Chicken chaat puffs (makes 5)
Prep time: 6 hours Cooking time: 10 mins
Ingredients For chicken tikka 5 bite-size cubes of boneless chicken 4 tsp ginger-garlic paste 1 tsp lemon juice 2 tbsp hung yogurt 1/2 tbsp cheese 1 tbsp grated Parmesan 2 tbsp boiled cashew nut paste 1/2 tsp green cardamom powder 1 green chilli, deseeded and chopped 1 tbsp oil 2 tsp lemon juice 1/2 tsp mace powder salt and pepper For honey-mustard dressing, mix together 2 tsp honey 1 tbsp cream 1/2 tsp green cardamom powder 1 tbsp mayonnaise 1/2 tsp pommery mustard salt For shooter drink, mix together 5 tbsp coarsely ground mint leaves 200ml orange juice 10 tbsp coarsely ground coriander leaves pinch rock salt pinch roasted cumin powder 1 tsp lemon juice For semolina puffs 5 semolina puffs (available at major Indian sweet shops) For puffs’ filling, mix together 1 large potato, boiled, peeled and finely cubed 1 tbsp sev (available at Indian supermarkets) 1 tbsp finely chopped onion 1 tbsp par-boiled moong sprouts 1/2 green chilli, deseeded and finely chopped 1 tbsp finely chopped raw mango 1/2 tsp lemon juice salt Method: 1. Mix chicken with ginger-garlic paste and lemon juice and refrigerate for 2 hours. 2. Meanwhile, mix remaining ingredients to make white marinade. Add chicken and refrigerate again for 3-4 hours. 3. Skewer chicken and pan-fry or grill for 3-4 minutes or until cooked. Mix with honey-mustard dressing then set aside. 4. Divide prepared drink between 5 shooter glasses. 5. Divide semolina puff filling into 5 portions. Make small hole in centre of each puff with your thumb. Carefully spoon in filling. 6. Place a puff over each shooter glass. Top with prepared chicken and serve immediately.