Ingredients:
• 4 boneless Chicken breasts
• 1.5 cup – gram flour
• 1.5 tsp – Orange food colour
• 1.5 tsp – Garam Masala powder
• 1.5 tsp – white pepper
• 2 Cloves garlic, ground to a paste
• 2 cm ginger, ground to a paste
• 1.5 tsp – salt
• 2 Lemons
• 1.5 tsp – Red Chilli powder
• 3 tbsp – sesame seeds
• 1.5 tsp – ajwain seeds
• 1.5 tsp – Turmeric powder
• 200 gms – oil
• 50 gms – green coriander, chopped
• 1.5 cup – water
• To Garnish :
• 4 Lemon wedges
• 1 tbsp – chaat masala, to sprinkle
Method:
- Make a batter with gram flour, water, ajwain seeds, ginger and garlic paste, orange food colour and garam masala.
- Cut the chicken breasts into three-inch pieces and marinate for 2 hours with lemon juice, turmeric powder, red chilli powder, coriander, white pepper and salt.
- Heat oil so that it sizzles when you drop a few sesame seeds in.
- Dip marinated chicken into the batter, coat it with sesame and deep fry until light brown. (approximately three to four minutes.)
- Drain on absorbent paper to remove excess oil. Serve with mint chutney.