Ingredients
1. Boneless or bone-in chicken (thighs preferred) – 400 gm, cut into bite-sized pieces (Around 1.5 cups)
2. Ginger – 3/4 inch, chopped
Garlic – 7 – 8 cloves, chopped
Green chilies – 3 – 4, chopped
Curry leaves – 15 number
Cilantro – Few sprigs (around 3 tbsp chopped)
Mint leaves – 2 tbsp, optional
3. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 2 tsp
Red color – 1 pinch (optional)
Pepper powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Cumin powder – 3/4 tsp
Lemon juice – 2 tsp
Yoghurt – 1.5 tbsp
All purpose flour / maida – 1 tbsp
Rice flour – 1.5 tbsp
Salt – To taste
4. Oil – To deep-fry
Method
1. Grind ginger, garlic, green chilies, curry leaves and cilantro (ingredients numbered 2) to a coarse mixture. Combine it with all the other ingredients numbered 3. Taste-check for salt. Add chicken pieces and mix well. Keep in the refrigerator for at least 2 hrs. Take it out 1/2 hr before frying.
2. Heat oil in a deep pan. Fry the chicken pieces until done and brown on both sides, about 3 – 4 minutes at medium heat. Do not overcrowd the pan while frying. Garnish with fried curry leaves and green chilies. Serve this super-delicious fried chicken bezule with thinly sliced onion rings and lime wedges.
Will try this for Christmas,looks yummy
Tried this and oh my God, it was yummy! Both me and my husband loved it! Thanks 🙂