Chicken Phuraula
Ready In: 1 hr 30 mins
Serves: 2-3
Ingredients
Batter
- 2 cups black lentil flour
- 2 beaten eggs
- 2 cups milk
- 1 teaspoon turmeric
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon chili paste
- 1⁄4 teaspoon asafoetida powder
- salt and pepper
Chicken
- 2 lbs chicken breasts, cut into 1-inch strips
- oil (for deep frying)
Marinade
- 1 tablespoon cumin powder
- 1 tablespoon mustard oil (vegetable oil can also be used)
- 3 fresh red chilies
- 1⁄2 tablespoon turmeric
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 teaspoon szechwan pepper (timur)
- 1⁄2 cup yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- salt and pepper
Directions
- In a blender, combine all marinating ingredients to yield a smooth paste.
- In a large bowl, combine all batter ingredients to form smooth batter.
- Cover and refrigerate until used.
- Marinade chicken strips in marinade for overnight in the refrigerator.
- Pat dry the marinated chicken pieces before dipping into the spiced lentil batter.
- Dip in the batter and deep fry until the chicken tenders are golden brown.
- Serve hot with tomato achar.
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