Baked Sweet and Sour Chicken

 

Try out this 'Baked sweet and sour chicken recipe, which is sure to be a hit on your dinner table!

Ingredients 1/2 kg boneless chicken (cut into bite-size pieces) Salt 1 tsp pepper 2 eggs 1 cup corn starch 1/4 cup oil Chopped spring onion Toasted sesame seeds For the sauce: 1/4 cup sugar 4 tbsp ketchup 1/2 cup vinegar 1 tbsp soy sauce 1 tsp garlic powder Salt 1 tbsp Sriracha hot sauce 1 tbsp red pepper flakes

 

 

 

  

 

 Method

• Rub the chicken pieces with salt and pepper and keep aside.
• In a bowl add the eggs and beat well.
• In another bowl keep the corn starch ready.
• Heat oil in a frying pan.
• As the oil gets hot, take each chicken piece and dip it in the corn starch so that the corn starch coats the piece. Then dip it in the beaten egg and back again in the cornstarch. Then place it directly into the oil that is heated up in the frying pan.  Repeat this with all the chicken pieces.
• Watch the video to know how it's done.
• Fry the chicken pieces in batches until golden brown on both the sides. (approximately fry for 1 to 2 minutes on a medium high heat)
• Place the fried chicken pieces in a single layer on a deep flat baking dish.

• Now let us prepare the sauce- In a bowl add sugar, tomato ketchup, vinegar, soy sauce, garlic powder, salt, sriracha hot sauce(or any other hot sauce) and red pepper flakes. Mix everything well.
• Pour this sauce evenly over the fried chicken pieces placed in the baking dish.
• Bake this in a preheated oven for 45 to 60 minutes at 160 degree celsius / 325 F. Turn the chicken pieces every 15 minutes.

• Once the sauce is absorbed and it's done, remove from the oven. Sprinkle some toasted sesame seeds and chopped spring onions on top.
• Serve with rice or noodles.

 

Have a look at how this yummy dish is being prepare by clicking here !

 

Honey Chicken

Honey chicken, a favorite take out dish which can be replicated at your home so easily and it tastes much better than the restaurant one. Chunks of crispy batter fried chicken tossed in a sticky sweet glaze is purely irresistible when served on a bed of piping hot noodles or fried rice. I have tried several versions of honey chicken but found this to be the besttt!  If you haven't tried it yet, then do try out this version...it's really lip smacking!

Some points that have to kept in mind while making this dish

• Preferably use tender chicken breasts or boneless thighs to make this. And if you are using the breast, slice the breast horizontally through the middle and then cut into small cubes.
• In the batter mix, while adding water, add ice cold water- this makes the batter light and as an end result you will get  chicken which is crispy out and at the same time soft and juicy inside.

Ingredients

250 gm boneless chicken breast or thighs

Marination

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper powder(preferably white pepper, I have used her black pepper as I didn't have white pepper in stock)

1 1/2 Tbsp water

For the honey sauce

2 1/2 Tbsp tomato ketchup

2 Tbsp sugar

1 Tbsp honey

1 1/2 Tbsp water

For the batter

1 egg

salt to taste

1/4 tsp garlic powder

1 tsp baking powder

1/4 cup corn flour

6 Tbsp all purpose flour

5 Tbsp chilled water/ice water

1 Tbsp vegetable oil

Method

• Cut the chicken into small bite sized cubes and marinate it with all the ingredients under 'marination'. Refrigerate the marinated chicken for 20 minutes.
• Meanwhile mix all the ingredients mentioned under 'for the honey sauce' and keep it aside.
• In a bowl, except oil, add all the remaining ingredients mentioned under 'for the batter' and whisk well.
• Once everything is mixed well , add the oil also and whisk very well until you get a smooth consistency batter.
• Now take the marinated chicken cubes and add it into the batter. Mix well, so that the batter coats each and every chicken piece well.
• Heat enough oil for frying. Fry the chicken pieces one by one in small batches. Fry each batch for exactly one minute and remove and keep aside.
• Once you have fried all the chicken pieces, then into the same oil add all the fried chicken pieces in one go and fry till golden brown(keep turning them around in the oil). Fry for at least 4-5 minutes on a medium heat. Remove with a slotted spoon and keep aside.
• Now in another pan, heat the prepared honey sauce. Once it starts to bubble add the fried chicken pieces and toss well so that each and every chicken piece is nicely coated with the sauce. Remove from heat and sprinkle some toasted sesame seeds.
• Serve hot with noodles or fried rice.

