Mix all the ingredients in a large mixing bowl, excluding the oil
Marinate chicken for at least 5 hours, if possible overnight,
Heat 2 tbsps of oil on medium heat. Fry each bite-sized piece of chicken, with much of its marinade left on, until crisp and masala is no longer raw.
Bake chicken in oven for 10-15 minutes. Flip and repeat cooking time.
Use between 350-400 degrees F.
Garnish with plenty of coriander.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.