Chicken: 700gms (cut into big pieces)
Kashmiri Chilli Powder: 2tbsp
Turmeric powder: 1 tsp
Ginger- Garlic Paste: ½ tsp
Garam Masala: 1tsp
Corn Flour: 3-4tbsp
Lemon Juice: 3tbsp
Refined oil: 2tbsp
Onion: 3 big
Ginger: 2” piece
Garlic: 6 pods
Garam Masala: 1 tsp
Spring Onions Or coriander leaves: 2 strings
Lemon Juice: few drops
Oil: for frying
Method Of Preparation
Wash the chicken and cut into big pieces and drain.
In a bowl add chilli powder, turmeric powder, ginger garlic paste, corn flour, garam masala, lemon juice, refined oil and salt.
Add little water and make to a paste.
Add the chicken pieces to it and mix well so that the batter is well coated with chicken pieces.
Keep this for at least 30-45 minutes.
Heat oil in a pan and add the marinated chicken pieces and fry on both sides. It takes around 15-20 minutes.
In the same oil (if there is more oil you can keep aside some oil from it) saute ginger, garlic and onions. Fry this till onions are golden brown. Add garam masala and lemon juice and fry for a minute. Add salt if needed. Add chicken pieces to it, put in very low flame. Stir and close with a lid for 10-15 minutes.
Switch off the flame and add freshly chopped spring onion. Close with a lid for few more minutes.
Garnish with chopped spring onion and serve hot with chappathi/roti