4-5 chicken legs
11/2 tbsp hung curd
3 tsp ginger-garlic paste
2 tsp kashmiri mirch
1/2 tsp haldi
1tsp garam masala
1tsp oil
2 tsp roasted besan
Salt to taste
Chaat masala to sprinkle on top
METHOD
Mix together curd, ginger-garlic, mirch,haldi, garam masala, oil and marinate chicken pcs in it .leave for 1/2 hour.
Heat oil (for frying) .Add besan on the marinated chicken , mix well . Deep fry chicken legs for a minute. Take out on an absorbent paper.
Press chicken legs with the palm of your hand and deep fry these again till brown. Sprinkle chaat masala on top.
Serve hot with green chutney and onion rings.
No comments:
Post a Comment