Curry Leaves Chicken Roast

Kadi patta, curry veppila or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavor to every dish it is added to. But there is more to the humble curry leaf than simply flavor. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

So during this stressful period when the corona virus pandemic is ruling the world, we have to take care of our immune system. Curry leaves and pepper do help a lot in keeping our immune system strong. This curry leaves chicken roast is one way to get this green leaf into our system, as mostly the fate of these leaves is to be picked up and thrown,  once it's duty of imparting flavor as seasoning to our curries and other dishes is done. But if you make it this way, they will enter you body and you can enjoy its benefits without any compromise on the taste. Really spicy and delicious chicken roast with the goodness of curry leaves and pepper. Enjoy!

Ingredients

1 kg  chicken(I have used here boneless, but you can chicken with bones too) cut into small pieces
1 cup chopped shallots or onions
1 Tbsp ginger - garlic paste
1 tsp turmeric powder
1 Tbsp coriander powder
3 Tbsp oil

Dry Roast
5 green cardamoms
1 tsp cumin seeds
1 Tbsp pepper corns
1 inch cinnamon stick
6 whole red chillies
handful of curry leaves
 
Method

• Dry roast all the ingredients under dry roast on a medium low heat , until a nice aroma comes and the curry leaves turn crisp. Keep this aside to cool.
• Once cooled, grind this mix into a  coarse powder and keep aside.
• Heat oil in a pan. Add the chopped shallots/onions and saute.
• Add salt, ginger- garlic paste and saute well.(The onions don't have to turn brown, they just have to be translucent)
• Now add the chicken and saute well for about 2 minutes on high heat.
• Now reduce the heat to medium low and cover and cook the chicken for 15 minutes. Mix in between.
• Open and add the turmeric powder and coriander powder and saute well. Add the ground curry leaves and spices mix and saute everything well. (You can add more oil if you feel it's very dry)
• Mix everything very well and then again cover and cook on a low heat for 10 minutes more.
• Open, mix once again and serve hot.

Dragon Chicken Restaurant Style

 

Dragon Chicken is a contemporary Indochinese dish wherein chicken strips are marinated, fried and then tossed in a spicy, sweet and tangy sauce loaded with crisp cashews, onions and peppers. A lovely starter or as a side dish to fried rice, noodles etc. 

 I have no idea about the origin of this recipe but somehow I believe that the dish must have acquired its name from the appearance of the chicken strips (dragon like when marinated and fried) and its fiery color and taste (when it is tossed in a spicy , tangy and sweet sauce). Whatever said or done this is a super tasty dish, something that we always order when we eat out at any Indochinese eatery. 

I have tried recreating it at home several times( I have uploaded a dragon chicken recipe long before on the blog) for the kids but then the love for the restaurant ones never subsided, until I made it this way:). Now this is favorite at home, something that very closely tastes like the restaurant ones.

Ingredients

250 gm boneless chicken, cut into thin long strips

For the marination

1/4 tsp salt

1/2 tsp ground black pepper

1 tsp dark soy sauce

1  1/2 tsp red chili paste

1  1/2 tsp ginger garlic paste

1 egg

3 tsp cornflour

2  1/2 Tbsp all purpose flour

oil for frying

For the sauce

2 1/2 Tbsp oil

10- 12 cashew nuts, chopped roughly

3 whole red chilies

a handful of sliced red and green capsicum

1/2 onion sliced

1  1/2 tsp ginger garlic paste

1  1/2 tsp red chili paste

1/4 cup tomato ketchup

1  1/2 tso soy sauce(dark)

1/4 tsp salt

1 tsp sugar

1  1/2 to 2 Tbsp water 

Method

• Marinate the chicken with all the ingredients mentioned under marination and marinate for 15 minutes.
• Heat oil and fry the marinated chicken strips until golden brown on all sides.
• To prepare the sauce, in another pan, heat oil(you can take from the oil used to fry the chicken). Add the chopped cashew nuts and red chilies.
• Fry for a few seconds. Then add the onions and sliced capsicums. Fry on high heat for a few seconds.
• Add the ginger garlic paste and red chili paste. Saute for few seconds.
• Add the tomato ketchup, followed by soy sauce. Mix everything well.
• Add salt, sugar and water. Mix well.
• Toss in the fried chicken. Mix well so that the the sauce coats the chicken pieces well. Fry for 1-2 minutes on high heat.
• Serve hot as a starter or with fried rice, noodles, white rice etc.

