Chicken pieces deep fried with the ginger-garlic, chilly and curry leaves. A quick and tasty appetizer that can be done in no time! Inspired from Reeba’s recipe with some tweaks.
Summary
(3 votes, average: 4.67 out of 5)
Loading...- Course appetizer
- Cuisine indian south indian
- Yield 3 serving
- Cooking Time 60 minutes
- Total Time 60 minutes
Ingredients
boneless chicken
1/2 kg
curry leaves
3 sprig
Marinate
ginger paste
1 tsp
garlic paste
1 tsp
turmeric powder
1/4 tsp
coriander powder
3 tsps
chilli powder
2 1/2 tsps
garam masala
1/2 tsp
corn flour
2 tbsps
egg
1 number
lemon juice
2 tbsps
red color( optional)
2 drops
green chilly
6
salt
Steps
-
Clean and dice the chicken into small 1 inch bite-size pieces.
-
Slit the green chilly length wise. Beat the egg well. Marinate chicken with the ingredients listed under marination and leave it aside for minimum 1 - 2 hours. Maximum results if it is left overnight in refrigerator.
-
-
Heat oil in a pan and add chicken pieces in batches. In every batch add curry leaves along with chicken pieces. Deep fry the chicken until it's done. It should take around 8 minutes per batch.
-
- Drain them in a kitchen towel.
-
Serve it with freshly sliced onions and lemon wedges.
Notes
- I always start with frying single chicken piece to adjust the salt if required and then start the batches.
- Make sure chicken pieces are not overcooked. It makes it hard.
