Lal Murgh

Ingredients 

• 300 grams boneless chicken cut into 1-inch cubes
• 2 tablespoons red chilli paste
• 1 tablespoon ginger-garlic paste
• Salt to taste
• Crushed black peppercorns to taste
• 1 egg
• 1 tablespoon refined flour
• 1 teaspoon garam masala powder
• ¾ cup cornflakes crushed
• ½ cup breadcrumbs
• 1 tablespoon oil + to deep fry
• 10-12 cloves garlic, finely chopped
• 4 round red chillies (boria mirchi)
• 2 teaspoons honey
• 2 teaspoons lemon juice

Method

1. Take chicken pieces in a bowl, add ginger-garlic paste, salt, 1 tbsp red chilli paste and crushed black peppercorns and mix well.
2. Add egg and refined flour, mix well. Add garam masala powder, mix well and set aside for 10 minutes.
3. Put crushed cornflakes and breadcrumbs on a plate, add crushed black peppercorns and salt and mix well.
4. Heat sufficient oil in a kadai. Roll the chicken pieces in the cornflakes-breadcrumbs mixture till they are well coated. Slide them into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.
5. Heat 1 tbsp oil in a non-stick pan, add garlic and sauté till golden brown. Add button red chillies and sauté for 30 seconds.
6. Add the remaining red chilli paste and sauté well. Switch off the heat. Add cooked chicken pieces and mix well. Add honey and lemon juice, and mix well.
7. Transfer them onto a serving plate and serve immediately.