Origin: India

Ingredients:

1. Chicken – 250 grams
2. Egg – 1 medium
3. Curry Leaves – 10 leaves
4. Lemon – 1 small
5. Garlic – 2 cloves
6. Green Chillies – 2 medium
7. Ginger Garlic Paste – 1 teaspoon
8. Corn Flour – 1 teaspoon
9. Cumin – 1 teaspoon
10. Dried Red Chillies – 2 medium
11. Oil – 2 tablespoon
12. Ghee – 1 tablespoon
13. Turmeric Powder – 1 teaspoon
14. Kashmiri Chilli Powder – 3 teaspoon
15. Coriander Powder – 1 teaspoon
16. Salt – 2 teaspoon

Recipe:

1. Wash the chicken thoroughly under running water and trim any bits of bone or fat.
2. Prepare a marinade of lemon juice, ginger and garlic paste, salt, turmeric, coriander and chilli powder.
3. Dice the chicken into bite-sized pieces and toss them in the marinade.
4. Mix in corn flour and egg to the marinade and set aside for thirty minutes.
5. Add oil to a frying pan and fry the marinated chicken in batches till they turn golden brown and crunchy.
6. Add oil to another pan and as it smokes, add the ghee.
7. Add cumin, dried chillies and slit green chillies and sauté for a minute.
8. Add minced garlic, curry leaves and chilli powder and mix them in.
9. Add a splash of water once the mix turns dry and add the fried chicken.
10. Coat the chicken pieces with the spice mix and add more chilli powder to add more color.
11. Once the chicken is nicely coated, turn off the heat.
12. Transfer the contents into a bowl, and serve with a squeeze of lemon.

Extras:

1. Boneless chicken pieces are a preferred option, although piece with bone can be used.
2. To add more colour to the dish, prepare a paste of chilli powder, ground red chilli and a drizzle of oil.