← Nouns Cooking · Indian

Ingredients

• 500 g boneless chicken thighs, cut into bite-sized pieces
• 3 cloves Garlic, grated
• 2 cm piece Ginger, grated
• 2 tbsp lemon juice
• 2 tsp Kashmiri chilli powder
• 1 tsp Chilli flakes (optional)
• ½ tsp Ground turmeric
• 1 tsp ground cumin
• 1 tsp Garam masala
• 1 tsp Salt
• 1 Eggs
• 40 g gram flour (besan)
• 40 g Rice flour
• 2 tbsp Cornflour (cornstarch)
• 1 Onion, thinly sliced (optional)
• 2 tbsp Coriander (cilantro), chopped
• oil, for deep frying
• 1 tsp Chaat masala

Method

1. Mix the chicken with the garlic, ginger, lemon juice, spices and salt and leave for 20 min.
2. Add the egg, gram flour, rice flour, cornflour, onion and coriander and mix well. The coating should be thick and sticky; add 1–2 tbsp water only if it is dry.
3. Heat 5 cm of oil to about 170°C (340°F). Drop in the chicken a piece at a time, without crowding, and fry for 6–7 min, turning, until deep golden, crisp and cooked through to 75°C (165°F).
4. Drain on paper, sprinkle with chaat masala and serve hot with mint chutney and a cup of chai.

Tips

• Fry a test piece first and cut it open to check the timing for your pieces.
• Contains egg.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Yummy Tummy Aarthi Archana's Kitchen