Chhota Plate Recipe

Marinate chicken

In a bowl combine 120 g plain yogurt, 2 tbs ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 0.5 tsp red chili powder and 1 tsp salt. Add the 400 g chicken pieces and toss until evenly coated. Cover and refrigerate for at least 20 minutes (up to 4 hours).

Sear chicken

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (do not overcrowd) and sear for 3–4 minutes per side until well browned but not fully cooked through. Work in batches if needed. Remove chicken to a plate and reserve.

Prepare sauce and finish

Lower heat to medium and add 1 tbs oil to the same skillet. Add 1 medium thinly sliced onion and sauté 6–8 minutes until soft and golden. Add the diced tomato and cook 3–4 minutes until soft. Return the seared chicken and any juices to the pan. Add 60 ml cashew cream (or 60 ml heavy cream), 0.5 tsp garam masala, and the remaining 0.5 tsp salt (adjust to taste). Stir, cover, and simmer 6–8 minutes until chicken is cooked through and sauce is slightly thickened. Taste and adjust seasoning.

Warm the 6 mini naan or pita rounds in a 180°C oven for 3–4 minutes or in a dry skillet for 1–2 minutes per side.

Make quick raita: Whisk 80 g plain yogurt with a pinch of salt and 1 tbs water until smooth. Optionally stir in a tablespoon of chopped cucumber from the listed 0.5 cup.

Arrange the small plate: place warm mini breads on one side. Spoon the finished chicken in the center or in a small bowl on the plate. Add 0.5 cup thinly sliced cucumber, 0.5 cup pickled red onion, 4 lemon wedges, and 4 tsp mango chutney around the chicken. Drizzle the raita lightly over the chicken and bread as desired.

Garnish: sprinkle 2 tbs chopped fresh cilantro and 30 g coarsely chopped roasted peanuts over the chicken. Finish with a light dusting of 0.5 tsp garam masala and serve immediately.