INGREDIENTS
MARINADE:
1kg chicken fillets, cubed
1/2 cup natural yogurt
2 bramley apples, peeled and cored
21/2 tsp fresh ginger and garlic paste
50ml mustard oil
21/2 tsp salt
11/2 tsp ground cumin
1 tbsp garam masala
1/2 tsp chilli powder
2 tbsp lemon juice
2 tbsp sweet paprika powder
GARNISH:
11/2 teaspoons chat masala
METHOD
Cook the apples in 3 cups of water for 30 minutes, until mushy.
Use a hand blender to purée, cover and refrigerate for 3 hours.
Blend the yogurt and the apple purée with a whisk, then add the other marinade ingredients. Mix well.
Add the chicken fillets and ensure that they are well covered with the marinade.
Cover and refrigerate overnight.
Preheat oven to 180°C. Place the chicken fillets on a rack with a drip tray underneath.
Cook for 15 minutes. When brown on top heat for 5 minutes on each side.
Place in a bowl and sprinkle with chat masala. Serve with chutney.
