Masala Loaded Fries by Chef Philli

0 Ratings
Servings 10 people


  • 3kg Lamb Weston Stealth Fries
  • 2kg Masala Sauce (see below)
  • 700g Tandoori Chicken (see below)
  • 10 Poppadoms
  • Half a bunch of fresh coriander

For the Masala Sauce (2kg)

  • 6Tbs Butter
  • 250ml Sunflower oil
  • 4Tbs Cumin seeds*
  • 2 Sticks cinnamon*
  • 6 Dried red chillies*
  • 30 Black peppercorns*
  • 6 Cardamom pods*
  • 12 Red onions, diced
  • 18 Cloves garlic, smashed
  • 2Tbs Tomato purée
  • 2.4Kg Tinned tomatoes, chopped^
  • 2Tbs each of ground cumin, coriander, turmeric^
  • 2Tbs each of ginger purée, green chilli purée, ketchup, brown sugar, garam masala~
  • 300ml Double cream~
  • Salt
  • Fresh coriander, chopped

For the Tandoori Chicken (700g)

  • 45g Ground coriander
  • ½ tsp Salt
  • 2 Cloves of garlic, puréed
  • 25g Ginger, puréed
  • 25g Red chilli, pureed
  • 45g Greek yoghurt
  • 25ml Lemon juice
  • 25ml Vegetable oil
  • ½ tsp Smoked paprika
  • 875g Chicken breast


To make the Masala Sauce

  1. Heat the butter and the oil in a pan and when hot, add the * ingredients for a few moments.  Add the red onion and cook down, then add the garlic and tomato puree and cook out
  2. Add the ^ ingredients and cook out before adding the ~ ingredients.  Season and finish with the chopped coriander

To make the Tandoori Chicken

  1. Puree all the ingredients except the chicken in a blender until well ground
  2. Place the chicken breasts in a large bowl and coat well with the marinade.  Cover and place in a fridge for at least 12 hours.  When ready to cook, leave the chicken to come up to room temperature for 15 minutes, while pre-heating the grill
  3. Place chicken on an oiled tray and grill for 15 minutes each side

To assemble the Masala Loaded Fries, cook the Lamb Weston fries according to the pack.  Place on a plate and top with layers of tandoori chicken, masala sauce and pieces of broken poppadoms.  Garnish with chopped coriander, serve.