Marination - 2 chicken breast, cut into bite size pieces
1/2 tsp. turmeric powder
1/2 tsp. salt or to taste
1-2 tbsp. red chili powder
1 tbsp. rice flour
2-3 tbsp. cornflour
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tbsp. oil
1 tbsp. lime juice
1 egg
1/2 tsp. garam masala powder
1 tsp. coriander-cumin powder
Stir Fry - 2 cups oil to deep fry
1 sprig curry leaves
2-3 green chilies, slit
1 tbsp. garlic, chopped
2-3 drops of red food colour (opt)
1 tsp. red chili powder (opt)
1 tsp. coriander leaves, chopped
Directions
Marinate the chicken with all the other ingredients mentioned under marination overnight.
Heat oil in a pan and deep fry them in batches till golden on colour. Drain and keep aside.
Heat 1 tbsp. oil and stir fry the garlic till it changes colour. Add the curry leaves, green chilies, red chili powder and food colour.
Give it a stir and add the fried chicken pieces and some water. Mix well and stir fry for a minute and switch off the flame. Garnish with coriander leaves and serve as an appetizer with lime wedges.
