Prep & Cooking Time: 25-30 mins
Serves: 4-5 persons
Boneless Chicken – ½ kg, cut into 1” pieces
Green Chillies- 6-8, slit and cut into halves
Ginger Garlic paste- 1 tsp
Garlic cloves- 5-6 finely chopped
Curry Leaves – 1-2 stalks
Corn Flour – 1 tbsp
Maida – 2 tbsp
Egg – 1
Yogurt – 1 cup
Red Chilli pwd- 1 tsp
Pepper pwd- 1 tsp
Dhaniya pwd – 1 tsp
Garam Masala pwd – ½ tsp
MSG (Mono Sodium Glutamate/Chinese Salt) – ¼ tsp
Vinegar – 2 tsp
Red color – 2 pinches
Cooking Oil- 2 tbsp
Salt to taste
Marinating: Take maida, cornflour, egg, pepper pwd, salt, ginger garlic paste (½ tsp) into a bowl and mix together, then add the chicken pieces and refrigerate. Allow it to marinate for a minimum of 1-2 hours.
Take a bowl and add yogurt, Red chilli pwd, Dhaniya pwd, Garam Masala, food color , salt to taste and mix the contents.
- Heat oil in a deep pan and fry the marinated chicken pieces until golden brown and keep aside
- Take 2 tbsp of the left over oil and add green chillies, garlic and curry leaves. Saute for 2-3 mins and then add the fried chicken pieces.
- Now add the yogurt mixture and vinegar and mix well, sprinkle the Chinese salt.
- Garnish with Onion and lemon wedges before serving.