Thursday, August 4, 2011



  1. Chicken (cut into medium sized pieces)-1/2 kg
  2. Ginger paste-3/4 tbsp
  3. Garlic paste-3/4 tbsp
  4. Yogurt- 3 tbsp
  5. Chili powder-1/2 to 3/4 tbsp(according to taste)
  6. Salt to taste
  7. All purpose flour-4 tbsp
  8. Cornflour-1 tsp
  9. Water
  10. Cornflakes (crushed)/Bread crumbs-3/4 cup
  11. Oil


  • Combine together ginger paste,garlic paste,yogurt,chili powder and salt.Rub this on to the chicken pieces and refrigerate it  for 4 to 5 hours.
  • Cook the chicken till it is 3/4 th done.
  • Take out the chicken pieces from the stock and keep aside.
  • Add all purpose flour,cornflour and enough water to the stock to form a thick batter.
  • Dip the chicken pieces in this batter and coat with breadcrumbs or crushed cornflakes .
  • Deep fry the chicken till it turns golden brown.Serve with coleslaw.

(You can also bake the coated chicken pieces like i did .All you have to do is just place the chicken on a greased baking tray and bake  until it is crisp on the outside,make sure you turn the sides once during baking.)



  1. Carrot chopped finely-2 tbsp
  2. Cabbage chopped finely- 4tbsp
  3. Yogurt-3 tbsp
  4. Mayonnaise-3tbsp
  5. Salt to taste
  6. Sugar-3/4tsp(optional)
  7. Pepper powder-1/4 tsp


  • Mix all the ingredients well in a bowl and Serve.
Recipe source:Vanitha
Sending this to Serve it-Fried event at Oh taste N see and Krithi's Kitchen

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