Challenge #42: Iftar - Amritsari-style Chicken, roughly as served in my local south Asian restaurant

[miss_s_b]

You do need to think in advance to prep this, but the actual cook time is very small indeed, which is great for if you're hungry.

You will need:

- 3 tablespoons wholegrain mustard
- 2 teaspoons red chili powder
- 1 350ml tub of natural yoghurt
- 3 tablespoons ginger and garlic paste
- 2 teaspoons lemon juice
- 1 kilo chicken mini fillets or similar - reasonably sized bit but not huge.
- a big glass dish, preferably one with a lid
- 1 tsp powdered cumin seeds, 1 tsp ground black pepper, 1 tsp turmeric powder, 2 tsp cinnamon, 1 tsp powdered cloves and 2 tsp powdered cardamom, all mixed together.
- grated cheese of your choice - I like a good cheddar but obvs there are probably more authentic ones you could use
- salad of your choice

Method:

- mix the first five ingredients into a goo
- rub the goo into the chicken mini fillets with your hands
- roll the engooed fillets in the spice mix
- place them in the glass dish and leave them to marinate overnight - so probably best to do this after you've eaten on the previous evening if that makes sense. If your big glass dish doesn't have a lid just cover with clingfilm.
- after marination, grill the chicken bits until golden brown and cooked through, then plate up with the salad and sprinkle a small amount of cheese on top of the chicken so that it melts (don't overdo it, you want a delicate lattice, not a thick wodge).