Preparation
1
In a large mixing bowl, add the chicken pieces.
2
Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, salt, and lemon juice to the chicken.
3
Mix well until the chicken is coated with the spices.
4
Marinate the chicken for at least 30 minutes or refrigerate overnight for better flavor.
5
Once marinated, add corn flour and all-purpose flour (maida) to the chicken. Mix well to coat the chicken evenly.
6
In a separate bowl, beat the egg and add it to the chicken. Mix everything together.
7
Heat oil in a deep-bottomed pan or kadai over medium heat.
8
Once the oil is hot, carefully drop the marinated chicken pieces, a few at a time, into the hot oil.
9
Fry the chicken until it turns golden brown and crispy. Stir occasionally to ensure even frying.
10
Remove the chicken from the oil using a slotted spoon and drain it on a paper towel to remove excess oil.
11
Repeat the frying process for the remaining chicken pieces.
12
In a separate pan, heat 1 tablespoon of oil.
13
Add curry leaves and chopped green chilies. Sauté for a minute.
14
Add the fried chicken pieces to the pan and toss them with the curry leaves and green chilies.
15
Cook for 2-3 minutes, stirring occasionally, to allow the flavors to blend.
16
Serve hot as an appetizer or as a side dish with rice or roti.
