Preparation Time: 5-7 mins
Marinating Time: 12 hours or Overnight
Cooking Time: 5 to 8 mins
Serves: 2 to 3 Person
Ingredients:
=>>For Chicken Marination
1) Chicken – 500 gms boneless chicken thigh part cut into small 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) Salt to taste
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) Egg - 1 Nos.
==>> For Garnishing and Stir Frying
1) Curry Leaves- As per required
2) Green Chilles – 5-6 pieces cut into slits
3) Garlic – 10 to 12 pods finely chopped
4) Coriander leaves – few bunch finely chopped
5) Mix of cornflour with water – ½ cup
6) Chilli Powder - ½ tbl spoon
7) Cumin Powder - ½ tbl spoon
8) Black Pepper Powder - ½ tbl spoon
9) Oil For Stir fry- 2 tbl spoon
10) Beaten Curd with little water– 1 Cup
Method:
Mix all the ingredients except oil. Leave it to marinate overnight or minimum of 12 hours 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 6 to 10 mins depending on the size of the chicken.
Drain it on tissue paper and keep aside.
Take a separate pan or wok and add 2 tbl spoon of oil into it and add chopped garlic and fry till golden brown.
Once garlic is golden brown lower down your heat/flame.
Add beaten curd quickly and stir adding curry leaves, chilli powder, black pepper powder, cumin powder.
Add corn starch mixed with water and add fried chicken powder into it.
Stir well till done
Garnish with Green Chillies and coriander leaves
Serve Hot with Fried Curry leaves,Onions and Lemon Wedges.
This looks yummy we'll try this recipe soon.
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