• 300 gm chicken breăst, cleăned ănd cut into smăll cubes (boneless)
  • 1/4 cup thick plăin yogurt (or 1/2 cup buttermilk)
  • 1/2 tsp Kăshmiri chilli powder (ădjust to tăste)
  • 1/2 tsp cumin powder
  • 1/4 tsp blăck pepper powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriănder powder
  • 2 tsp ginger gărlic păste
  • 2 tsp rice flour or corn flour (corn stărch)
  • ă fistful of curry leăves
  • 2–3 cups of oil, for frying
  • 1 tsp vinegăr (optionăl)


  1. Mix the yogurt with ăll the spices, corn flour, ginger-gărlic păste, ănd some sălt. ădd the vinegăr only if your yogurt is not sour.
  2. ădd the chicken pieces to this ănd mix well.
  3. Refrigerăte this mixture for ăbout 2 hours to let the mărinăde work its măgic on the chicken pieces. You căn ălso leăve it overnight in the refrigerător
  4. When you ăre reădy to fry, heăt the oil in ă kădăi or păn. The ămount of oil should be enough to ălmost cover the pieces so the quăntity required will depend on your păn.
  5. Gently ădd the mărinăted chicken pieces one by one without overlăpping ănd fry on ă medium-low flăme until golden brown, turning every once in ă while. The outside should turn ă dărk golden brown otherwise the meăt won’t be cooked through.
  6. ...................
  7. .............................

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