Boneless chicken sits for half an hour in curd and Keya Schezwan Sauce, then hits a hot grill pan with butter. The curd keeps it juicy, the Schezwan brings garlicky heat, and the pan does the charring.

Keya Onion Powder and Mixed Herbs round it out. Serve it as a starter, or slice it into wraps and rice bowls.

Recipe by @chinmay.studio, made with Keya Schezwan Sauce, Onion Powder and Mixed Herbs.

At a glance

Ingredients

• 500 g boneless chicken, cut into large pieces
• 3 tbsp curd
• 2 tbsp Keya Schezwan Sauce
• 1 tsp Keya Onion Powder
• 1 tsp Keya Mixed Herbs
• 1 tsp honey (or honey powder)
• 1 tbsp dark soy sauce
• 1 tbsp red chilli sauce
• ½ tsp black pepper
• 1 tbsp fresh mint, chopped
• Salt to taste
• 1 tbsp oil
• Butter, for grilling

Nutrition per serving

Approximate values for one of three servings, made with chicken breast.

Method

1. Make the marinade. In a bowl, mix the curd, Keya Schezwan Sauce, Onion Powder, Mixed Herbs, honey, soy sauce, red chilli sauce, black pepper, mint, salt and oil.
2. Marinate. Add the chicken and coat it well. Rest for 30 minutes, or up to 4 hours in the fridge.
3. Grill. Heat a grill pan on medium-high and melt a little butter on it. Lay the chicken down and cook for 5–6 minutes a side without moving it, until charred and cooked through.
4. Rest. Rest for 2 minutes, then slice and serve hot.

Serve it, store it

Serve with a squeeze of lime, sliced onions and mint chutney, or slice it into a wrap. Cooked chicken keeps in the fridge for 2 days. Raw chicken can marinate overnight in the fridge for deeper flavour.