INGREDIENTS

• 4 Chicken breasts (cut into strips)
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• To taste Salt
• 2 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 1/2 tsp Cumin powder
• 1 Cup Oil
• 2 Tbsp Flour
• 1 Tbsp Cornflour
• 1 Egg
• 1 tsp Kashmiri chilli powder
• 500 Ml Soda
• 4 Guntur chillies
• 1 tsp Mustard seeds
• 6-7 Curry leaves
• 5-6 Peppercorns

INSTRUCTIONS

Marination of the chicken

• In chicken strips add ginger and garlic paste, salt, turmeric, red chilli powder, coriander powder and oil for binding.
• Mix well and put it in the fridge for 15-20 minutes.
• Now add one egg, soda, flour and corn flour for the batter.
• Put the batter in the fridge for 30 minutes.
• Pour the batter onto the chicken strips.
• Now deep fry them. Don't forget to switch on the SUNFLAME FOCUS 60/90 CHIMNEY.

TEMPERING

• Add oil in a tadka pan and add Guntur chilly, mustard seeds, curry leaves and sea salt.
• Pour it on the deep fried chicken.
• Serve hot.

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