|Skinless boneless chicken breast||8 Ounce, diced (250 Gram)|
|Ginger paste/Ginger pulp||1⁄2 Teaspoon|
|Garlic paste/Garlic pulp||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Water||1⁄2 Pint (300 Milliliter)|
|Self-raising flour||6 Ounce (175 Gram)|
|Onion seeds||1⁄4 Teaspoon|
|White cumin seeds||1⁄4 Teaspoon|
|Unsalted butter||2 Ounce, diced (50 Gram)|
|Water||1⁄2 Cup (8 tbs) (To Mix)|
|Oil||2 Cup (32 tbs) (For Deep-Frying)|
|Sweet and sour yogurt sauce:|
|Natural yogurt||1⁄2 Pint (300 Milliliter)|
|Water||1⁄4 Pint (150 Milliliter)|
|Dried crushed red pepper||1 Teaspoon|
|Tamarind paste||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Tomato sauce||2 Tablespoon|
|Chopped fresh mint||1 Teaspoon|
|Chopped fresh coriander||1 Teaspoon|
|Baby potatoes||12 , halved and boiled|
|Canned chickpeas||14 Ounce, drained (425 Gram)|
|Shallots||3 , cut into rings|
|Tomatoes||2 , deseeded and diced|
|Fresh green chili||2 , chopped|
|Chopped fresh coriander||1 Tablespoon|
1. Put the chicken pieces in a saucepan with the ginger, garlic, chilli powder, salt and water and cook for 7-10 minutes over a medium heat until the chicken is cooked and the water is absorbed. Set aside.
2. To make the pastry squares, sift the flour and salt into a large mixing bowl. Add the onion seeds and cumin seeds and rub in the butter with your fingertips. Add sufficient water to form a soft dough. Cover and leave to stand for 10-15 minutes.
3. Roll out the dough on a lightly floured surface to a 2.5 mm (1/8 inch) thickness. Using a pastry cutter, cut the dough into about 10 or 12 x 2.5 cm (1 inch) squares. Set aside on a floured surface.
4. To deep-fry the squares, heat the oil in a karahi or deep frying pan over a moderate heat and fry the squares, in batches, turning them at least twice until they are golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
5. To make the yogurt sauce, beat the yogurt with the water, sugar, salt and red chillies. Set aside.
6. To make the tamarind sauce, put the tamarind paste into a separate bowl with the water and beat with a whisk or a fork. Add the chilli powder, ginger, sugar, salt, tomato sauce, mint and fresh coriander and mix thoroughly.
7. To serve, divide the chicken pieces, potatoes, chick peas and pastry squares equally among 6 small dishes. Pour some of the yogurt sauce over each one, then top with about 2 teaspoons of tamarind sauce. Garnish with the shallot rings, tomatoes, green chillies, if using, and fresh coriander.