wash red chili peppers, deseed, and finely chop.

3. 3.

   Whisk cornstarch with a little water and set aside.

4. 4.

   In a pot bring 250 ml water to boil with turmeric powder and salt. Add mango strips and fresh chilies; simmer over medium heat for about 10 minutes until the mango is soft. Add sugar, thicken chutney with cornstarch, then remove from heat.

5. 5.

   Heat ghee in a small pan, add mustard seeds and dried chilies, briefly fry over medium heat. Stir in Asafötida and pour the mixture into the chutney. Mix well, transfer to a serving bowl, and chill for about 1 hour.

6. 6.

   For the tomato-pepper relish, steep tomatoes hot, cool, peel, halve, deseed, and finely dice. Peel onions and garlic and finely chop. Chop herbs finely. Wash peppercorn, halve, remove seeds, and dice. Sauté onions and garlic in oil, add tomatoes, sauté briefly, season with salt and pepper. Add beef broth, vinegar, and peppercorns; simmer until sauce thickens, then let cool.

7. 7.

   For the chicken pakora, cut chicken into bite‑size cubes.

8. 8.

   Mix ginger with pressed garlic, spices, and yogurt. Combine with chicken cubes and refrigerate for 4 hours.

9. 9.

   Whisk flour with eggs, lemon juice, salt, and pepper to make a thick batter.

10. 10.

    Heat oil in a deep fryer or pot to about 180°C.

11. 11.

    Dip chicken cubes into the batter, let excess drip off, and fry in batches for about 4 minutes until golden brown.

12. 12.

    Remove and drain on paper towels.