Cyrus Todiwala served up tasty dragon chicken with tomato ketchup and soy sauce on James Martin’s Saturday Morning.

The ingredients for the chicken and marinade: Boneless Chicken – 500 gms leg or breast or both cut into dices, Red Chilli Paste – 1 Tablespoon, Soy Sauce – 2Teaspoons Dark, Ginger Garlic Paste – 1 Tablespoon, Crushed Black Pepper – ½ Teaspoon, Whole Egg – 1 Large, Cornflour/Corn Starch – 4 Heaped tablespoons, Plain Flour – 3 Tablespoons, Salt – 1 Teaspoon and Oil – Enough for deep frying.

For the sauce: Oil – 2 Tablespoons from the frying oil, Cashew Nuts – 20-25, Dry Red Chilli – 4-5 smaller ones seeded and broken into pieces OR Use just a tablespoon of red chilli flakes, Onion – 1 medium to large, sliced, Chopped Ginger – ½ Tablespoon or bit more, Chopped Garlic -1 Tablespoon, Green Pepper – 1 Thinly sliced (or use less its optional), Spring Onion – 1-2 Chopped, Tomato Ketchup – 150Gms, Light Soy Sauce – 1 Tablespoon to start then taste and add more if you like and chopped Coriander – 1-2 Tablespoons.

See recipe by Cyrus in his book titled: Mr Todiwala’s Bombay: Recipes and Memories from India available from Amazon now.