 

Chicken Bharta

Chicken Bharta is a dish made with minced chicken or with boneless chicken cut into small pieces. I also happened to read somewhere that this dish was made in the dhabas(Indian roadside food stalls) where to use up the leftover chicken this dish was created. Don't know how far this is true but whatever, it's a yummy dish and whoever created this has indeed done a beautiful job by creating such an enticing chicken dish. A delectable North Indian curry with an enhancing taste that leaves you craving for more.

Watch how to make it 

This recipe was shared by a friend who in turn happened to try it out from a video by Home Cooking. So it’s a recipe which was tried, loved and passed on J

Ingredients

300 gms boneless chicken, minced or cut into small pieces

3 onions chopped really fine

1-2 Tbsp oil

1+1 tsp ghee

1 bay leaf

4 cloves

1 cinnamon

2 cardamom

1 1/2 Tbsp ginger garlic paste

2 tomatoes, chopped

2 tsp kashmiri chili powder

salt to taste

1 tsp cumin powder

2 tsp coriander powder

1 tsp garam masala powder

1 tsp tandoori masala powder

2 Tbsp cashew paste(soak 10-15 cashew nuts in water for 5-10 minutes & grind them into a paste)

1/2 cup yogurt/curd

1 tsp kasoori methi

1 Tbsp cream

1 Tbsp chopped coriander leaves

Method

• Heat a pan. Pour oil followed by 1 tsp ghee into the pan.
• As the oil ghee mixture gets heated, add the bay leaf, cloves, cinnamon and cardamoms to it. 
• Then add the finely chopped onion. Saute for 1-2 minutes and then add the ginger-garlic paste.
• Fry until the raw smell goes and the onion starts turning golden brown in color.
• Now add the chopped tomatoes, mix well and cover and cook on a medium-low flame for 2-3 minutes or until the tomatoes turn mushy.
• Now add the turmeric powder, chili powder, and salt. Saute everything well for about 1 minute.
• Add the chicken and mix well.
• Add the cumin powder, coriander powder and mix well. Add a little hot water so that all the masalas get mixed well. Cover and cook on a low flame for 15 minutes.(Stir once or twice in between)
• Open and then add the garam masala powder and tandoori masala powder. Mix everything well and saute for 1-2 minutes.
• Then add the cashew paste. Mix and then add the yogurt. Give a thorough mix and cook for 2-3 minutes stirring continuously.
• Add the remaining 1 tsp ghee. Crush kasoori methi between your palms and add to the dish.
• Mix everything well and finally add the cream.
• Garnish with chopped coriander leaves.
• Serve hot with butter naan, tandoori roti, rumali roti, chappati or plain steamed basmati rice.

Coconut Milk Chicken Roast

Now, this is a super quick and easy recipe. A recipe that just calls for three basic ingredients- chicken, coconut milk and chili powder. No onions, ginger, garlic or anything of that sort.  A very very very easy recipe and really yummy too. Don't hesitate in trying out this assuming that it might not taste good without many ingredients because this was the doubt that I had when Tessa told me about this recipe. She assured me that her friend Irshad made this in front of her and it tasted awesome!! So that's how this chicken dish was tried and it was truly lip-smacking. Since then I have made this umpteen number of times as it is a favorite at home now.

I have made it with boneless chicken here(as that was what I had with me in stock) but you can make this with chicken with bones too, it tastes equally good or maybe even better!

And as for the coconut milk, you can very well use the canned coconut milk or coconut milk powder(approximately 7-8 spoons in 1 1/2 cup of water), if you can't get hold of fresh coconut milk.
This is a spicy dish, the amount of chili powder can be altered according to your spice level interest but though the amount of chili powder appears to be more, it gets totally balanced with the sweetness of coconut milk.

Watch how to make this dish in our youtube channel - Droolsss by clicking here

Ingredients
250 gms chicken cut into small pieces(boneless or with bone)
2 Tbsp coconut oil
1 1/2 tbsp kashmiri chili powder(adjust amount as per your taste)
1 1/2 cup coconut milk
salt to taste
few curry leaves sliced(for garnish)

Method

• Heat a pan. Add the oil followed by the chili powder. Fry the chili powder for a few seconds(take care not to burn it).
• Pour the coconut milk to the roasted chili and as it begins to boil, add the chicken pieces. 
• Add salt to taste and mix well.
• Cover and cook on a medium-low flame for approximately 5-7 minutes(If you are using chicken with bones cook for a few minutes more. Here I have used tender boneless chicken, which takes very little time to get cooked.)
• Open and keep cooking stirring every now and then until the coconut milk is totally absorbed into the chicken pieces and the dish turns into a reddish-brown color.
• Serve hot garnished with sliced curry leaves.

