Serves 1
Directions
- 1Cut the boneless chicken into strips.
- 2In a bowl, add thick yogurt, ginger garlic paste, crushed dried red chili, black pepper powder, cumin seeds powder, coriander powder, turmeric powder, garam masala powder, salt, red chili powder, Kashmiri red chili powder, red food colour, and lemon juice.
- 3Mix the spices well.
- 4Add the chicken strips to the spice mixture.
- 5Mix the chicken strips with the marinade until well coated.
- 6Marinate the chicken for half an hour.
- 7In a separate plate, add refined flour, cumin seeds powder, red chili powder, black pepper powder, and salt.
- 8Mix the dry ingredients together.
- 9In another bowl, crack two eggs, add red chili powder, chili sauce, and salt.
- 10Whisk the egg mixture until well combined.
- 11Pour corn flakes onto a plate.
- 12Crush the corn flakes by hand.
- 13Take a marinated chicken strip and coat it thoroughly in the refined flour mixture.
- 14Dip the flour-coated chicken strip into the egg mixture.
- 15Coat the chicken strip with the crushed corn flakes.
- 16Place the coated chicken strips on a plate.
- 17Heat cooking oil in a pan.
- 18Carefully place the coated chicken strips into the hot oil.
- 19Fry the chicken strips, turning occasionally, until they are crispy and golden brown.
- 20Remove the fried chicken strips from the oil using a strainer.
- 21Serve the spicy, crispy, and delicious tandoori chicken strips.
Ingredients
- 500 grams Boneless chicken
- 1 TSP Thick yogurt
- 1 TSP Ginger garlic paste
- 1 TSP Crushed dried red chili
- 0.5 TSP Black pepper powder
- 0.5 TSP Cumin seeds powder
- 0.5 TSP Coriander powder
- 0.5 TSP Turmeric powder
- 0.5 TSP Garam masala powder
- 0.5 TSP Salt
- 1 TSP Red chili powder
- 1 TSP Kashmiri red chili powder
- 0.25 TSP Red food colour
- 2 TSP Lemon juice
- 0.5 cup Refined flour
- 2 Egg
- 1 TSP Chili sauce
- 2 cups Corn flakes
- Cooking oil
Equipment
PlateSpoonWhiskBowlPanTongsStrainer
Tips
- You can store the coated chicken strips in the freezer for later use.
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