Ingredients
Ingredients
1 kg Chicken
10 ml Lime juice
½ tbsp Turmeric powder
1 ½ tbsp Ginger garlic paste
1 egg
2 tbsp Kashmiri Chilli powder
½ tbsp Coriander powder
1 tbsp Pepper powder
1 tsp Fennel seeds
1 tsp Garam masala
1 tsp Chilli flakes
Salt to taste
2 ½ tbsp Corn flour
2 cups Refined oil
2 sprigs of Curry leaves
Method
Wash the chicken pieces thoroughly and make 2 to 3 slits on each piece. Pat the chicken dry using a paper towel.
Place the chicken pieces in a bowl and generously marinate them inside and out with lime juice, salt, turmeric powder, ginger garlic paste, egg, red chilli powder, coriander powder, pepper powder, fennel seeds, garam masala, and chilli flakes.
Cover the bowl and allow the marinated chicken to rest in the refrigerator for at least one hour.
Just before frying, add corn flour to the marinated chicken and mix well.
Heat oil in a pan. Once the oil is hot enough, reduce the flame to medium. Fry the chicken in batches, flipping the pieces after 5 to 6 minutes. It takes about 10 to 12 minutes to fry both sides evenly.
When the chicken is 90 per cent fried, add a few curry leaves. Remove the chicken when it is golden brown and place it on a plate.
Chicken fry is ready to be served.
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