Chicken Tikka Frit­ters

Hindustan Times (Patna) - Live - - Leisure -


250gm chicken leg bone­less 2tsp ginger juice, 2tsp gar­lic juice salt, 1tbsp red chili paste, 2tbsp yo­ghurt, 1tsp roasted cumin pow­der, 1/2cup gram flour, salt to taste, 1/4tsp bak­ing pow­der, 1/2tsp red chili pow­der 1/4tsp turmeric, 1tsp ginger chopped, 1/2tsp green chili chopped , 1/2tsp carom seeds (ajwain), oil


Mak­ing the bat­ter:

Mix gram flour with bak­ing pow­der, salt, chili pow­der, turmeric and carom seeds. Add wa­ter and mix un­til it turns into a smooth bat­ter. Leave aside for 30 min­utes.


Cut each bone­less chicken leg into bite size pieces, clean and pat dry on kitchen towel. Make a paste of salt, le­mon juice, yo­ghurt, ginger-gar­lic juice and chilli paste, and ap­ply on the chicken pieces; leave aside for 2 hours. Heat oil, dip the mar­i­nated chicken in the bat­ter and fry un­til the chicken is cooked from within. Serve hot with mint chut­ney and saunth chut­ney.

Gun­jit Chawla, se­nior kitchen ex­ec­u­tive, Three­sixty de­grees, The Oberoi, New Delhi

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