INGREDIENTS:
1. Chicken pieces - 1/2 kg
2. Cumin seeds - 1 teaspoon
3. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai)
4. Paprika (kudamilagai) - 1
5. Salt to taste
6. Mint and curry leaves small amount
7. Pepper - 1 tablespoon
8. Curd - 3 tablespoon
9. Ginger garlic paste - 1 tablespoon
10. Lemon juice - 1 teaspoon
11. Egg - 1
12. Maida - 1 cup
13. Corn flour powder - 1 teaspoon
14. Turmeric powder - 1pinch
15. Chilly powder - 1 tablespoon
16. Cooking oil - 1/4 kg
METHOD:
1. Cut the chicken into small pieces.
2. Fry cumin seeds, paprika, mint and curry leaves, spices and pepper in cooking oil.
3. Grind the fried items in a mixer.
4. Now take a bowl and mix turmeric powder, chilly powder, lemon juice, curd, ground items, chicken pieces and salt together and marinate for half an hour.
5. Beat the egg and keep it in one bowl.
6. Keep the mixed kesari powder, corn powder and maida in another bowl.
7. Take the marinated chicken one by one dip them in egg and maida and fry them in cooking oil.
8. Crispy popcorn chicken is ready to eat.
More to come from Grace Dishes
Happy cooking!
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