Ingredients (Serves 4 – 5)
1. Chicken – 500 gm, cut into bite-sized pieces
2. Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Kashmiri chilly powder – 1 tbsp
Pepper powder – 1/2 tsp
Garam masala powder – 3/4 tsp
Coriander powder – 1 tsp
Lemon juice – 2 tsp
Salt – To taste
3. Egg – 1, beaten
Salt – 1 pinch
Corn flour – 1 tbsp
Oil – 1.5 tbsp
4. Oil – 2 tbsp
Cumin seeds – 1/4 tsp
Dried red chilly – 1, broken
Ginger – 1/2 tsp, finely chopped
Garlic – 2 tsp, finely chopped
Green chilies – 2, diagonally sliced
Curry leaves – A few
Cumin powder – 1/4 tsp
Kashmiri chilly powder – 1/2 tsp
Chilly garlic sauce – 2 tbsp
Tomato ketchup – 1 tsp
Water – 1/4 cup
Salt – 1 pinch (optional)
Method
1. Combine all the ingredients numbered 1. Taste-check for salt. Add chicken pieces and mix well. Keep in the refrigerator for at least 2 hours or overnight. Take it out of the refrigerator half hour before baking.
2. Add beaten egg, a pinch of salt, 1 tbsp oil and 1 tbsp corn flour to the marinated chicken. Mix well.
3. Arrange chicken pieces in a baking sheet lined with aluminium foil (grease it) or parchment paper.
4. Preheat oven at 450 F. Bake for about 10 minutes. Take it out. Flip the chicken pieces. Brush with little oil. Continue to bake for 6 – 8 minutes or until done (or you can switch to broil mode and broil for 4 – 6 minutes).
5. Heat 1.5 tbsp oil in a pan over medium heat. Splutter cumin seeds and add ginger, garlic, green chilies and curry leaves. Cook for 1 – 1.5 minutes. Bring down the heat to low. Add cumin powder and kashmiri chilly powder. Cook for 30 seconds or until their raw smell disappears. Add chilly garlic sauce and cook for a few seconds. Add 1/4 cup water, a pinch of salt (if needed) and mix well. Cook for a seconds and add the fried chicken pieces. Mix well. Cook for a minute. Switch off. Sprinkle chopped cilantro and serve immediately with onion rings and lemon wedges. We had it with street style egg fried rice. Enjoy!!
.QWETG
Add comment