Ingredients
- 500 grams.Chicken
- 1 to 2 tablespoon.Ginger-Garlic Paste
- 2 teaspoon.Pepprika or Kashmiri red chilie powder
- 1 and 1/2 teaspoon.Soy -sauce
- 1/4 th teaspoon.Black pepper powder
- 2 tablespoon for coating.Cornflour
- 1 and 1/2 to 2 tablespoon.All purpose flour/ Maida
- 1 [ Beaten]Egg
- Quantity according to what is required for deep frying + For making Gravy.Oil
- 2 large, very finely chopped.Onion (small)
- 2 to 3,blanched and made into puree [ 1 cup]Tomatoes
- Roughly grinded or long slit in the middle.Green chilies
- 1 teaspoonCoriander powder
- 1 teaspoon.Garam masala [ preferably home made to enhance taste]
- 1 tablespoon.Kasuri methi [ Lightly roasted and crushed.]
- 2 tablespoonFresh cream/ Malai can be used
- 1 tablespoon For garnishing.Coriander leaves [ finely chopped ]
- 2 to 3 tablespoonGhee / Butter / Mustard oil [To make Gravy]
- 1 to 2 mediumWhole spices : Bayleaf
- 1 of 1 inchCinnamon stick
- 1 to 2 crushed slightlyGreen cardamom
- 2Black cardamom
- 1Staranise
- 1/2Javitri/ Mace
Instructions
STEP : 1: FRYING
1.In a bowl,mix the chicken with the ginger- garlic paste,chilie powder,soy sauce,black pepper,salt,ajwain,cumin powder and 15 minutes.
2.Add the beaten egg,cornstarch,all purpose flour to the marinate[ Egg is optional.]Mix well until every piece is thickly coated.
3.Heat oil in a kadhai on medium - high.Drop the chicken pieces in one by one,so they don't stick together,Fry 5-7 minutes till crispy golden brown.
4.Remove,drain the excess oil and keep aside.
STEP : 2 : GRAVY
1.In a heavy bottomed pan,heat the ghee/oil,Add the whole spices,wait till they crackle.
2.Add the roughly grinded onion paste,until it is slightly caramalised ,Add the ginger - garlic paste and green chilies [ I had already added both to my onion paste.]Stir till all the raw smell is gone.
3.Pour in the tomato puree [ I added 1/2 the amount of the original recipe as people in my home are acidity prone]
4.To the tomato puree add Kashmiri chilie powder,coriander powder and cumin powder.
[ Cook this masala for 8 to 10 minutes till it becomes slightly bhuna and the oil separates from the side of the pan.]
5.Add 1/2 to 3/4 th cup of hot water to create a thick gravy,bring it to simmer.
6.Just 5 minutes before you are ready to serve,drop your crispy fried chicken into the simmering gravy,stir till the chicken absorbs the spices.But still retains its crispy texture.
7.While serving garnish with cream and crushed Kasuri methi.
8.Serve with hot roti or plain ghee rice.
Ready to cook?
Follow step-by-step instructions in Cook Mode.
Chef's Notes
- This recipe is tangy and spicy, If fresh tomatoes are not available use 2 tablespoon tomato sauce.
- You can add crushed Ajwain at the end to give more earthy texture.