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Main Ingredients | Boneless chicken breasts, Turmeric powder |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 250 grams boneless chicken breasts, cut into ½ inch pieces
- ¼ teaspoon turmeric powder
- 1½ teaspoons coriander powder
- 2 tablespoons corn starch
- 8-10 curry leaves, shredded
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- Salt to taste
- Crushed black peppercorns to taste
- 1 egg
- 1 tablespoon lemon juice
- Oil for deep frying
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 3-4 green chillies, slit
- 8-10 curry leaves
- Fresh coriander sprig for garnish
Method
- Take chicken in a bowl. Add turmeric powder, coriander powder, corn starch, curry leaves, ginger-garlic paste, red chilli powder, salt and crushed black peppercorns.
- Break an egg and add the white part. Add lemon juice and mix well.
- Heat sufficient oil in a kadai, add the marinated chicken pieces and deep fry till golden brown and crisp. Drain on an absorbent paper. Set aside.
- Heat coconut oil in a non-stick wok, add mustard seeds and sauté till they splutter.
- Add green chillies, curry leaves and sauté for few seconds. Add fried chicken, a pinch of salt, crushed black peppercorns and toss well.
- Serve hot, garnished with coriander sprig.
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