Double Dhamaka Chicken Chaat

Ingredients 

• 2 boneless chicken breasts
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon red chilli sauce
• Salt to taste
• 2 teaspoons yogurt
• 4-5 teaspoons refined flour (maida)
• 2 spring onion with greens
• 1 green chilli
• Oil to deep fry
• 1 lemon

Method

1. Cut the chicken breasts in thin strips and put them in a bowl. Add ginger-garlic paste, ½ teaspoon red chilli powder, red chilli sauce, salt and yogurt and mix well. Keep the bowl in the refrigerator to marinate for about ½ hour.
2. Take refined flour on a plate, add salt and ½ teaspoon red chilli powder, mix well and set aside.
3. Chop the spring onion with greens finely. Chop green chilli finely. Put these two in another bowl and mix.
4. Heat sufficient oil in a kadai.
5. Bring the bowl of chicken out of the refrigerator. Roll each chicken strip in the spiced refined flour and keep on another plate.
6. Add a little water to the marinade remaining in the bowl and mix well. Dip the coated chicken strips in it and roll them once again in the spiced refined flour. Slide them gently into the hot oil and deep-fry till golden. Drain them on absorbent paper and let them cool slightly.
7. Cut the chicken into small pieces and add them to the bowl with spring onions and green chillies.
8. Halve the lemon and squeeze its juice directly into this bowl and mix well.
9. Arrange soup spoons on a serving platter, put some chicken chaat on each spoon and serve.

Nutrition Info