Blending spices with water and frying the chicken in it is a different experience altogether. Here is the recipe
1 kg chicken
1 litre water
1 tsp salt
1 tsp vinegar
1 ½ tsp ginger-garlic paste
3 green chillies
10-15 pudina leaves
2 cups maida
½ cup corn flour
2 tsp baking powder
1 tsp pepper
1 tsp red chilli powder
1 tsp salt
200 ml water
Oil for frying
In a large bowl pour 1 litre of water, 1 tsp salt, 1 tbsp vinegar, 1 ½ tsp ginger garlic paste and 3 chopped green chillies
Then crush half an onion and 10-15 mint leaves. Add the crushed paste to the bowl and mix
Then add the chicken pieces. 1 kg of chicken is required. It can be boneless or cut into a whole chicken pieces. Cover the jar with a cling film wrap for 4 hours
After 4 hours, take out the chicken pieces and cover with a napkin.
In a bowl, add 240 g flour and 60 g corn flour. Then add ½ tsp pepper powder, 1 tsp baking powder, ½ tsp red chilli powder.
Add salt. Mix well
Then add 3 eggs and 200 ml of water and mix well
Take another large bowl. First, add 240 g of flour and 60 g of corn flour. Then add ½ tsp salt, ½ tsp pepper powder, ½ red chilli powder and 1 tsp baking powder.
Put the pan on medium heat and pour enough oil.
After dipping the chicken pieces in the prepared mixture (in the first bowl), coat with the prepared coating in the second bowl. Shake off excess flour.
Fry the chicken pieces on medium heat for 10-15 minutes.