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BaseKraft by Purvi Kitchens

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Bangalore Botanical

Made with Bangalore Botanical

Donne Crackle

Dry bar snack.

Serves
1 portion

Ingredients

  • 150 g boneless chicken thigh, 2-3 cm pieces
  • 25-30 g Bangalore Botanical base
  • 1 tsp cornflour
  • 1 tsp rice flour
  • 1/2 tsp oil
  • 5-6 curry leaves
  • Sliced green chilli
  • Lemon

Method

  1. Mix chicken, base, flours and oil; marinate 20-30 minutes.
  2. Bake at 220°C fan for about 10 minutes, turn, then cook another 6-8 minutes until the centre reaches 75°C.
  3. Grill for 2-3 minutes for char.
  4. Quickly fry curry leaves and chilli in a little oil, toss through the chicken and finish with lemon.

Allergens: Bangalore Botanical base: Soya.

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