Ingredients
The following ingredients have 2 Servings
- 1.3 lbs chicken ((600 grams boneless chicken or 1 kg (2 lbs) bone-in chicken))
- 1 tablespoon ginger garlic paste
- ⅓ teaspoon salt
- 1½ teaspoon Kashmiri red chili powder ((reduce for low heat))
- ¼ teaspoon turmeric
- 1 teaspoon garam masala ((or ½ tsp garam masala, ¾ tsp coriander powder, ¼ tsp cumin powder))
- 2 sprigs curry leaves ((finely chopped))
- ¼ cup curd ((4 tbsps plain yogurt, refer notes))
- 1 teaspoon lemon juice
- 4 tablespoons cornstarch ((white corn flour))
- 2 tablespoons rice flour ((or all-purpose flour))
- 1 egg white ((or 2 ½ tablespoons curd, refer notes))
- 1½ cups Oil ((for deep frying))
- 2 sprigs Curry leaves ((rinse & pat dry completely))
- 4 to 6 green chilies ((slit, seeded & pat dry))
- 1 tablespoon chopped garlic ((2 large cloves))
- 2 teaspoons Kashmiri red chili powder ((mixed with 2 tbsps. water))
- ½ to 1 tablespoon garlic paste ((or crushed, read my notes))
- ½ teaspoon sugar
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon lemon juice or vinegar ((optional))
- ½ teaspoons ground black pepper ((optional, for extra heat))
