3boneless skinless chicken thighscut into 1/2 inch pieces (About 2 handful)
1 1/2teaspoonred chilly powder
1 1/2teaspoonsalt
1/2teaspoongaram masala/ All spice mixRecipe Here
2heaped teaspoons ginger garlic paste
2teaspoonslemon juice
3tablespoonscorn starch or corn powder
1eggwell beaten
Part 2:Mix this ingredients together
1/2cupthick yogurt
1 1/2teaspoonred chilly powderuse paprika (Kashmiri red chilly powder) for color
1/2teaspoonall purpose flour / maida
Salt to taste
Part 3:
3tablespoonsoil
1 1/2teaspoonmustard seeds
1 1/2teaspooncumin seeds
4green chillies slitdried red chillies can be substituted
3sprig curry leaves
Oil for deep frying
Spring onions/ scallions for garnishOptional
Red food colorOptional
Instructions
Wash and drain the chicken pieces well. Pat with paper towel and dry completely. Add all the ingredients from part 1 into the chicken, except the corn flour and egg, and mix well. Now add corn starch and egg, mix and keep aside for 30 minutes to 1 hour.
Heat oil and deep fry one piece of chicken. Taste and adjust the salt and spices if needed. Fry the remaining chicken on medium till the chicken is cooked and the coating is golden brown.
Meanwhile mix the ingredients in part 2. Taste and adjust the salt and keep aside.
Part 3: Heat 3 tablespoons of oil, add mustard seeds, once that cracks add cumin seeds. Now add curry leaves and green chillies. Saute and add the yogurt mixture into the oil. Add the fried chicken and coat that with the yogurt mixture. Garnish with green onions/ scallions
Recipe Notes
Make sure you adjust the salt when deep frying and in yogurt.
Few drops of red food color can be used in yogurt to acquire the restaurant style.