📝INGREDIENTS
- 500g boneless chicken (cut into small bite-sized pieces)
- 1½ tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 1 tsp Kashmiri chili powder (for color)
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp cornflour
- 1½ tbsp rice flour (for crispiness)
- Salt – to taste
- 1 egg (optional – makes it more soft inside)
- Water – as needed to coat
For Frying & Tempering:
- Oil – for deep frying
- 1 tbsp oil (for tempering)
- 1 sprig curry leaves
- 2–3 green chilies – slit
- ½ tsp red chili powder (optional, for extra spice in tempering)
👩🍳Recipe
- 1️⃣ Step 1 – Marinate the Chicken
- In a large bowl, add chicken pieces along with ginger-garlic paste.
- lemon juice, chili powders, turmeric, garam masala, and salt.
- Mix well. Add cornflour, rice flour, and the egg (if using). Mix to coat every piece.
- Add a few teaspoons of water only if needed for binding.
- Cover and marinate for at least 30 minutes (or up to 2 hours for best flavor).
- 2️⃣ Step 2 – Fry the Chicken
- Heat oil in a deep pan or kadhai.
- Once hot, reduce heat to medium and fry the marinated chicken pieces in batches till golden brown and crispy.
- Drain on paper towels to remove excess oil.
- 3️⃣ Step 3 – Tempering (Tadka)
- In another small pan, heat 1 tbsp oil.
- Add curry leaves and green chilies. Sauté till crispy.
- Optional: Sprinkle a pinch of red chili powder in the oil for that extra kick.
- 4️⃣ Step 4 – Combine & Serve
- Add the crispy chicken into the tadka pan and toss well to coat with the curry leaves and chili flavors.
- Serve hot with lemon wedges and onion rings as a snack or starter.
- Best enjoyed with a chilled drink or as a party appetizer!