Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the mustard fried chicken
- 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces
- 250ml/9fl oz buttermilk or thick Greek yoghurt
- 1 tbsp English mustard
- 2 tsp turmeric
- 3 garlic cloves, minced
- 1 tsp minced ginger
For the mustard mayonnaise
- 100ml/3½fl oz American mustard
- 50ml/2fl oz mayonnaise
- 50ml/2fl oz soured cream
- 20ml/¾fl oz white wine vinegar, to taste
- 1 tbsp roughly chopped fresh coriander
- salt and freshly ground black pepper
For the seasoned flour
- 100g/3½oz plain flour
- 100g/3½oz cornflour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp garam masala
To serve
- 15 curry leaves
- ½ red onion, thinly sliced
- 1 tbsp coriander cress
- 1 tbsp red amaranth cress
Method
-
Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.
-
To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.
-
When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
-
Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil.
-
Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.
-
To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses.