You can modify this dish by adding finely chopped onion, garlic, ginger etc. after adding the chili powder for a different taste. If you have time in hand you can try experimenting!!But if you are a busy person who has no time for all the cutting and chopping, then go ahead and give this a try as such:)

Chicken Pirattal

 A simple chicken dish that requires only a few basic ingredients.

Ingredients

4-5 chicken drumsticks
1 onion, sliced thin
1 Tbsp ginger garlic paste
2 Tbsp coconut oil
1/4 tsp turmeric powder
1 tsp chilli powder
1/2 tsp black pepper powder
salt to taste
few curry leaves
few coriander leaves

Method

• Marinate the chicken pieces with turmeric powder, chilli powder, half of ginger garlic paste, salt, curry leaves, sliced onion and 1 tsp coconut oil, for half an hour to 45 minutes.
• Heat the remaining coconut oil in a frying pan and place the marinated chicken in it. Sear the chicken until it is golden brown on all sides(chicken need not get cooked fully, as we will be cooking it further later on).
• Transfer the seared chicken to another deep pan. Add the remaining ginger garlic paste, coriander leaves and 1 cup water. Cover and cook until the chicken gets cooked completely.
• Once the chicken is cooked and the gravy thickens, transfer the chicken pieces(leaving behind the thick masala gravy) into a serving bowl.
• Mix pepper powder with the gravy of the chicken and pour this gravy over the chicken pieces. Serve garnished with curry leaves.

Chicken Piccata

A delicious chicken dish that is usually served with a lemon flavoured butter sauce. An absolute favourite of all. Here I have made a simple dip which goes well with this. An impressive dish that is so easy to make. Serve with a dip and garden fresh green salad.

Ingredients

2 boneless chicken breasts
1 Tbsp chopped parsley
1 Tbsp lemon juice
1 tsp thyme
salt to taste
a pinch of crushed black pepper
1 egg, beaten well
1 cup bread crumbs
oil

Method

•  Slice the chicken breadth wise into thin rounds(like potato chips) and keep aside.
• Marinate the chicken with the chopped parsley, thyme, pepper, salt and lime juice. Keep aside for 10 minutes.
• Add the beaten egg to the marinated chicken and rub it on to the chicken pieces well.
• Coat each slice of the chicken in with the bread crumbs and deep fry in oil until golden on both sides.
• Drain onto an absorbent paper.
• Serve hot with a dip.

For the dip
4 Tbsp mayonnaise
1 Tbsp tomato ketchup
1 tsp paprika powder
1 tsp finely chopped parsley

Mix all the ingredients for the dip well in a bowl and serve with the chicken piccata.

Sweet & Spicy Paleo Chicken

Ingredients

500 gms tender chicken breasts

2 1/4 cups almond flour

1/2 tsp sea salt

1/4 tsp freshly ground pepper

2 eggs

1/4 cup corn flour

3/4 cup honey

1/3 cup hot chilli sauce

1/2 tsp garlic powder

for the garnish

1 tsp chopped parsley

yoghurt or sour cream

Method

• Preheat oven to 425 degrees celsius.
• In a bowl mix together the almond flour, sea salt and freshly ground pepper.
• In another bowl whisk the eggs together along with 2-3 tbsp water.
• Beat the chicken tenders(you can make them into smaller pieces i.e one chicken breast can be cut into two pieces) with a kitchen hammer lightly.
• Now dip each chicken tender in the corn flour, then in the whisked eggs and then in the mixed almond flour. Place the coated chicken tenders on a baking tray lined with parchment paper.
• Bake in the preheated oven for 25 minutes or the chicken starts to turn crispy.
• In the meantime, start preparing the sauce. In a saucepan mix together the honey, hot sauce and garlic powder. Bring this to a boil over a high flame and keep it aside.
• Remove the chicken from the oven and dip each tender in the sauce.
• Heat a non stick pan, place the chicken tenders and roast for a few minutes(2-5) on one side, then turn over and roast the other side of each chicken tender, so as to allow the sauce to caramelize on the chicken pieces.
• Transfer onto a serving plate. Drizzle any remaining sauce on the chicken tenders.
• Garnish with dollops of yoghurt or sour cream and chopped parsley leaves.

