The Ultimate Yummy Chicken

Yummy Chicken!!

This dish perfectly fits the title, if you are non veg hogger – this one is highly recommended chicken recipe for you. I am placing the word “highly” in the spotlight because its indeed the yummiest and unique chicken recipe that I accidentally tried and hashim enjoyed every bite of it. The chicken comes out so moist and charmingly moreish, due to the essence of Indian spices and touch of yogurt. The dish is quite simple, which is why it is great for busy kitchen queens. Frying the chicken in a hot oil means you get evenly cooked – juicy chicken and still have crispy top, without putting a lot of effort. Serve it as a starter or make a large portion and serve hot with crispy wheat paratha's or with brown rice, or just have it plain– they are much more exciting than an average chicken recipe. It is surely fulfilling, but not at all satisfying.

Best part? This recipe doesn’t necessitate all-purpose flour usage or anything that is unhealthy to munch, it takes 8 minutes and above all it is finger licking good!

     

The Ultimate Yummy Chicken

Marination Time: 2 hours or overnight

Cooking Time: 8 minutes

Total Time: 2 hours, 8 minutes

Serves: 3 persons

Ingredients:

10 pieces, chicken, avoid frozen ones

1 teaspoon Garlic powder

1 Lemon

3 tablespoons Red chili powder, add more if you prefer extra hot

1 teaspoon Paprika powder

1 tablespoon cumin powder

1 teaspoon Orange food color

½ cup Yogurt

1 egg, properly beaten

3 tablespoons Corn flour

1 teaspoon Salt or as per your taste

1 cup Cooking oil, for shallow frying

Lemon wedges, garnish

1 tablespoon chaat masala powder, optional

Recipe:

• Marinate chicken by adding ½ cup yogurt, 1 teaspoon paprika powder, 1 tablespoon cumin seeds powder, 3 tablespoons red chili powder, 1 teaspoon orange food color, 1 teaspoon salt, 1 teaspoon garlic powder, 1 tablespoon cooking oil, ½ tablespoon chaat masala powder and mix everything evenly. Later, squeeze entire lemon and massage chicken pieces properly.
• Once sorted, cover and refrigerate it for 2 hours or overnight.
• Before frying the pieces, add ½ beaten egg, 3 tablespoons of corn flour and mix well. If needed, add remaining beaten egg mixture and mix.
• In a deep pot, heat 1 cup cooking oil on a medium flame. Once done, add coated chicken piece one by one into the hot cooking oil and allow it to shallow fry on a medium flame uninterrupted for at least 2 minutes. Change the sides and repeat the same process for another 2 minutes. Frying chicken in an uninterrupted manner keeps the coating intact. If you prefer deep frying these pieces – simply consider the steps in 3 cups of hot cooking oil.
• Once the chicken coating becomes strong, fry the chicken from all the sides for another 4 minutes. As soon as the chicken turns golden brown from outside, dish out and garnish with some lemon wedges, sprinkle a little bit of chaat masala powder and enjoy with any choice of salad you like. Enjoy.