Chicken Fry

Ingredients (240 ml cup used)

• 200 Grams CHICKEN (boneless cubes)
• ¾ tbsp Ginder Garlic Paste
• 1 tsp red chilli powder
• ¾ to 1 tsp GARAM MASALA
• ½ to 1 tsp coriander powder
• ¼ to ½ tsp pepper powder
• 10 curry leaves (chopped or replace with any herbs)
• ¼ to ½ tsp salt (i used 1/2 tsp)
• 2 tbsp yogurt (thick curd or dahi)
• 3 tbsp corn flour (corn starch)
• oil for deep frying

How to make the recipe

1. Cube the chicken to bite sized pieces. Add them to a bowl.
2. Add ginger garlic paste, salt, turmeric, red chili powder, garam masala, coriander powder and curry leaves.
3. Add thick curd and corn flour. Mix everything well. Make sure you use thick curd otherwise you will need to add more corn flour.
4. The batter must be thick and not runny.
5. Cover and set aside for 2 hours. First one hour in the fridge and the next one hour at room temperature.
6. Heat oil in a deep pan or kadai. To check if the oil is hot, drop a small amount of batter in the oil, it has to rise steadily.
7. Regulate the flame to medium high.
8. Drop the chicken cubes one after the other using a fork or spoon.
9. Do not disturb for a minute, then stir them gently using a spatula.
10. Fry until golden and crisp.
11. Drain them to a kitchen tissue and make sure the chicken is cooked completely.
12. If it is still undone, fry them for a while again.
13. Serve chicken fry hot as a snack with your favorite dip