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Recipes
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INGREDIENTS
For the marinade:
250 gm boneless chicken-cut into 3 cm cubes
6-7 garlic cloves
2.5 cm ginger piece
¼ tsp white pepper powder
¼ tsp red chilli powder
½ tsp salt
½ tsp garam masala
1 tsp coriander powder
2 tsp lemon juice
For the batter:
1 egg
2 tbsp gram flour
2 tbsp refined flour
2 tsp lemon juice
½ tsp red chilli powder
¼ tsp salt
½ tsp garam masala
oil to deep fry
METHOD
Make a paste of the ginger and garlic. Marinate the chicken
with the paste and the remaining ingredients. Keep aside for
at least an hour.
Mix together all the ingredients for the batter and beat
thoroughly. Heat the oil in a kadahi.
Dip a marinated chicken piece in the batter and deep-fry
until crisp and golden brown.
Repeat with the remaining chicken pieces, draining excess oil
on absorbent kitchen paper.
Serve with mint chutney.
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