Ingredients
Chicken – 1 Kg (cut into bite sized pieces)
Ginger garlic paste – 4 tsp
Kashmiri chilli powder – 3 tsp
Pepper powder – 2 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1/2 tsp
Chilli sauce – 2 tsp
Tomato ketchup – 2 tsp
Egg – 1
Cornflour – 2 tbsp
Maida – 4 tbsp
Bread crumbs – 4 tbsp
Salt to taste.
To garnish
Slit green chillies
Curry leaves
Method
Clean the chicken pieces. Marinate it with salt water and little amount of curd for atleast 30 mins. Then wash this and squeeze the excess water.
Coat the chicken pieces well with ginger garlic padte, spice powders, sauces and egg and mix well. Then add cornflour, Maida and bread crumbs. Since we have marinated the chicken pieces initially in salt water, check for salt and add little more if required. Let this marinade rest for 20 to 30 minutes.
Heat oil in a pan and fry the chicken pieces. Cooking time would be quick, as these pieces are small sized.
After frying all the chicken pieces, add in slit green chillies and curry leaves and fry in the same oil. Garnish these on top of the fried pieces. Doing this gives a special aroma to the dish. However, you can skip this part, if you don’t want to make the dish more spicy.
Serve hot as a starter or snack.
Note
- Measures of spice powders can be altered to suit your taste
- Kasmiri chilli powder gives a natural color to the dish and is less hotter than regular red chilli powder. I usually avoid adding artificial food coloring.
- Regular chilli powder can also be used instead of Kasmiri chilli powder. If doing so, reduce the measure to avoid extra hotness.
