তন্দুরি ফ্লেভার চিকেন স্ট্রিপস
Directions
- 1Slice the chicken breast pieces lengthwise and cut them into long strips.
- 2Slice the chicken breast pieces lengthwise and cut them into long strips.
- 3Slice the chicken breast pieces lengthwise and cut them into long strips.
- 4Marinate the chicken strips with salt, red chili powder, lemon juice, and ginger garlic paste for 15 minutes.
- 5Marinate the chicken strips with salt, red chili powder, lemon juice, and ginger garlic paste for 15 minutes.
- 6Marinate the chicken strips with salt, red chili powder, lemon juice, and ginger garlic paste for 15 minutes.
- 7Prepare the second marinade by mixing mustard oil, Kashmiri red chili powder, coriander powder, cumin powder, black pepper powder, ginger garlic paste, kasuri methi, elaichi powder, chat masala, salt, garam masala, and yogurt.
- 8Prepare the second marinade by mixing mustard oil, Kashmiri red chili powder, coriander powder, cumin powder, black pepper powder, ginger garlic paste, kasuri methi, elaichi powder, chat masala, salt, garam masala, and yogurt.
- 9Prepare the second marinade by mixing mustard oil, Kashmiri red chili powder, coriander powder, cumin powder, black pepper powder, ginger garlic paste, kasuri methi, elaichi powder, chat masala, salt, garam masala, and yogurt.
- 10Add the marinated chicken strips to the second marinade and mix well. Cover and let it rest for 1 hour.
- 11Add the marinated chicken strips to the second marinade and mix well. Cover and let it rest for 1 hour.
- 12Add the marinated chicken strips to the second marinade and mix well. Cover and let it rest for 1 hour.
- 13Coat the chicken strips in all-purpose flour.
- 14Coat the chicken strips in all-purpose flour.
- 15Coat the chicken strips in all-purpose flour.
- 16Dip the flour-coated chicken strips in ice water and then coat them again in flour. Crumble the flour to create a crispy texture.
- 17Dip the flour-coated chicken strips in ice water and then coat them again in flour. Crumble the flour to create a crispy texture.
- 18Dip the flour-coated chicken strips in ice water and then coat them again in flour. Crumble the flour to create a crispy texture.
- 19Deep fry the chicken strips in hot oil until golden brown and crispy.
- 20Deep fry the chicken strips in hot oil until golden brown and crispy.
- 21Deep fry the chicken strips in hot oil until golden brown and crispy.
Ingredients
- 2 chicken breast pieces
- 2 chicken breast pieces
- 2 chicken breast pieces
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp red chili powder
- 1 tsp red chili powder
- 1 lemon juice
- 1 lemon juice
- 1 lemon juice
- 1 tsp ginger garlic paste
- 1 tsp ginger garlic paste
- 1 tsp ginger garlic paste
- 2 tbsp mustard oil
- 2 tbsp mustard oil
- 2 tbsp mustard oil
- 2 tbsp Kashmiri red chili powder
- 2 tbsp Kashmiri red chili powder
- 2 tbsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp garam masala
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp coriander powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp cumin powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp black pepper powder
- 1 tsp black pepper powder
- 1 tsp ginger garlic paste
- 1 tsp ginger garlic paste
- 1 tsp ginger garlic paste
- 1 tsp kasuri methi
- 1 tsp kasuri methi
- 1 tsp kasuri methi
- 1 tsp elaichi powder
- 1 tsp elaichi powder
- 1 tsp elaichi powder
- 1 tsp chat masala
- 1 tsp chat masala
- 1 tsp chat masala
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp garam masala
- 1 tsp garam masala
- 2 tbsp yogurt
- 2 tbsp yogurt
- 2 tbsp yogurt
- 2 cups all purpose flour
- 2 cups all purpose flour
- 2 cups all purpose flour
- 1 cup ice water
- 1 cup ice water
- 1 cup ice water
- 4 cups oil for frying
- 4 cups oil for frying
- 4 cups oil for frying
Equipment
knifeplatebowlfrying pan