Ingredients
-
- Boneless chicken cut into 1 inch pieces 400 grams
- Lemon juice 1 tablespoon
- Salt to taste
- Ginger-garlic paste 1 tablespoon
- Red chilli powder 2 teaspoons
- Butter 2 tablespoons
- Gram flour (besan) 1 tablespoon
- Hung yogurt 1 cup
- Mustard oil 2 tablespoons
- Oil for shallow frying
- Chaat masala to sprinkle
- Fresh mint sprigs for garnishing
- Onion rings to serve
- Lemon wedges to serve
- Spice mix
- Mustard seeds 1 teaspoon
- Fennel seeds (saunf) 1 teaspoon
- Onion seeds (kalonji) 1 teaspoon
- Fenugreek seeds (methi dana) ½ teaspoon
- Black salt (kala namak) ½ teaspoon
Method
Step 1
Take chicken pieces in a bowl. Add lemon juice, salt, ginger-garlic paste and chilli powder and mix well. Set aside for 15-20 minutes.
Step 2
Heat butter in a non-stick pan. Add gram flour and sauté till fragrant. Remove from heat and set aside.
Step 3
To make spice mix, dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds for a minute. Transfer into a mortar, add black salt and crush coarsely with a pestle.
Step 4
Take yogurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and whisk well.
Step 5
Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.
Step 6
Heat some oil in a non-stick pan. Add marinated chicken pieces and shallow-fry till golden and fully cooked.
Step 7
Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon wedges.