Ingredients
(Serves 6)
Chicken: One kg
Ginger and garlic paste: 10 gms
Chilli powder: 20 gms
Turmeric powder: Five gms
Lime juice: Two lemons
Salt: to taste
For Curry Powder:
Dried curry leaves: 25 gms
Split Bengal gram and split red gram: 10 gms each
Split black gram: Five gms
Cumin and asafoetida: Three gms each
Chillies: Five
Method:
Clean the chicken, wash and cut into small pieces.
Marinate in a mixture of ginger garlic paste, chilli powder, turmeric powder, lime juice, salt and set aside. Boil ingredients for the curry powder and grind them.
Toss chicken pieces in curry powder and deep fry in oil. Serve with lemon wedges.
Executive Chef K. Durairajan is with Hotel Ramyas in Tiruchi for the last ten years. With more than two decades of culinary experience in various hotels in South India, he specialises in Chinese and Continental cuisine.
