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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Spicy ramadan treat, my husband's favourite. Ingredients:
1 lb chicken cut into 2x1/2 inch slices |
1 tsp garlic paste |
1 tsp soy sauce |
1 and a half tsp white vineger |
1/2 tsp salt or to taste |
1 cup (bengal) gram flour |
2 tbsp yogurt |
1 tsp salt or to taste |
2 tsp red chillies or to taste |
1 tsp ground garam masala |
1 tsp ground coriander |
1 cup chopped green onions |
1 tsp carom seeds |
1 tsp cumin seeds |
1 tsp ground pomegranate seeds |
1 egg |
pinch of baking soda |
water as needed |
oil for frying |
Directions:
1. Place chicken pieces in a medium bowl and add garlic paste, soy sauce, a bit of salt, and vineger. Marinate for half an hour.
2. To the same bowl add all the rest of the ingredients except for water and oil.
3. Slowly add water to make a thick and smooth paste, the chicken pieces should still stick to the flour.
4. Heat oil for frying (about 350 degrees) and add chicken pieces so that the frier is not too crowded. Cook on both sides until golden brown. Serve hot with Imlee or yogurt chutney (will add recipes later).
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