1.
Place the chicken on a chopping board and using a sharp knife, make
deep incisions at 2 inches intervals. Place the chicken in a large bowl
and rub 2 tablespoon lemon juice into the incisions. Cover and leave to
marinate for about an hour.
2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste.
3.
Rub the marinade over the chicken. Cover and leave to marinate at room
temperature for about 5-6 hours or over night in a refrigerator.
4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
5.
fry the chicken carefully in hot oil, turning many times to ensure even
browning. Fry the chirgha for 12-15 minutes to a golden color, drain
thoroughly with a perforated slice. Then place them on absorbent
kitchen paper.
6. Sprinkle with chat masala.
7.Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita.
This recipe serves 4 people.
Preparation Time: 20 minutes.
Cooking Time: 25 minutes.
Serving Options:
Serve Hot
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