Chettinad Chicken, Sweet Mint Sauce, Bombay Potato Mousse, Sag & Pickled Gobi

Number of Portions


- 2 large chicken breasts
- 4 chicken thighs, boned, skin on
- 1.5 tbsp cumin Seeds
- 9 dried red chillies
- 3 tbsp Coriander Seeds
- 1.5 tsp Fennel Seeds
- 1.5 tsp Black Peppercorns
- 1.5 tsp white peppercorns
- 5 garlic cloves
- 4cm Ginger
- 0.5 tsp turmeric
- 1.5 tsp Sea Salt
- 3 bunch Bay Leaves
- 5 Whole Cardamom
- 2cm Cinnamon Sticks
- 1 tsp Fennel Seeds
- 3 Cloves
- 1.5 tsp Urad Dhal
- 20 curry leaves
- egetable oil
- 2 grated onions
- 1 grated tomato
- For the Sweet Mint Sauce
- 100 grams Mint Sauce
- 1 Granny Smith apple
- 1 carrot
- 1 tsp Ground Coriander roasted
- 200 ml thick yoghurt
- 1 Green Chilli
- 1 garlic clove
- 4cm ginger
- 10 grams fresh mint
- 25 grams sugar
- For the Bombay Potato Mousse
- 1 kg King Edward or Maris Piper Potatoes, baked and passed
- 25 ml oil
- 25 gal butter
- cream
- 1 tsp ginger & garlic paste
- For the sagg
- 500 grams baby leaf spinach, washed and drained
- oil
- 3 finely chopped garlic cloves
- seasoning
- For the Pickled Gobi
- 200 grams small cauliflower florets
- For the Pickling Liquor
- 200 grams White wine vinegar
- 200 grams sugar
- salt
- 1 tsp Coriander seeds
- 1 small red chilli
- 1 star anise
- 0.5 tsp turmeric
- 2 cardamom pods crushed
- 1cm cinnamon, broken up


Lightly roast the dried spices till fragrant.

Grind the spices in a coffee grinder, add the ginger, garlic and turmeric and salt and blend to a paste use this to marinate the chicken for 3 hours.

Roll and tie the chicken thighs, and slow roast till colored and just cooked, Grill the chicken breast till nicely coloured and slightly undercooked, deglaze all pans, reserve liquor.

Gently heat the oil in a sauce pan, add the fry herbs and spices and cook till fragrant, add the onions and cook till soft and thick, add the tomato and cook down. Add the deglazed cooking liquor and bring to the boil, simmer for 10-15 minutes, taste and correct seasoning.

Add the precooked chicken and warm through to complete cooking and for the flavours to infuse.

Keep warm till ready to serve.

For the Sweet Mint Sauce

Put everything in a liquidiser and blend to the required consistency, taste and correct seasoning.

For the saag

Heat the oil in a saucepan

Add the garlic and fry till just starting to colour

Add the spinach and wilt down, season

Drain and set aside for later use

For the Pickling Liquor

Combine all the pickling liquor ingredients in a saucepan, bring to the boil, cool slightly then pour over the cauliflower allow to cool and cover.

Marinate for at least 12 hours

Alternative method is to cool the liquor completely then pour over the cauliflower. Then this is vac packed uncovered 3 times to produce a fast pickle.

Products used in this recipe: