Ingredients
1 tray of Pasar Chopped Chicken
4 tbsp of Kecap Manis
4–5 dashes of Black Pepper
1 tub of Low-Fat Yoghurt
1 tbsp of Black Seed Honey
3 cups of Semolina Flour
3 cups of Plain Flour
1 medium block of Ginger
1½ tbsp of Garam Masala
2–3 cloves of Garlic
2 stalks of Curry Leaves
A handful of Coriander
Half a pot of Mustard Oil
2 tbsp of Ghee
2 tbsp of Mayonnaise
1 tbsp of Indian Lime Pickle
A handful of Mint Leaves (optional)
Method
1.Prepare the Chicken Marinade
In a bowl, add in 2-3 tbsp of Low-fat Yoghurt, 1 ½ tbsp of Garam Masala, 2 tbsp of Kecap Manis, 4-5 dashes of Black Pepper, 2-3 dashes of Salt, 2 tbsp of grated Ginger, 2 cloves of chopped Garlic, 2 stalk of Curry Leaves and a handful of crushed Coriander.
Pour the marinade over the chopped Pasar Chicken in another bowl. Let the chicken marinate for at least 30 minutes.
2. Prepare the Kecap Honey Sauce
In a bowl, add 1 tbsp of Black Seed Honey and 2 tbsp of Kecap Manis. Mix evenly and set aside.
3. Prepare Chicken Batter
In a mixing bowl, add 3 cups of Semolina and 3 cups of Plain Flour. Mix well
Dredge the marinated chicken pieces in the flour mixture and set them aside on a plate.
Sprinkle a little water over the chicken to help the flour set.
4. Fry the Chicken
In a medium pot, fill half of it with Mustard Oil and add 2 tbsp of Ghee. Bring to medium heat.
Fry the chicken until golden brown. Drain the oil and set aside.
5. Making the Yoghurt Ranch Sauce
In a bowl, add 2 tbsp of Mayonnaise, 2 tbsp of Low-Fat Yoghurt, and 1 tbsp of Indian Lime Pickle.
6. Finishing Touches
Plate the chicken and drizzle the Kecap Honey Sauce over it. Add a dollop of the Yoghurt Ranch Sauce on the side. Garnish with a handful of Mint Leaves (optional).
Serve and enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
