Tandoori Murgh Pakora (Batter-fried chicken)

Submitted by Charishma_Ramchandani

"From the "Femina" magazine. Its a memorable recipe, give it a shot, you wont be disappointed."

 

• Ready In: 3hrs 20mins
• Ingredients: 17
• Serves: 4

ingredients

• 1⁄2 kg boneless chicken breast, cut into 3 cm cubes
• oil (for deep frying)

• For the marinade

• 1⁄2 cup low-fat plain yogurt, beaten till smooth
• 1 teaspoon ginger, with
• 1 teaspoon garlic, in a paste
• 1 tablespoon lime juice
• 1 teaspoon mint paste

• For the batter

• 100 g gram flour (besan)
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons red chili powder
• 1 teaspoon mango powder (amchur)
• 1 teaspoon thyme (ajwain)
• 1⁄2 teaspoon garam masala powder
• 1⁄2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, I use Bush Company's red food colour here)
• 1⁄2 teaspoon asafoetida powder (hing)
• 3⁄4 cup water

• For garnishing

• chat masala

directions

1. Mix all the ingredients for the marinade.
2. Add the chicken cubes.
3. Mix well.
4. Set aside for 2 hours.
5. Mix all the ingredients for the batter in a bowl.
6. Beat well.
7. The batter should have a thick, but flowing consistency.
8. Add the marinated chicken cubes to the batter.
9. Keep aside for 30 minutes.
10. Deep-fry the chicken in hot oil till crisp.
11. Place the pakoras on a platter.
12. Sprinkle with chaat masala and serve.

Reviews

[rishi kapoor]

your an excellent chief.