Directions
- 1Grind 1 tablespoon Kashmiri red chilli, 1 teaspoon spicy red chilli powder, onion powder, garlic powder, black pepper powder, amchoor powder, oregano, salt and sugar to make peri peri masala.
- 2Cut 0.5 kg chicken breast into bite-size pieces.
- 3Add salt to taste, 1 teaspoon peri peri masala, 1 teaspoon vinegar and 1 tablespoon ginger garlic paste to the chicken and mix well.
- 4In a bowl, add a good amount of maida and salt to taste and mix well.
- 5Add a few pieces of chicken into the bowl and massage well with the dry flour.
- 6Remove excess flour and dip into ice cold water for a few seconds.
- 7Dump the chicken again into the flour and massage well. This will create crispy bits.
- 8Deep fry in hot oil at 175°C on high flame until crisp and golden brown.
- 9Cooking the chicken quickly is key as this will keep it juicy and tender.
- 10Sprinkle generously with peri peri masala and toss well.
Ingredients
- 1 tablespoon Kashmiri red chilli
- 1 teaspoon spicy red chilli powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon amchoor powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 kg chicken breast
- 1 teaspoon salt
- 1 teaspoon peri peri masala
- 1 teaspoon vinegar
- 1 tablespoon ginger garlic paste
- 1 cup maida
- 1 teaspoon salt
- 1 cup oil
- 1 tablespoon peri peri masala
Equipment
blenderknifebowlfrying panskimmer
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