500gms– 1.1 lbs. chicken thigh filletscute in bite-size pieces
1tspsalt
2tspred chilly powder
½tspturmeric
½tbspginger paste
½tbspgarlic paste
2tbspyogurt
½tsppepperground
1egg
5tbspcorn flour
Stir fry Sauce
1 ½tspcumin seeds
4small green chillieshalved
½bunch curry leaves
2 ½tspred chilly sauce
1tspred chilly powder
1/4tspsalt
1tbspgingergrated
8garlic cloveschopped
¼cupwater
4tbspvegetable oil
¼tspred food colouringoptional
Instructions
Marinade
Mix all the ingredients together and let the chicken pieces marinate for 30 minutes.
Then deep fry them in batches in warm vegetable oil (at 140°C – 285°F) until golden brown and cooked through. Keep aside.
Stir fry
Put the vegetable oil in a big frying pan (I use a wok) and heat it on the fire. When hot, add the cumin seeds and let them splatter.
Add the grated ginger and the chopped garlic and stir.
Add the curry leaves and mix.
Add the green chillies and mix.
Add the red chilly powder, salt, red chilly sauce and red colouring (if using) and mix well.
Add water and stir.
At this point, add the fried chicken pieces and stir to coat them with the sauce. Let the chicken fry for a couple of minutes or until the sauce dries up and sticks to the chicken.
Serve hot with slices of onions and fresh coriander leaves.