Chicken 65

For the Tomato and Tamarind Sauce, heat ghee in a frypan over medium heat. Add mustard seeds and curry leaves and cook until they start popping. Add the chilli sauce and onion. Cook, stirring, until onions are soft and caramelised.

Meanwhile, using a small food processor finely chop ginger, garlic and chillies. Add 4 tablespoons of the paste to the onion (reserve the remainder for later use). Cook until softened and fragrant, about 3-4 minutes.

Add tomato paste and cook for 2-3 minutes. Reduce the heat to low. Add soy sauces, tamarind and vinegar and simmer until oil starts to pool on the surface and sauce starts to thicken.

Add lime juice, salt and sugar to taste.

For the Fried Chicken, trim and cut each chicken thigh into 5-6 pieces.

Place into a bowl with the remaining ginger, garlic and chilli paste, lime juice and salt and combine until evenly mixed. Set aside to marinate.

Heat oil in deep fryer to 170C.

In a bowl add salt, 1 tsp chilli powder, ½ tsp chaat masala tapioca starch and mix well.

In a second bowl, whisk eggs and set aside.

Coat the marinated chicken pieces the seasoning and tapioca starch mixture then dip into egg and then again into the tapioca mixture. Add to the hot oil, in batches and cook until golden brown, crunchy and chicken is cooked through, about 8-10 minutes.

Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala.

To serve, add the warm/ hot fried chicken into the sauce and toss through until completely coated. Transfer onto a serving plate and garnish with sliced onions, coriander and wedges of lime. Sprinkle with chaat masala and chilli powder and serve immediately.