Ingredients:
1/2 kg chicken, cut into medium pieces
1 tbsp ginger-garlic paste
1 1/2 tbsp kashmiri chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp garam masala
3/4 tsp chilli flakes
1 tsp fennel seeds, slightly crushed
1 1/2 tbsp lemon juice
1 1/2 tbsp cornflour
salt to taste
1 sprig curry leaves
3-4 green chillies, slit
oil, for frying
Preparation:
- Clean chicken pieces and marinate it with ginger-garlic paste, kashmiri chilli powder, coriander powder, turmeric powder, pepper powder, garam masala, chilli flakes, crushed fennel seeds, lemon juice and salt.
- Keep it in the refrigerator overnight or for at least 2 hours.
- Take it out 1/2 hour before frying and then add cornflour and mix well.
- Heat oil in a thick bottomed pan at medium flame and fry the chicken pieces in multiple batches for about 6-8 minutes until browned.
- Remove it from the oil and drain them on a paper towel.
- Then fry curry leaves and slit green chillies.
- Garnish the fried chicken with fried curry leaves and green chillies.. Serve hot…
