Masala Grilled Chicken with Turmeric and Cumin Mash

Delicious Indian cuisine as served at London's famous Imli restaurant


• 4 chicken breasts
• 40ml cooking oil For the chicken marinade
• 30 ml oil
• 4g green chillies
• 5g tamarind
• 6g ginger
• 10g garlic For the mash
• 200g potato
• 20ml oil
• 5g cumin
• 2g turmeric
• 1g chopped green chillies
• 4g coriander leaves
• 4g chat masala
• 20g butter For the avocado sauce
• ½ avocado
• ½ bunch of coriander
• 5 spinach leaves
• 10g raw mango
• 4g yoghurt
• 10g garlic
• 4g sugar
• 5g chillies
• 4ml lemon juice


1) Cut the chicken breasts into 4 fillets each.
2) Blend all ingredients of the marinade and apply to the meat with a brush. Leave marinating for 30 minutes (or overnight in the fridge for maximum flavour).
3) Blend all ingredients of the avocado sauce for about two minutes, until smooth and keep covered in the fridge.
4) For the mash, peel and cut potatoes roughly into cubes and boil in just enough water to cover them. Add a pinch of turmeric and salt. After 25 minutes, the potatoes should be cooked through. Mash them, add butter and put them aside.
5) Heat the oil, add cumin and, when it crackles, add the chillies and turmeric. Add this to the potatoes with chat masala and coriander and mix well – try not to mash too much so that the potatoes are still rough (it’s not a puree!).
6) Heat oil in a pan and grill the chicken. To serve, place the mash on the plate first, rest the fillets on top and serve with avocado chutney.

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