Chicken Pakoray - Crunchy & Chatpatay

Ingredients

• 3/4 lb chicken (roughly two smaller chicken breasts) (cut into 1 inch pieces)
• 1 tsp garlic paste
• 3/4 tsp salt
• 1.5 tsp soy sauce
• 3/4 tsp chili flakes
• 3/4 tsp chili powder
• 1 tbsp lemon juice
• 1 tsp kasuri methi
• 1 tsp coriander powder ((bhunna dhania or roasted coriander is lovely here if handy))
• 1/2 tsp cumin seeds
• 1/3 tsp ajwain (carom seeds)
• 1 minced green chili (use half if they're spicy)
• 2 tbsp chopped coriander/cilantro
• 1/2 tsp baking soda
• 1 tbsp rice flour
• 2 tbsp besan (chickepea flour)

Instructions

1. 1

   Mix your marinade ingredients into the chicken and set aside for 20 minutes.

2. 2

   Now add your dry mix and mix well, and slowly add in water 1 tbsp at a time (I usually use 3) until you have a coating like in the image. Please note it's not thick

3. 3

   Heat about an inch of oil in a pan and fry for a 3 minutes on each side or until deeply golden.

4. 4

   For optimal crunch drain them on a wire rack