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.
2Marinate 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.
3Marinate 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.
4Spray 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.
5Spray 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.
6Spray 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.
7Heat ghee in a pan, then add curry leaves, lots of chopped garlic, slit green chilies, and some broken cashewnuts.
8Heat ghee in a pan, then add curry leaves, lots of chopped garlic, slit green chilies, and some broken cashewnuts.
9Heat ghee in a pan, then add curry leaves, lots of chopped garlic, slit green chilies, and some broken cashewnuts.
10Cook this for a bit until golden, then reduce the flame and add turmeric powder, chili powder, and garam masala.
11Cook this for a bit until golden, then reduce the flame and add turmeric powder, chili powder, and garam masala.
12Cook this for a bit until golden, then reduce the flame and add turmeric powder, chili powder, and garam masala.
13Add whisked curd and cook on a low flame until the oil begins to separate.
14Add whisked curd and cook on a low flame until the oil begins to separate.
15Add whisked curd and cook on a low flame until the oil begins to separate.
16Add soy sauce, mix well, and season with a little bit of salt and sugar.
17Add soy sauce, mix well, and season with a little bit of salt and sugar.
18Add soy sauce, mix well, and season with a little bit of salt and sugar.
19Add the crispy fried chicken and toss it well to coat the chicken.
20Add the crispy fried chicken and toss it well to coat the chicken.
21Add the crispy fried chicken and toss it well to coat the chicken.
22Finish it off with some chopped coriander leaves.
23Finish it off with some chopped coriander leaves.
24Finish it off with some chopped coriander leaves.
Ingredients
300 g boneless skinless chicken thigh cut into strips
300 g boneless skinless chicken thigh cut into strips
300 g boneless skinless chicken thigh cut into strips
1 tbsp ginger garlic paste
1 tbsp ginger garlic paste
1 tbsp ginger garlic paste
1 pinch turmeric powder
1 pinch turmeric powder
1 pinch turmeric powder
Salt
Salt
Salt
pepper
pepper
pepper
1 egg
1 egg
1 egg
2 tbsp corn flour/arrow root flour
2 tbsp corn flour/arrow root flour
2 tbsp corn flour/arrow root flour
0.5 half Juice of lemon
0.5 half Juice of lemon
0.5 half Juice of lemon
0.33 tsp Aromat powder
0.33 tsp Aromat powder
0.33 tsp Aromat powder
1 tsp ghee
1 tsp ghee
1 tsp ghee
1 tbsp chopped garlic
1 tbsp chopped garlic
1 tbsp chopped garlic
2 -3 green chilli spilt
2 -3 green chilli spilt
2 -3 green chilli spilt
few curry leaves
few curry leaves
few curry leaves
1.5 tbsp broken cashewnut
1.5 tbsp broken cashewnut
1.5 tbsp broken cashewnut
0.33 tsp turmeric powder
0.33 tsp turmeric powder
0.33 tsp turmeric powder
1 tsp chilli powder
1 tsp chilli powder
1 tsp chilli powder
1 tsp garam masala powder
1 tsp garam masala powder
1 tsp garam masala powder
0.5 cup whisked curd
0.5 cup whisked curd
0.5 cup whisked curd
1 tsp soy sauce
1 tsp soy sauce
1 tsp soy sauce
Salt
Salt
Salt
sugar
sugar
sugar
chopped coriander leaves to garnish
chopped coriander leaves to garnish
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.