Ingredients:

• 1/2 kg – Chicken, cubed (can use Chicken legs)
• 1 cup – Curd
• 3 tsp – Cream
• 1/2 cup – Corn flour
• 1 tsp – Maida
• 3 tsp – Red Chilli powder
• 2 tsp – Garam Masala powder
• 2 tsp – Vinegar
• 1/2 cup – Lime juice
• A pinch of red food colour
• 1/2 tsp – black pepper powder
• Salt
• Oil for deep frying
• Coriander leaves

Method:

1. Marinate chicken (make slits on chicken) with ginger garlic paste, lime juice and vinegar. Keep aside for 30 mins.
2. Meanwhile, take a bowl, add curd, corn flour, maida, red chilli powder, garam masala powder, food colour and salt. Mix well to make a thick paste.
3. Strain this paste into a pan through a strainer.
4. Add the marinated chicken and 2 cups of water. Boil the chicken without covering pan till the chicken absorbs all the juices and is cooked partially.
5. Now let the chicken cool for 5-10 mins.
6. Heat oil in a kadai, add 2-3 pieces of this juicy chicken to the oil and fry till red, crisp and golden.
7. Remove and place on a tissue so that all the oil drains out.
8. Sprinkle 1 tsp red chilli powder, black pepper powder, lots of coriander leaves and garam masala powder on the chicken. Serve hot, garnished with onions slices and lime wedges.

Recipe courtesy of Rachael Abraham