Serves 1
Directions
- 1Cut chicken thighs into big pieces.
- 2In a mixing bowl, add gram flour, plain flour, and corn flour.
- 3Add turmeric powder, garam masala powder, chaat masala powder, cumin powder, carom seeds, and red chili powder (or yellow chili powder if available).
- 4Add black salt, white salt, and cracked black peppercorns.
- 5Add white vinegar and water step by step to make a thick but pliable batter.
- 6Add the batter to the chicken and coat the chicken well.
- 7Leave the chicken on a room temperature for about half an hour.
- 8Deep fry the chicken at 150°C for about 5 to 6 minutes until about 90% cooked.
- 9Take the chicken out and drain it well.
- 10Cut the chicken into half pieces.
- 11Put the chicken back into the pan and fry it for about a couple of minutes for the second fry.
- 12Once fully cooked, drain the chicken.
- 13Sprinkle with loads of chaat masala.
Ingredients
- chicken thighs
- gram flour
- plain flour
- corn flour
- turmeric powder
- garam masala powder
- chaat masala powder
- cumin powder
- carom seeds
- red chili powder
- black salt
- white salt
- cracked black peppercorns
- white vinegar
- water
- chaat masala
Equipment
mixing bowlpan
Tips
- You want to add water step by step when making the batter.
- The batter shouldn't be too thick or too thin.
- Leave the coated chicken on a room temperature for about half an hour.
- Do not overcrowd the pan when deep frying.
- The temperature for the first fry should be around 150°C.
- Make sure the chicken is not too hot to handle before cutting, but don't let it go too cold.
- Double frying adds a lot of flavor and makes the crust crispy.
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