INGREDIENTS

  • 4 Chicken breasts (cut into strips)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • To taste Salt
  • 2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 1/2 tsp Cumin powder
  • 1 Cup Oil
  • 2 Tbsp Flour
  • 1 Tbsp Cornflour
  • 1 Egg
  • 1 tsp Kashmiri chilli powder
  • 500 Ml Soda
  • 4 Guntur chillies
  • 1 tsp Mustard seeds
  • 6-7 Curry leaves
  • 5-6 Peppercorns

INSTRUCTIONS

Marination of the chicken

  • In chicken strips add ginger and garlic paste, salt, turmeric, red chilli powder, coriander powder and oil for binding.
  • Mix well and put it in the fridge for 15-20 minutes.
  • Now add one egg, soda, flour and corn flour for the batter.
  • Put the batter in the fridge for 30 minutes.
  • Pour the batter onto the chicken strips.
  • Now deep fry them. Don't forget to switch on the SUNFLAME FOCUS 60/90 CHIMNEY.

TEMPERING

  • Add oil in a tadka pan and add Guntur chilly, mustard seeds, curry leaves and sea salt.
  • Pour it on the deep fried chicken.
  • Serve hot.

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