Chicken Mulakittathu

Ingredients

500 gm chicken, cut into small pieces

2 tsp chopped ginger

2 tsp chopped garlic

2 green chillies sliced

2 sprigs curry leaves

2 tomatoes chopped

1 big onion chopped

3 tsp kashmiri chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 cup water

1 tsp vinegar

salt to taste

For tempering

1 Tbsp coconut oil

2 cloves

1" cinnamon stick

1 cardamom

1/2 star anise3 dry whole chillies, broken into pieces

1 sprig curry leaves

2 shallots sliced

Method

• Put the chicken along with all the ingredients(excluding the ingredients under tempering) into a pan(preferably an earthen pot(manchatti)).
• Mix everything well and cook on a low flame until the chicken is cooked, gravy thickens slightly and oil is seen to float on top. Remove from heat and keep aside
• For the tempering, heat oil in a separate pan.Add the whole spices, curry leaves and sliced shallots.
• Fry until the onions turn golden brown.
• Now pour this over the prepared chicken curry and cover the pot immediately so that the aroma lingers in the curry. Let it remain covered for 10 minutes.

• Open, mix well and serve delicious chicken mulakittathu with steamed rice, dosa or chappathi.

Recipe adapted from here

Chicken Ghee Roast

An exotic chicken dish from Mangalore.

Ingredients
1 kg chicken
juice of 1 lemon
1/2 cup yoghurt
1 tsp turmeric powder
8 whole red chillies
20 whole kashmiri chillies
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
2 tsp peppercorns
12- 16 garlic flakes
tamarind soaked in 3 tbsp water(cherry size) and juice should be extracted
ghee as required
2 tsp sugar
few curry leaves
2 Tbsp chopped coriander leaves

Method

• Marinate the chicken with yoghurt, salt, turmeric powder and lemon juice. Allow this to marinate in the refrigerator for atleast 4 hours.
• Roast the whole chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds until they darken slightly. Grind this along with the tamarind extract and garlic into a thick and fine paste. You can add little water to ease the grinding.
• In a pan heat ghee, approximately 3-4 Tbsp. Add the marinated chicken and cook till the chicken is almost cooked. Transfer the chicken along with the gravy(i.e. the water that oozes out from the chicken during the cooking)into another bowl.
• In the same pan heat some more ghee and add the grinded masala paste to it. Fry the paste in the ghee until the raw smell of the masala goes and oil starts to leave from the masala.
• Add the cooked chicken along with the gravy into the fried masala. Check and adjust salt as required.Roast the chicken in the masala well until the masala dries up and the chicken is roasted well.
• Add sugar and mix well. Add curry leaves and chopped coriander leaves. Serve hot.

Goan Chicken Curry

Ingredients
Marinade
1 kg chicken, cut into small pieces(I used boneless)
1tsp salt
11/2 Tbsp ginger-garlic paste
2 Tbsp lemon juice

To be ground into a paste
4 red Kashmiri chillies
2 tsp cumin seeds
10 peppercorns
1/2 tsp turmeric powder
1 Tbsp coriander seeds
5 cloves
1 inch cinnamon

Other ingredients required
6 onions chopped fine
4 tomatoes chopped fine
4 green chillies, chopped fine
3 potatoes, small, peeled and cut into cubes
4 Tbsp oil
1/2 tsp hing powder(asafoetida)
3 Tbsp chopped coriander leaves

Method

• Marinate the chicken pieces with the ingredients under marinade and keep aside.
• Grind the ingredients that are to be ground into a fine paste by adding little water if required and keep aside.
• Heat 2 Tbsp of oil in a pan and saute one chopped onion well.
• Once the onion turns translucent add the marinated chicken to it and fry well until the chicken turns white in colour. Keep this aside.
• In another pan heat the remaining oil and saute the remaining onions.
• Once the onions start to turn golden add the chopped tomatoes and green chillies. Stir fry for a few minutes.
• Now add the ground paste and fry for one to two minutes.
• Add the chicken that was kept aside along with 2 cups of water,cubed potatoes and salt.
• Mix well and cover and cook on low heat until the chicken and potatoes are well cooked and gravy thickens.
• Finally add the asafoetida and chopped coriander leaves. Give a good mix and serve hot.

