Ingredients
1 lb skinless chicken, cut into small pieces, washed and drained
2 inch ginger, ground into coarse paste
12 garlic cloves, ground into coarse paste
a twig of curry leaves, hand-crushed
Coconut oil to deep fry the chicken
To marinate
2 tbsp red chilli powder
1 tbsp kashmiri chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp garam masala
11/2 tsp pepper powder
1 tsp coconut oil
1 tsp lemon juice
1 tbsp yogurt
salt to taste
water as required to make a smooth paste
Preparation
1. Mix all the ingredients mentioned in the to marinate section to make a smooth thick paste.
2. Marinate the chicken pieces with this paste and keep it refrigerated at least for 3 hours (Keep refrigerated overnight for best results).
3. Take out the chicken from refrigerator before frying. Add the freshly ground garlic, ginger and crushed curry leaves to the chicken and mix well. Keep outside for 15 minutes.
4. Heat the coconut oil in a kadai. Add the chicken pieces in batches and deep fry the them in medium heat . Turn the pieces in between and fry them until all the sides turn golden brown in color.
5. Drain the fried chicken pieces in a kitchen towel.
It goes well with rice or indian bread.
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