Recipe
Why make it
Bite-sized pieces of marinated chicken in a spiced gram flour batter, fried until crisp outside and juicy within. Ideal for iftar, tea time or rainy afternoons.
Serves 4
+ 10 more in the full recipe
Step 1 of 10
Put the chicken in a bowl with the ginger-garlic paste, lemon juice, chilli powder, turmeric, garam masala and 1 tsp of the salt. Mix well with your hands until every piece is coated.
Step 2 of 10
Cover and leave to marinate in the fridge for 30 minutes. Do not marinate much longer, as the lemon juice will start to toughen the meat.
Step 3 of 10
In a large bowl, whisk together the gram flour, rice flour, crushed coriander seeds, ajwain, chilli flakes, green chillies, fresh coriander, baking soda and the remaining salt.
Step 4 of 10
Pour in the cold water gradually, whisking to a thick batter that coats the back of a spoon and falls in a slow ribbon. It should not be runny. Rest it for 5 minutes.
Step 5 of 10
Add the marinated chicken, with any liquid left in the bowl, to the batter. Fold gently until each piece is evenly coated. If the batter is too stiff, add a spoonful of water.
The last 5 steps are in the full recipe.
Cook’s tip
Use thigh meat if you can. It stays juicy in hot oil, while breast meat dries out easily.
Ready to cook?
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