Ingredients
Chicken 300 gm cut into small pieces
Curd 1 and 1/2 tbsp
Ginger garlic paste 1 tsp
Garam masala powder 1/4th tsp
Red chilli powder 1/4th tsp + 1 tbsp
Black pepper powder 1/4th tsp + 1/2 tsp
Chat masala1/4th tsp
Refined flour 5 to 6 tbsp
Corn flour 2 to 3 tbsp
Eggs 2
Salt as per taste
Oil enough for deep frying the popcorns
Procedure
- in a mixing bowl, take the chicken pieces and add into it, curd, ginger garlic paste, 1/2 tsp of salt, 1/4th tsp each of garam masala, chat masala, black pepper, red chilli powder and mix well such that the chicken pieces gets well coated with the masala. Let the chicken marinate for about an hour
- In another bowl, take both the flours, 1 tbsp red chilli powder and mix well
- in a third bowl, break the eggs, add 1/2 tsp salt, 1/2 tsp black pepper powder and beat them
- Now, put the oil to heat in a kadhai at medium high flames
- once the marinating time is over, dip the chicken pieces in the beaten egg, either few at a time or all at once depending on the amount of chicken, and coat well with the egg mixture
- then transfer the egg coated chicken pieces to the flour mixture bowl and coat well with the flour. Shed off the extra flour from the pieces and again transfer them to the remaining egg mixture for the second egg coating
- Now add the crushed oats or corn flakes in the remaining flour mixture and mix well. Transfer the egg coated chicken pieces to the flour oats mixture for the final coating.
- Coat the chicken pieces well with the flour oats mixture and shed off the extra flour from them.
- now add the chicken pieces to the hot oil one by one and fry them till they changes to golden colour. Do not let them turn brown. Do not overcrowd the the chicken pieces while frying
- fry all the popcorns and serve hot, sprinkling some special popcorn spices for extra flavor which I will share in another post. Pair it with some tomato ketchup and en
