• Chicken with skin                            8 pieces
  • Ginger powder                                2 tsp
  • Garlic powder                                  2 tsp
  • Vinegar                                             4 tbsp
  • Oil                                                      2 tbsp
  • Sugar                                                1 tbsp
  • National red chilli powder            2 tbsp
  • National salt as per taste
  • Milk                                                   2 cups
  • Lemon juice                                     4 tbsp
  • Yogurt                                               ½ cup
  • Egg                                                    2-3
  • Tempura flour                                 1 cups
  • National Broast Masala                 1 pack
  • Oil for frying


  • Add milk, yogurt and lemon juice in a large mixing bowl and whisk it.
  • Add chicken and soak for 1 hour to overnight to tenderize the chicken.
  • Drain off the butter milk and marinate with garlic powder, ginger powder, vinegar, oil, sugar, red chilli powder and salt. Mix well and leave for another 1-2 hours.
  • In another mixing bowl add National Broast Masala and tempura flour. Mix well.
  • Dip the chicken in National Broast Masala mixture.
  • Dip the seasoned chicken in the beaten egg and then coat well in the National Broast Masala mixture.
  • Heat oil in a deep pot.
  • Fry the chicken in the oil until brown and crisp.
  • Serve hot.