Directions
- 1Marinate the chicken with vinegar, yogurt, ginger-garlic paste, powdered spices, cumin powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
- 2Prepare the onion-tomato mix by combining sliced onions, tomatoes, green chilies, garlic, powdered spices, cumin seeds, kasoori methi, vinegar, and salt. Massage well and marinate for at least 1 hour.
- 3Heat mustard oil in a kadai until it smokes. Add marinated chicken and fry until crispy and golden brown.
- 4Remove fried chicken, reserving 20% of the oil in the kadai.
- 5Add marinated onion-tomato mix and cook on high flame until oil separates and onions are crunchy.
- 6Add fried chicken, toss together, and garnish with fresh coriander.
Ingredients
- 500 grams boneless chicken
- 2 tablespoons vinegar
- 2 tablespoons yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon powdered spices
- 1 teaspoon cumin powder
- 1 teaspoon kasoori methi
- 2 tablespoons corn flour
- 1 teaspoon salt
- 1 medium sized sliced onions
- 1 medium sized tomatoes
- 2 nos green chilies
- 2 cloves garlic
- 1 tablespoon powdered spices
- 1 teaspoon cumin seeds
- 1 teaspoon kasoori methi
- 1 tablespoon vinegar
- 1 teaspoon salt
- 200 ml mustard oil
- 1 tablespoon fresh coriander
Equipment
bowlkadaispoonspatulaplate
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