white or whole egg for half kg chicken (optional, refer notes)
rice flour or cornflour
for deep frying
ginger garlic paste
red chili powder
lemon juice or 1½ tbsp. yogurt (don’t use sour curd)
cumin / jeera
sprigs Curry leaves
red chili powder
sugar (removes pungent taste from garlic)
of garlic paste
Thick yogurt (or 1 tsp vinegar with 2 tbsp. water)Wash meat under running water and drain off completely. Marinate it with marination ingredients. Set aside for at least 45 mins to 1 hour. Overnight yields the best soft chicken.
the seasoning mixture. Add red chili powder, sugar, garlic paste, salt, yogurt or vinegar with 2 tbsp. water. Set this aside.
the dry flour over the marinade. If you chose to use egg, you can use. Mix well. If needed sprinkle little water for a good binding.
oil in a deep pan until hot enough to fry the meat, fry till they are cooked fully and golden. Stir while frying for even frying. Drain them on a kitchen tissue.
a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp. You can set aside few for garnish.
the seasoning mixture we prepared above and let it begin to bubble.
the friedchicken and toss and fry on medium heat till the it absorbs all the moisture and the raw smell of garlic disappears. Over frying can make the it hard, so switch off in time. Serve chicken 65 with onion wedges.
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