Vickys Chicken Pakoras with a cool Raita Dip

• 300 grams diced chicken
• 1 tbsp vegetable oil
• 2 tsp tikka masala paste
• 225 grams gram / chickpea flour
• 1/2 tsp salt
• 1/4 tsp chilli powder
• 1/2 tsp ground turmeric
• 240 ml plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice)
• 1/2 cucumber finely diced
• 1 large handful of finely chopped mint leaves
• 1 large pinch of salt

1. Gently heat 1 tbsp vegetable oil in a frying pan, add the tikka masala paste and fry for 30 seconds
2. Add the diced chicken and mix well, fry for 10 minutes on a medium heat.
3. Remove the chicken, drain on kitchen paper and allow to cool
4. In a large bowl mix together the gram flour, salt, chilli powder and turmeric.
5. Add just enough water to form a thick batter
6. Heat the oil for deep frying.
7. Coat the cooked chicken with the extra flour, then dip into the batter, deep fry until golden brown.
8. Drain and serve hot with the cool raita dip
9. To make the raita, wrap the diced cucumber in a tea towel and squeeze out any excess water, then mix together all the ingredients and serve chilled

chicken, vegetable oil, masala, flour, salt, chilli powder, ground turmeric, yogurt, cucumber, handful, salt

Taken from cookpad.com/us/recipes/334206-vickys-chicken-pakoras-with-a-cool-raita-dip (may not work)