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| Main ingredients | Chicken on the bone, Eggs, Kashmiri red chilli powder, Coriander powder, Black pepper powder, Red chilli flakes, Curry leaves, Cornflour, Refined flour, Oil |
| Cuisine | Kerala |
| Course | Starter |
| Prep time | 35-40 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- 2 eggs
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon black pepper powder
- 1 tablespoon red chilli flakes
- 1 teaspoon garam masala powder
- Salt to taste
- 1 lemon, halved
- 1½ tablespoons ginger-garlic paste
- 25-30 curry leaves
- 2 tablespoons cornflour
- 3 tablespoons refined flour (maida)
- Oil for deep frying
- Onion rings to serve
- Lemon wedges to serve
Method
- Take chicken in a large bowl. Break the eggs into the bowl, add Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, red chilli flakes, garam masala powder and salt.
- Squeeze the juice of lemon, add ginger-garlic paste and 15-20 curry leaves and mix till well combined. Add cornflour and refined flour and mix. Set aside to marinate for 30 minutes.
- Heat oil in a kadai. Gently slide in the chicken pieces with curry leaves in hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
- Arrange the chicken pieces on a serving plate and serve hot with onion rings and lemon wedges.
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