Spicy Chicken dry fry

Ingredients:

To Marinade:

Chicken: 1 kg

Ginger: 1 inch

Garlic: 8 to 10 cloves

Freshly Grounded Black Powder: 1 tbsp

Kasuri Methi: 1 tsp

Turmeric Powder: 1/4 tsp

Coriander Powder: 3 tsp

Kashmiri Red Chilli: around 10 to 12 (soaked in water)

Garam Masala: a pinch

Corn Flour: 2 tbsp

Yoghurt or lemon juice: 3 Tbsp

Salt to taste

Method

Cut the chicken into small one-inch bite size pieces. Then grind red chillies along with ginger garlic to a fine paste. Take a bowl add the paste, black pepper powder, turmeric powder, coriander powder, kasuri methi, yoghurt, garam masala powder salt and corn flour and mix it well. Marinate chicken leave it in the fridge for minimum 2 hours or max 6 hours. In a nonstick pan, heat the oil, add marinated chicken pieces in batches and deep-fry it .At a medium heat it just takes about 5-8 minutes to cook each batch. Once done, drain them in a kitchen towel to remove excess oil. Serve with mint and yoghurt dip as a star.