New Update
/sanjeev-kapoor/media/post_banners/65a03c94ea1aad0b26416072a80ebaf83a7ca177b5b01cb66738f3688e6cc8bc.jpg)
Main Ingredients | Chicken legs, Red chilli-garlic chutney |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 2.30-3 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Crunchy Indian Fried Chicken
- 4 Chicken legs cut into two parts
- 3 tablespoons Red chilli-garlic chutney
- 1 tablespoon Ginger paste
- 2 tablespoons Garlic paste
- to taste Salt
- to taste Black salt (kala namak)
- 1 tablespoon Mustard oil
- 1 cup Refined flour (maida)
- 1 teaspoon Red chilli powder
- 1 cup Buttermilk
- for deep-frying Oil
- For aioli
- 1 Egg white
- ¾ cup Oil
- 1 tablespoon Fresh mint leaves chopped
- to taste Salt
- as required Iceberg lettuce leaves
- for garnishing Mint sprig
Method
- Put 2 tablespoons red chili-garlic paste, ginger paste, 1 tablespoon garlic paste, salt, black salt and mustard oil in a bowl and mix. Add chicken, mix and refrigerate to marinate for 2-3 hours.
- 2. To prepare sauce, put remaining garlic paste and egg white in a bowl and whisk with an electric beater. Add oil gradually and whisk till light and fluffy. Add mint leaves and salt and mix well. Transfer into another bowl.
- Take flour in another bowl. Add chili powder and salt and mix.
- Heat sufficient oil in a kadai.
- Coat each marinated chicken leg piece with flour mixture, dip in buttermilk and repeat the process twice. Place them on a plate.
- Deep-fry the chicken leg pieces in hot oil till golden and crisp. Drain on absorbent paper.
- Transfer sauce into a small serving bowl and place on one side of a serving platter. Put lettuce leaves on other side of the platter and place fried chicken leg pieces on top.
- Garnish the sauce with a fresh mint sprig and serve hot.
Advertisment