Tandoori Murgh Pakora (Batter-fried chicken) |
|
 |
Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 4 |
|
From the Femina magazine. Its a memorable recipe, give it a shot, you wont be disappointed. Ingredients:
1/2 kg boneless chicken breast, cut into 3 cm cubes |
oil (for deep frying) |
1/2 cup low-fat plain yogurt, beaten till smooth |
1 teaspoon ginger, with |
1 teaspoon garlic, in a paste |
1 tablespoon lime juice |
1 teaspoon mint paste |
100 g gram flour (besan) |
1 1/2 teaspoons salt |
1 1/2 teaspoons red chili powder |
1 teaspoon mango powder (amchur) |
1 teaspoon thyme (ajwain) |
1/2 teaspoon garam masala powder |
1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, i use bush company's red food colour here) |
1/2 teaspoon asafetida powder (hing) |
3/4 cup water |
chat masala |
Directions:
1. Mix all the ingredients for the marinade.
2. Add the chicken cubes.
3. Mix well.
4. Set aside for 2 hours.
5. Mix all the ingredients for the batter in a bowl.
6. Beat well.
7. The batter should have a thick, but flowing consistency.
8. Add the marinated chicken cubes to the batter.
9. Keep aside for 30 minutes.
10. Deep-fry the chicken in hot oil till crisp.
11. Place the pakoras on a platter.
12. Sprinkle with chaat masala and serve.
|
|