Gunpowder Chicken (4)

A favourite recipe from ” Mowgli Street Food” by Nisha Katona.

Gunpowder Chicken (4)
Print Recipe
Gunpowder Chicken (4)
Print Recipe
  1. In a mixing bowl toss the chicken pieces with the garlic, cumin, ground coriander, cinnamon, salt and lemon juice.
  2. Add the beaten egg to the chicken and mix well. Toss the chicken in the gram flour, ensuring it is fully coated and knocking off the excess.
  3. Heat a deep fat fryer to 180 C or set a saucepan over a medium high heat with about 4 cm of oil. It is hot enough when you drop a small amount of batter into it and it floats to the surface.
  4. Fry the chicken in small batches for 6-8 minutes or until golden brown. Carefully remove using a slotted spoon and drain on paper towels.
  5. Once all the chicken has been fried put it into a large mixing bowl and toss with the red chilli, red onion, fresh coriander, Tamarind Chutney, Green Chilli Pickle and salt. Serve immediately.
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