Ingredients ( Serves – 4 )
- Chicken Boneless Thighs – 500 Gm
- Yogurt – 3 Tbsp
- Ginger Garlic Paste – 1 Tbsp
- Red Chili Powder – 2 Tsp
- Turmeric Powder – 1/2 Tsp
- Garam Masala – 1 Tsp
- Cornflour – 2 Tbsp
- Rice Flour – 1 Tbsp
- Egg – 1 Whole
- Lemon Juice – 1 Tbsp
- Salt – To Taste
- Curry Leaves – 15 Pieces
- Green Chilies – 3 Pieces (Sliced)
- Oil – For Deep Frying
- Mustard Seeds – 1/2 Tsp
Method
- Cut the chicken into bite-sized pieces and clean them thoroughly.
- Add yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, salt, egg, cornflour, and rice flour to the chicken and mix well.
- Marinate the chicken for at least 1 hour so the flavors absorb properly.
- Heat oil in a deep pan and fry the marinated chicken pieces on medium heat until they turn golden and crispy.
- Remove the fried chicken and drain excess oil on a paper towel.
- In a separate pan, heat a small amount of oil and add mustard seeds and let them splutter.
- Add curry leaves and green chilies and sauté for a few seconds until aromatic.
- Toss in the fried chicken and mix well so the tempering coats the pieces evenly.
- Serve hot as a starter or snack.
Prep Time – 20 mins. Cook Time – 20 mins. Total Time – 40 mins.
