Tamari Chicken Pepper Fry

Ingredients

• Boneless chicken thighs 100g (diced)
• 1 tbsp Sesame oil
• Shallots 2 tbsp (finely sliced)
• Green chilies 1 (finely sliced)
• Curry leaves 5–6
• 1 tsp Garlic paste
• 1 tsp Chettinad masala
• 1 tsp Tamari (or regular soy sauce)
• 1/2 cup Uttapam batter
• 1 tsp Furikake seasoning
• 1 tbsp Tamarind black garlic chutney
• 1 tbsp Mayonnaise
• a few (for garnish) Nasturtium leaves
• 1/4 tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Marinate the Chicken

   In a bowl, mix chicken with tamari, sesame oil, and Chettinad masala. Let it sit for 4 hours in the fridge.

2. Cook the Chicken

   Heat a pan, add a little oil, and fry the chicken until golden brown and fully cooked. Remove from heat and let it rest for a few minutes before slicing.

3. Make the Uttapam

   Heat a non-stick pan, pour in a ladle of uttapam batter, and cook until small bubbles form on top. Sprinkle furikake seasoning over it and flip. Cook until golden brown.

4. Assemble the Dish

   Place sliced chicken over the uttapam, drizzle with tamarind black garlic chutney, and add a squirt of mayonnaise. Garnish with fresh nasturtium leaves.