2. Add beaten egg, a pinch of salt and corn flour to the marinated chicken. Mix well.
3. Heat oil in a pan at medium-high heat and deep or shallow fry the chicken pieces in 2 – 3 batches for about 5 – 7 minutes or until fully cooked. Transfer to a paper towel.
4. Heat 1.5 tbsp oil in a pan over medium heat. Splutter cumin seeds and add ginger, garlic, green chilies and curry leaves. Cook for 1 minute. Add cumin powder and kashmiri chilly powder. Cook for 30 seconds or until their raw smell disappears. Add chilly garlic sauce and cook for a few seconds. Add 1/4 cup water, a pinch of salt and mix well. Cook for a seconds and add the fried chicken pieces. Mix well. Cook for a minute. Switch off. Sprinkle chopped cilantro and serve immediately with onion rings and lemon wedges. Enjoy!!
Is there any other option for chilly garlic sauce?
looks so yummy. definitely going to try.. did you use store bought garam masala or home made ?
Really grateful for this recipe. I’ve had it and it is unique and wonderful. For me, the curry leaf is critical. So much so that I’ve got 2 curry leaf trees growing since I could not find it in any stores. It Has to be fresh, and there is No substitute.