Punjabi Fried Chicken and Waffles

Ingredients

• 1.5 kg chicken thighs skin on bone

• 100g hung yogurt

• 300 ml butter milk

• 20g fresh ginger

• 3 fresh green chillis chopped

• 2 tbsp Harrisa

• 200g plain flour

• 2 tsp salt

• 1 tbsp Deghi Mirch (Kashmiri chilli powder)

• 1 tsp hot chilli

• 1 tsp freshly ground black pepper

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp ground coriander

• 1 tsp cumin roasted then ground

• Sunflower oil, for frying

Method

· Put the chicken in a bowl or shallow dish and pour over the buttermilk with the hung yogurt and Harissa. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate for as long as you can.

· When you are ready to cook, put the plain flour in a large, shallow dish. Add all the dry ingredients thoroughly and mix. Preheat the oven to 175 / Gas 4.

· Pour the oil into a large saucepan or deep-frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 170C.

· Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken.

· When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp*.

· *Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp.

· Take the cooked chicken out of the pan. Put on a baking tray lined with kitchen roll.

· Transfer the fried chicken to a rack and put on a baking tray. Keeping hot until the waffles are ready.

Pakora Waffle Ingredients

• 2 small red onion, diced as finely as you can

• 30g fresh coriander

• 200g gram flour

• ½ tsp red chilli powder

• ½ tsp cumin powder

• ½ tsp coriander powder

• 1 tsp salt

• 1 tbsp veg oil

• Spray oil for waffle maker

• 1 tsp of enos fruit salt

• Chaat masala and chopped coriander for garnish

Method

· Wash, dry and shred the coriander (stalks as well) and add to bowl.

· Take the chopped red onion and add to the bowl.

· Add the dry spices, but not the Enos Salt, into the bowl and mix well.

· Mix through the gram flour, oil then add just enough water to form a batter that is pourable but still thick.

· Then mix in the Enos Salt and mix well.

· Heat waffle maker and then spray with oil, pour in batter and cook until ready (normally, about 10 mins depending on waffle maker).

Tamarind and Honey Glaze Ingredients

• 150g Dip and Drizzle Tamarind Sauce

• 100g muscovado sugar

• 200g maple syrup

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp fennel seed

• 3 green cardamom pods

• Very large knob of fresh ginger, roughly chopped skin on

• 3 green chilli, roughly chopped

• 300ml apple juice

Method

· Put all the ingredients into a medium saucepan, bring to boil and simmer for 15 mins.

· Strain and use.

To serve

· Pile the chicken on top of the waffles, drizzle on the tamarind syrup and then dust with chaat masala and coriander.

Enjoy!! And make sure to tag @McTSingh in photos of your  Punjabi Fried Chicken and Waffles on social media! 📷