Disclaimer. This dish is deep fried and this means 1) it’s not your healthiest bet and 2) you’ll end up having to throw away the leftover oil. Having said that, this crispy fried chicken is delicious as an appetizer, or for a regular meal with rice and dal and the best still, as a munchie while you are sipping on a cold beer.
Things you will need:
- Boneless chicken breasts- 2 (cut into small bite sized pieces)
- Oil for deep frying- about 400 ml (I use rapeseed oil for frying)
- Curry leaves- 2-3 sprigs. Be lavish as the curry leaves give the base flavour for this dish.
- Kashmiri red chilli powder- 2 tablespoons (If you prefer it hotter, use 1 tablespoon of regular red chilli powder and 1 tablespoon of Kashmiri. The Kashmiri chilli powder is what gives this recipe its colour as I am against using artificial food colouring.)
- Ginger garlic paste- 2 teaspoons (make a paste with a 1 inch stick of ginger and 5-6 small cloves of garlic)
- Turmeric powder- ½ teaspoon
- Black pepper powder- 1.5 teaspoon
- Lime juice- 1 tablespoon
- Egg- 1
- Salt- to taste
- Corn flour- 2 tablespoons
- Regular all purpose flour- 1 tablespoons
How to go about it:
- In a bowl, make a marinade using all the ingredients listed under ‘for marination.’ Rub the mixture on the chicken pieces. Mix very well, preferably with your hands, and allow this marinated chicken to rest in fridge for about 30 minutes to one hour.
- When ready to fry the chicken, place a heavy wok on medium heat and heat the oil. Once the oil is hot, add some curry leaves and wait for 10 seconds. Place the marinated chicken bits in the hot oil, making sure you don’t over crowd the wok, and deep fry with the wok uncovered, until the outer covering is nice and crispy.
- Fry in batches with enough curry leaves every time. And serve hot with sliced red onions, a dash of lime juice and a frosty beer on the side.