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Prep time: 15 minutes
Cook time: 20 minutes
4 small chicken breasts cut into small pieces
salt to taste
pepper to taste
1 tsp crushed Kasuri methi
1 tsp chaat masala
1 tsp cumin powder
1/2 tsp coriander powder
Blend together 2 tbsp of yogurt, 4 cloves of garlic, 1 inch of pinched ginger, handful of cilantro leaves, 3 green chilies, 4 leaves of curry patta with a few tbsp of cold water. Mix everything and marinate in the fridge for as long as you can. Air Fry the chicken at 380F for 18-20 minutes. Spray with oil and flip halfway. You can also pan fry or bake the chicken.
Sauce: Mix together 1 tbsp each of mayonnaise, yogurt and sour cream. (if tou dont have sour cream, add more yogurt) 1 tsp of garlic powder, 1/2 tsp of cumin powder, salt, pepper, 1/2 tsp of red chili flakes, 1/2 tsp of chaat masala, chopped 2-3 greens of spring oions, 1 tbsp of chopped cilantro, 1 tbsp of any hot sauce and 1 tbsp of imli ki chutney (optional) mix and set aside.
Tastes best if done overnight. 1/2 red onion sliced, 1 cucumber chopped. Soak in 1/2 cup of vinegar, 1/4th cup apple cider vinegar, 1/2 cup of cold water, 1/2 tsp of salt, 1 tsp of sugar, fresh cracked pepper and 1 tsp of sesame seeds. Can stay in the fridge covered for 2 weeks.
I used stonefire mini naans. You can pop them in the toaster or toast them in the pan for a crispy top. Spread some sauce on the naan. Add the chicken, place the pickled vegetables, drizzle more sauce. Serve.