For the marination:
4 tbsp
2 tbsp cornstarch/cornflour
2 tbsp red chili powder or red chili paste
2 tbsp ginger garlic paste
2 eggs
Juice of 1 limes (or to taste)
3 green chilies, finely chopped
1 tsp soya sauce
1/4 tsp red food color,optional
Salt to taste
4 tbsp
2 tbsp cornstarch/cornflour
2 tbsp red chili powder or red chili paste
2 tbsp ginger garlic paste
2 eggs
Juice of 1 limes (or to taste)
3 green chilies, finely chopped
1 tsp soya sauce
1/4 tsp red food color,optional
Salt to taste
1. In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick.
2. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.
3. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
4. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the color of the coating will change from red to brown, if you used food color.
2. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.
3. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
4. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the color of the coating will change from red to brown, if you used food color.
No comments:
Post a Comment