Ingredients
Chicken (boneless) 1 kg
Salt to taste
Red Chilli Powder ½ tbsp
Turmeric Powder ½ tsp
Ginger Garlic Paste 1 tsp
All-Purpose Flour 2 tbsp
Corn Flour 2 tbsp
Egg (beaten) 1
Oil to deep fry
For Gravy
oil 2-3 tbsp
Ginger (finely chopped) ½ tsp
Garlic (crushed) ½ tsp
Green Chillies (vertically slit) 6-7
Curry Leaves 10-12
Yogurt 1 cup
Salt to taste
Red Chilli Powder 1 tsp
Preparation
For marination & frying:
First, in a mixing bowl, add boneless chicken pieces, salt, red chilli powder, turmeric powder, ginger garlic paste. Into it, add one egg. Also add all-purpose flour and corn flour into it. Mix up all the ingredients. Rest the marinade in the refrigerator for about 15-20 minutes. Heat oil in a wok for deep frying. Into it, add the chicken pieces and deep fry them until they turn golden brown on all sides (for about 10-15 minutes on medium flame). Take the chicken pieces out and transfer the pieces into a bowl and set aside.
For gravy:
Take a wok; into it, add oil and heat it. Add finely crushed ginger and garlic into it. Add green chillies and sauté well. Add fresh curry leaves and sauté. Add beaten yogurt into it. Add some salt as per taste; add red chilli powder, red food color. Mix all the ingredients and stir well. Add the deep fried chicken pieces into the gravy and cook for five to ten minutes by stirring. Take the chicken 65 out on a serving plate. Garnish with fried curry leaves. Add lemon extract all over. Serve with lemon wedges.
(Courtesy: Chef Pawan Bisht, Verandah, New Delhi)