Directions
- 1Marinate boneless strips of chicken with ginger garlic paste, salt, pepper, lemon juice, an egg, cornflour, and a little bit of turmeric powder for at least 5-10 minutes.
- 2Spray the marinated chicken with some oil and then bake at 200 C for 14-15 minutes, flipping halfway through, or air fry at 200 C for 8-9 minutes, flipping halfway through, until golden and crispy.
- 3Heat ghee in a pan, then add curry leaves, lots of chopped garlic, slit green chilies, and some broken cashewnuts.
- 4Cook this for a bit until golden, then reduce the flame and add turmeric powder, chili powder, and garam masala.
- 5Add whisked curd and cook on a low flame until the oil begins to separate.
- 6Add soy sauce, mix well, and season with a little bit of salt and sugar.
- 7Add the crispy fried chicken and toss it well to coat the chicken.
- 8Finish it off with some chopped coriander leaves.
Ingredients
- 300 g boneless skinless chicken thigh cut into strips
- 1 tbsp ginger garlic paste
- 1 pinch turmeric powder
- Salt
- pepper
- 1 egg
- 2 tbsp corn flour/arrow root flour
- 0.5 half Juice of lemon
- 0.33 tsp Aromat powder
- 1 tsp ghee
- 1 tbsp chopped garlic
- 2 -3 green chilli spilt
- few curry leaves
- 1.5 tbsp broken cashewnut
- 0.33 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp garam masala powder
- 0.5 cup whisked curd
- 1 tsp soy sauce
- Salt
- sugar
- chopped coriander leaves to garnish
Equipment
air fryerpan
Tips
- Marinate chicken for at least 5-10 minutes.
- Cook the gravy on a low flame until oil begins to separate.
- Enjoy it hot just as it is or with a nice crispy dosa.
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