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Chettinad Chicken Bites with Red Pepper Salsa

I like to serve these ones up as an appetiser - they taste even better al-fresco on a balmy summer's evening. Chettinad is a region in the South of India, well known for its spicy flavours, and these tangy little chicken bites are a good example of their wonderful use of aromatic spices - and our Madras Spice Paste certainly adds a bit of a kick to them!

2 out of 3 Difficulty
2 out of 3 spice levels Medium
2h 27m Preparation

Ingredients

Serves 4 people

Marinade
  • 5tbsp Yogurt Full fat
  • 1 Pataks Madras Paste Pot
  • 1tbsp Ginger puree
  • 1tbsp Garlic puree
  • 1tsp Gram flour
  • Salt To Taste
  • 2tbsp Black pepper crushed
  • 2tsp Turmeric powder
  • 2tbsp Oil
  • 600g Chicken Thigh Boneless

Salsa
  • 1 Red pepper
  • 2 Fresh tomato
  • 1tbsp Fresh coriander chopped
  • Juice from 1 Lemon
  • 1tsp Black mustard seeds
  • 15 Fresh curry leaves
  • Salt To taste
  • 1tsp Sugar
  • 1tsp Black pepper crushed

Method

  1. In a bowl marinate the chicken with the Patak’s Madras Curry Spice Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.
  2. Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.
  3. Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.
  4. First add the mustard seeds, once they start popping add the red onions and the red pepper.
  5. After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
  6. Stir-fry for 2 minutes. Check the seasoning and add salt if required.
  7. Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.
  8. Divide the chicken between serving plates and spoon on some of the salsa.
  9. Delicious served with Patak's Raita.
  • Serves 4 people

    Marinade
    • 5tbsp Yogurt Full fat
    • 1 Pataks Madras Paste Pot
    • 1tbsp Ginger puree
    • 1tbsp Garlic puree
    • 1tsp Gram flour
    • Salt To Taste
    • 2tbsp Black pepper crushed
    • 2tsp Turmeric powder
    • 2tbsp Oil
    • 600g Chicken Thigh Boneless

    Salsa
    • 1 Red pepper
    • 2 Fresh tomato
    • 1tbsp Fresh coriander chopped
    • Juice from 1 Lemon
    • 1tsp Black mustard seeds
    • 15 Fresh curry leaves
    • Salt To taste
    • 1tsp Sugar
    • 1tsp Black pepper crushed
    1. In a bowl marinate the chicken with the Patak’s Madras Curry Spice Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.
    2. Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.
    3. Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.
    4. First add the mustard seeds, once they start popping add the red onions and the red pepper.
    5. After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
    6. Stir-fry for 2 minutes. Check the seasoning and add salt if required.
    7. Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.
    8. Divide the chicken between serving plates and spoon on some of the salsa.
    9. Delicious served with Patak's Raita.