Chicken 65 au poulet désossé

Ingrédients

• 2 chicken breasts, cut into small bite sized pieces
• 1 tablespoon kashmiri red chilli powder
• 1 teaspoon black pepper powder
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 teaspoon ginger-garlic paste
• 1 egg
• 1 teaspoon vinegar
• 3 tablespoon corn flour
• 2 tablespoon whole wheat flour – atta
• 3 sprigs curry leaves
• 500 ml vegetable / sunflower oil to deep fry

Préparation

1. 1

   Add the chicken pieces to a bowl and add in all the ingredients for the marinade. Mix well to coat evenly. Let the chicken marinate for 30 minutes to an hour at room temperature. Set aside.

2. 2

   Heat oil in a pan until hot. Add the marinated chicken pieces to the oil.

3. 3

   Add a handful of curry leaves to the oil at the same time.

4. 4

   When most of the bubbles have gone, remove the chicken pieces from oil. Drain on paper towel.

5. 5

   Serve hot.