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- Chicken bone less - preferably the breast portion ( See pic ) - 200 grams
- Cornflour 2 teaspoon heaped in measure
- Maida 1 teaspoon heaped in measure
- Egg 1.
Strain any water from the chicken and cut into cubes ( may refer to the photo's ). Add the cornflour and Maida into a mixing bowl and mix well with the egg into a fine smooth paste. Add a pinch of salt. Put the chicken into the batter.
Deep fry the chicken cubes until they are light golden. Make sure you do not fry them for long, else may take away the tender feel of the chicken.
Now for the the flavouring:
- 15/20 pieces of Garlic - Finely chopped
- 2/4 green chillies- Finely chopped
- 6/8 leaves of Curry leaves ( what we call as Curry patta )
- Four teaspoons of curd
- 1/2 teaspoon of corn flour
- Chicken colour ( food color - Bush brand is reliable "Orange Red" )
- 1 teaspoon of tomato & chilly sauce
- 8/10 drops of vinegar & soy sauce
- Ajin-moto (MSG as widely know) - you may avoid if children would join us
Base Sauce: Add four spoons of curd in a mixing bowl, to this add half spoon of cornflour, chicken color, tomato & chilly sauce and stir well. Add salt to taste here in the base itself. Note; You may want to add 1/2 cup of water if the curd is thick.
Cooking : In a wok (Kadai), take 2 tablespoons of refined oil and heat it up. First the chillies followed by Curry leaves and then by the Garlic. Wait until the aroma of Garlic sets off ( you may chose to wait till golden or light golden color). To this add the fried chicken cubes and stir well. Add Vinegar and soy sauce and then add the base sauce which we have made and kept ready. Stir until even coating of the color/base happen on the chicken cubes.
Set up on a serving plate and for the food feel add freshly chopped Dhaniya leaves.
Have fun and enjoy and do let me know your feedback.
