Chicken Bezule

 

Chicken Bezule

Chicken Bezule is a Manglorean( South India) style street food starter. Popular around Karnataka coastal areas.

Preparation Time: 5-7 mins

Marinating Time: 24 hours or Overnight

Cooking Time: 5 to 8 mins

Serves: 2 to 3 Person

Ingredients:

     =>>For Chicken Marination:

1) Chicken – 750 gms cut into medium pieces.

2) Chilli Powder – 2 tbl spoon

3) Cumin Powder : 1 tbl spoon

4) Garam Masala Powder – 1 tbl spoon

5) Ginger Garlic Paste –  1  tbl spoon

6) Lemon Juice – 1 tbl spoon or to taste

7) Coriander Powder - 1 tbl spoon

8) Hung Curd / Yogurt – 1/2 cup

9) All Purpose Flour / Maida – 1/2 cup

10) Corn Flour / Corn Starch – 1/2 cup

11) Oil for Deep Frying and Stir Frying

12) Food Colour (For Restaurant Effect) a pinch

13) Curry leaves (Few)

14) Coriander Leaves - 50 gms

15) Rice Flour - 1/2 cup

16) Salt to taste

  

Method:

Brine Chicken pieces overnight for making chicken pieces tender and juicy.

Drain your chicken pieces and place it in a mixing bowl.

In a grinder make a paste of curry leaves and coriander leaves.

Mix all the ingredients except oil. Leave it to marinate overnight or minimum of 3 hours in a fridge for better result.

Now take the chicken out of fridge an hour before deep frying so it comes to room temp. 

Drop in hot oil and fry till golden. It will take around 8 to 12 mins depending on the size of the chicken.

Drain it on tissue paper.

Serve with Onion Rings  and Lemon Wedges.

Please Note: 

Marination of chicken with all ingredients should be balanced i.e the batter consistency should not be too dry or too thin else the chicken coating will disintegrate in oil.

Oil should be at high temperature.

Chicken pieces should be cooked in batches as to avoid decreasing of oil temperature which might result in disintegrating of chicken coating in oil.