AuthorAwan
Ingredients
- 250 g boneless chicken cut into bite-sized chunks
- 70 g (1 small) onion, chopped
- 2 small green chillies chopped
- handful coriander leaves
- 1 tsp ginger paste
- 2 tsp garlic paste
- 1/2 tbsp lemon juice
- 1/2 tbsp (heaped) coriander seeds roughly crushed
- 1/2 tsp cumin seeds
- 1/2 tsp cumin powder (freshly dry roasted and ground)
- 1/2 tsp red chilli flakes
- 1 tsp salt
- 1/2 tsp khatai powder (amchoor)
- oil (as needed for deep frying)
- 1 tbsp corn flour (corn starch)
- 1/2 cup gram flour (besan)
Method
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In a bowl, put chicken pieces and all ingredients up to khatai powder. Mix well and allow to marinate for half an hour.
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Towards the end of the marination period, heat oil for deep frying in wok (karahi) over medium heat.
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Add corn flour and gram flour to chicken and mix well.
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When the oil is hot, add the chicken chunks one at a time to the oil, making sure not to crowd them. Deep fry until golden brown and crispy.
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Remove from oil using a spider spoon and place on paper towels to drain excess oil. Serve hot.
CategoryFries & Snacks