Recipe: Raj’s Chicken

My favorite Indian food restaurant makes a dish called “Raj’s Chicken.” After searching fruitlessly for two years to find the recipe, I finally asked them for it. I was told that they had invented the recipe and I couldn’t have it. Taking their response as a challenge, I invented it for myself. Because I invented it, it lacks proper measurements, but I can give you proportions (sort of).

Batter:

• flour (around a cup)
• salt (just a pinch)
• baking powder (similar to the salt)
• 1 egg
• milk (maybe a half a cup)
• water (enough to bring batter to an appropriate consistency)

Sauce:

• vinegar (about a cup)
• white and brown sugar (maybe half a cup each)
• cinnamon (a teaspoon)
• allspice (a small pinch)
• cloves (similar to the allspice)
• salt (1/4 teaspoon)
• garlic powder (1/4 teaspoon)

4 Chicken Tenderloins

Vegetable Oil

1 Medium Onion

1 Mango

1 Tomato

Break up chicken into bite-sized pieces then batter and fry in hot vegetable oil. Mince onion and add to frying pan. Sautee about two minutes. Meanwhile, mince mango and tomato and add to the sauce. Add the sauce to the pan. Cover the pan and simmer for 15 minutes. Serve with rice (Basmati rice is great) or parati