500g Chicken Mini Fillets
3 Tablespoons of Greek Yogurt
Half a Lemon
Half a Lime
2 cloves Garlic
3cm piece of Ginger
1 Green Chilli
1 tsp Salt
1 tsp Garam Masala
1 tsp Paprika
0.5 tsp Tandoori Masala
2 tbsp Sunflower Oil
4 tbsp Greek Yogurt
1 tsp Chaat Masala
2 tbsp Coriander (finely chopped)
METHOD
Place the chicken into a bowl and add the yoghurt, the lemon and the lime.
Grind the garlic, ginger and chilli into a paste in a herb mill. If you don't have one, just chop these ingredients finely.
Put the ginger, garlic and chilli into the bowl with the chicken.
Add the salt, garam masala, paprika and tandoori masala.
Stir the chicken, making sure that all the ingredients are mixed well.
Cover the bowl with cling film and leave it in the fridge over night.
Remove from the fridge for 30 minutes before cooking.
Heat a griddle pan on a moderate setting and add 1 tbsp of oil.
Once the pan has heated up, add half the chicken and cook until golden brown and the flip the fillets to cook them on the other side. Remove them onto a plate.
Repeat this process with the remaining chicken.
Mix the 4 tbsp of yoghurt in a small bowl with the chaat masala and 1 tbsp of the chopped coriander.
Allow the chicken mini fillets to rest for 5 Minutes then serve with the yoghurt dressing in a bowl as an accompaniment.
If you plan to serve them as an appetiser, as I do, then slice up the mini fillets into small pieces.
Place onto appetiser spoons and top each appetiser spoon with half a teaspoon of spicy yogurt. Place some of the finely chopped coriander on top of the yoghurt.