Recipe Cuisine: Indian | Recipe Category: Starter / Appetizer
Marinating Time: 30 mins | Cooking Time: 15 mins | Serves: 3
Chicken - 1/4 kg
Chilli powder - 2 tblspn
Garam masala - 1/2 tsp
Turmeric - 1/4 tsp
Ginger garlic paste - 1.5 tblspn
Curd - 2 tblspn
Besan flour / Kadalai Maavu - 1/4 cup
Rice flour - 1 tblspn
Corn flour - 1 tblspn
Lemon juice - 1 tblspn
Salt - to taste
Curry leaves - a sprig
Oil - to deep frying
Wash and clean the chicken pieces. Take it a mixing bowl.
Add in all the ingredients except the flour. Marinade for 30 minutes.
Add the besan flour, corn flour and rice flour just before frying. Make sure the chicken is not very dry.
Heat oil to deep fry and fry the chicken pieces to golden brown or till 3/4th done. Keep aside for 5 to 10 minutes.
Fry the chicken pieces again for 2 to 3 minutes. Fry little curry leaves and add to it.
- Frying the chicken twice will make it crispy and tasty.
- You can add a pinch of color for bright colors.
|Keep all your ingredients ready|
|Wash and clean the chicken pieces. Add chilli powder, turmeric powder|
|Add 2 tablespoon of ginger garlic paste|
|and 2 tablespoon of curd|
|juice of half lemon is added|
|Salt to taste. Mix everything and marinate it for 30 minutes.|
|Just before frying, add gram flour, rice flour|
|and corn flour. Combine everything to incorporate well|
|Heat oil to deep fry and fry till golden or till 3/4th done|
|Drain excess oil and keep aside for 5 to 10 minutes|
|After that fry again for 2 to 3 minutes. This will make it more crispy and tasty|
|Fry little curry leaves and add to it|
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