ChickenCut into large pieces, similar size to pizza slices500 g
YogurtUse fresh, not fermented yogurt2 tbsp
Ginger-garlic pasteFreshly ground ginger and garlic recommended for better aroma and taste1 tbsp
Chicken 65 masala powderStore-bought or homemade; if store-bought, do not add extra salt as it already contains salt30 g
Cornflour1½ tbsp
Cooking oilFor frying, add as needed~3-4 cupsest.
Steps
1
Wash and cut the chicken into large pieces, place in a mixing bowl, mix well with yogurt, cover and let sit for 10 minutes.
2
After 10 minutes, add the ginger-garlic paste and Chicken 65 masala powder, mix thoroughly so the spices coat the chicken evenly, cover and marinate for 30 minutes.
3
After marinating, add the cornflour and mix again so the spices adhere well and won't fall off during frying.
4
Once everything is mixed, start frying right away so the coating stays intact during cooking.
5
Heat enough oil in a pan, once hot reduce to medium heat, add the chicken pieces and fry for about 3 minutes without turning.
6
After 3 minutes, flip the chicken and fry for another 1-2 minutes until both sides are golden and crispy, then remove.
7
Be careful not to overfry, as the chicken will become tough; but don't underfry either, or the inside will be undercooked. You can gently press a piece to check if it's fully cooked.
PrimedTableBETA
