Saturday, May 21, 2011

Masala Broast by Chef Zakir

Chicken with skin                             1/2 kg
Red chili powder                               1 tbsp
Red chili flakes (Kuti lal mirch)       1 tbsp
Turmeric powder (Haldi)                  1 tbsp
Ginger garlic paste                            2 tbsp
Oil                                                         4 tbsp
Salt                                                        to taste

Ingredients for batter
Egg                                           1
Lemon juice                            Juice of one lemon
Plain flour                                1 cup
Black pepper powder            1/2 tsp
Cardamom powder               1/4 tsp
Plain flour                                 4 tbsp
Corn flour                                 4 tbsp
Oil                                              2 to 3 tbsp
Water                                        to requirement
Salt                                            to taste

-         Cut ½ kg chicken into 8 pieces.
-         In a pan, heat 4 tbsp oil and stir ginger garlic paste.
-         Now add chicken pieces in it and keep stirring for 3 to 4 minutes. Lower the flames, add red chili powder, crushed red chilies, turmeric powder, salt to taste and water in it. Cover the pan with its lid and cook for 15 to 20 minutes or until meat is tender.
-         Then increase the flames and dry up excess water.
-         In a separate bowl, add plain flour, corn flour, black pepper powder, cardamom powder, juice of a lemon, 1 beaten egg and salt to taste. Mix all ingredients and form a smooth batter
-         First coat chicken in plain flour, dip it in prepared batter and deep fry on low flame.
-         Masala Broast is ready to serve.

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