1Start by brining your chicken. This means adding your chicken to heavily salted water and leaving it for at least a few hours or overnight in the fridge.
2Make a marinade by whisking together the curd, garlic paste, peri-peri seasoning, chili flakes, salt, and an egg.
3Add in your brined chicken and marinate for at least an hour; the longer, the better.
4For the crumbing mixture, mix together some panko breadcrumbs, cornflour, and the same seasonings used in the marinade (peri peri seasoning, chilli flakes, salt, and optional Aromat powder).
5Coat the chicken well on both sides with this crumb mixture.
6Spread the chicken out on a greased baking tray, brush with some oil on top, and bake in a preheated oven at 200 C for 15 minutes.
7Then change to top heat/toast mode and cook for another 5 minutes. If using an air fryer, bake for 10 minutes at 200 C, then flip over and cook for another 10-12 minutes.
8Remove from oven and let it rest for 5-10 minutes.
9While the chicken rests, make a quick sauce using some roasted red bell pepper, garlic (optionally lightly cooked), paneer, cashew nut, a little bit of milk of your choice, the same seasonings (peri peri seasoning, chilli flakes), and a little bit of salt.
10Blend all ingredients for the sauce together until it's a little runny.
11Serve it up!
Ingredients
450 g boneless skinless chicken thigh
0.5 cup curd/Greek yoghurt
2 tsp garlic paste
2 tsp peri peri seasoning
1 tsp chilli flakes
1 egg
to taste Salt
0.5 cup panko bread crumbs
2 tbsp cornflour
1 tsp peri peri seasoning
1 tsp chilli flakes
to taste Salt
1 pinch Aromat powder
0.5 red bell pepper, lightly roasted
3 garlic cloves
30 g paneer
0.33 cup skim milk
1 tbsp broken cashewnut
1 tsp peri peri seasoning
1 tsp chilli flakes
to taste Salt
Equipment
greased baking trayovenair fryerblender
Tips
For brining, leave chicken in heavily salted water for at least a few hours or overnight in the fridge.
Marinate the chicken for at least 1-2 hours; the longer, the better.
When baking, cook in a preheated oven at 200 C for 15 minutes, then change to top heat/toast mode for another 5 minutes.
If using an air fryer, bake for 10 minutes at 200 C, then flip and cook for another 10-12 minutes.
Let the chicken rest for 5-10 minutes after baking.
Make sure the sauce is a little runny for dipping.