Boneless chicken marinated in special herbs, nuts, cheese and cooked in our Indian clay oven. We sauté the chicken with pepper and onion and serve it on a bed of cabbage.
These mouth-watering nuggets of exotic awesomeness consist of lightly seasoned chicken breast and peas wrapped in a crispy pastry. Also, just a dash of "Mmmmmmmm." Make that more than a dash -- possibly an em dash.
***Available During Dinner Only*** The Indian answer to chicken fingers! To make these amazingly delicious melt-in-your-mouth appetizers, we start with chicken breast fingers delicately seasoned, then we dip them lovingly in batter and, finally, we dunk them in boiling oil to determine if they are a witch...they never turn out to be a witch, but they do always get perfectly deep fried. Solid...
What?!?! Chicken wings on an Indian menu?!? Oh, dear Vishnu, yes!!! These chicken wings are marinated in special blend of herbs and spices so ancient, so wise and so venerable, they make the Colonel's recipe look like something your half-wit cousin posted on Facebook this morning. Then, once the chicken is magically seasoned, it is expertly cooked in Indian clay oven. That's a Tandor, Kyle!
When we asked the chef about this dish, he ran away, muttering "Spicy Oven Chicken Niblets." We checked his dream journal (hey, if he's just going to leave it hanging around!) and it turns out his cryptic words are more than merely descriptive. Indeed, my assistant tells me his words are not cryptic at all. "Spicy Oven Chicken Niblets." "Spicy Oven Chicken Niblets." Don't you see what this...
Anytime you can measure portions by the skillet, you know you're living right! We take a skillet full of marinated chicken wings and drumsticks, and we sauté those tender morsels in ginger, garlic and a spicy hot seasoning. I know what you're thinking - should I order them Hot or Indian Hot? Go ahead, punk, make my* day! (*And yours if you like spicy food.)