Recipe adapted from here

Spicy Boneless fried chicken

Ingredients

1 kg boneless chicken- cubed

2 or 3 slit green chillies

few curry leaves

1 tbsp finely minced ginger

1 tbsp finely minced garlic

1 tbsp tomato ketchup

1 onion cut into large cubes

1/2 tsp black pepper powder

 coconut oil as required

1- 2 tbsp lemon juice

For the marinade

1 tbsp kashmiri chilly powder

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp chaat masala

1/2 tsp black pepper powder

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1 tbsp corn flour

salt to taste

Method

• Marinate the chicken with all the ingredients under marinade and marinate for atleast 2 hours in the refrigerator.
• Heat oil and shallow fry the marinated chicken in batches until reddish brown in colour and keep aside.
• Heat 1 tbsp coconut oil and throw in the minced ginger, garlic,green chillies and curry leaves  Saute for a minute and then toss in the fried chicken and mix well.
• Add the tomato ketchup, onion and pepper powder and mix well. 
• Remove from the heat and sprinkle the lemon juice, mix well and serve.

Grilled Malaysian Chicken

Ingredients
800 gms boneless chicken, cubed
4 long red chillies
2 green chillies
1 inch ginger , peeled
4 large garlic cloves, peeled
1 tsp coriander powder
1 tsp cinnamon powder
1 Tbsp turmeric powder
1-2 shallots, sliced
2 1/2 cup coconut milk
2 Tbsp oil
2/3 cup light brown sugar
2 Tbsp tamarind paste
salt

Method

• Deseed the chillies and grind them into a smooth paste along with ginger, garlic, coriander powder, cinnamon powder, turmeric powder and shallots.
• Marinate the chicken with half of the prepared paste, little salt and 1/2 cup of coconut milk. Cover and refrigerate for 30 minutes or overnight.
• In a pan,heat oil and saute the remaining paste on a medium heat for about two minutes.
• Stir in the remaining coconut milk, sugar and tamarind paste. Season with salt.
• Bring the sauce to a boil and let it simmer for about 3 minutes and then remove from heat.
• Skewer the marinated chicken pieces and grill over a medium heat basting with the prepared sauce, until the chicken is done.
• Drizzle the remaining sauce on top just before serving.

Chicken 65

A dish that is always seen in a typical South Indian restaurant menu. This dish has always been a favourite among kids as well adults, something that is always ordered as a starter or side dish. The story behind how this dish got its name has many versions, as well as the way how this dish is made also has many versions. The weather here now leaves us with the craving to eat something hot and spicy. So gave a try to this spicy and juicy chicken dish. I have used yoghurt in this recipe, but I feel lemon juice or vinegar could have also been used instead of yoghurt, that would have been equally good too. You can try it that way too!
A perfect starter, this can be added to your New Year party menu:)
Ingredients
For marination
1/2 kg boneless chicken cut into small cubes
1 Tbsp ginger- garlic paste
1 Tbsp kashmiri chilli powder
1 Tbsp crushed black pepper
2 Tbsp corn flour
1 egg beaten well
 a pinch of red food colour(optional)-(I didn't use)
salt
For the masala
1 cup yoghurt
few curry leaves
2-3 green chillies slit
1/2 tsp crushed red chillies
1 Tbsp ginger- garlic paste
2 Tbsp tomato ketchup
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp cumin powder
2-3 sprigs of spring onion, chopped for garnishing
salt to taste
oil for frying

Method

• Marinate the chicken with all the ingredients under marination and keep it overnight in the refrigerator or at least for 3-4 hours.
• Fry the chicken pieces in hot oil until dark red in colour and keep aside, drained onto a kitchen towel to absorb the excess oil.
• In another pan, heat approximately 2 Tbsp oil. Add the mustard and cumin seeds. Once it splutters add the curry leaves too.
• Now add the ginger-garlic paste, crushed red pepper and fry for a second. Remove the pan from the flame and add the yoghurt and tomato ketchup. Mix well and return it back to the flame.

• Add the fried chicken pieces and mix well.
• Add the green chillies, garam masala powder and cumin powder. Check salt and add as required(as there is already salt added to the fried chicken).
• Cook till the masala is fully absorbed by the chicken and it becomes dry.
• Garnish with the chopped spring onions and serve hot.