Ingredients:
Chicken - 8 leg pieces
Lime juice - 1tsp
Cooking oil - 2 tsp
Salt to taste
Sugar - 1 tsp
Eggs - 5 (white, beaten)
ground to form a paste:
Cloves garlic - 3
Coriander seeds - 1tsp (dry roasted)
Candlenuts - 4 (kabuli chana)(dry roasted)
Ginger - 1"
Chilli powder - 3 tsp
Ground pepper - 1tsp
For coating Mix:
All purpose flour - 200gms (maida)
Cornstarch - 20gms (corn flour)
Rice flour - 20gms
Baking soda - 1 tsp
Coriander powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Salt - 1 tsp
Ground pepper - 1/2 tsp
chilli powder - 1 tsp
Method:
Marinate chicken pieces in lime juice for about 30 minutes.
In a pan, heat 1 - 2 tbsp cooking oil, saute ground seasonings paste (Cloves garlic, Coriander, Candlenuts, Ginger, Chilli powder, Ground pepper) until fragrance and well cooked.
Add in salt and sugar, stir well.
Add in chicken pieces, stir well. Cover the pan and cook chicken on low heat until done and the spice are fully absorbed. Remove from the heat and let it cool.
In another bowl, mix together the flour, cornstarch, rice flour, baking soda, coriander, nutmeg, salt, chilli powder and pepper.
Dip each piece of chicken into eggs white, then roll chicken in flour mixture until covered.
Repeat this process once more. Store in an air-tight container. Refrigerate for at least 1 hour.
Heat the oil in a large skillet over medium-high heat.
Add chicken and fry until golden brown turning both sides as needed.
Serve hot with rice items or as snacks.
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