2poundsBoneless and skinless chicken cut into 1 inch cubes
2teaspoonsTurmeric
1tablespoonRice flour
1cupGram flour or Chickpea flour
2teaspoonsPaprika
2teaspoonsGinger and Garlic paste
2teaspoonsSalt
1teaspoonBaking soda
½teaspoonBaking powder
4cupsVegetable oil or Canola Oil or Peanut Oil
2teaspoonsRed chili or Cayenne powder
Instructions
Mix all dry ingredients 2 teaspoons Turmeric, 1 tablespoon Rice flour, 1 cup Gram flour or Chickpea flour, 2 teaspoons Paprika, 2 teaspoons Salt, 1 teaspoon Baking soda, ½ teaspoon Baking powder, and 2 teaspoons Red chili or Cayenne powder in a bowl. Add water to dry mix and make a sticky batter.
Wash 2 pounds Boneless and skinless chicken cut into 1 inch cubes in cold water. Drain and pat dry with paper towel to remove excess moisture. Add2 teaspoons Ginger and Garlic paste to chicken and mix.
Add chicken to the batter, mix, and marinate for 15 mins. During this time place a deep dish and heat 4 cups Vegetable oil or Canola Oil or Peanut Oil on medium high heat.
Using two spoons carefully add chicken pieces coated with batter to the hot oil.
Deep fry the chicken until golden brown with occasional mixing. This may take up to 10 to 12 mins for each batch. Note: Handle the hot oil with extra caution. Do not fill the pan with oil to the brim. Add chicken only when the oil is hot and deep fry in small batches. Leave room for chicken to expand.
Drain oil and let fried chicken rest for 10 mins until they are lukewarm. Garnish with cilantro and serve them with slice of onion, lime, and a green chilly.