I Made It
- Moderate
- 20 mins
- 4-5
Ingredients
Step 1:
- soak in water:
- chicken whole without skin, 1kg to 1.2 kg
- National Salt 2 tablespoon
- National vinegar, 50 ml
- water as required
Step 2:
- For chicken marination:
- National Red Chili Powder, 2 Teaspoon
- Red Chili Crushed, 1.5 Tablespoon
- National Cumin Crushed, 2 Teaspoons
- National Garam Masala Powder, 1 Teaspoon
- Red Orange Color, Half Teaspoon
- National Ginger Powder, 1.5 Teaspoon
- National Garlic Powder, 2 Teaspoons
- Oil, 50 ml(for marination)
- National Vinegar, 40 ml
- Yogurt, 50 gm
Directions
- Make cuts on chicken and soak in a bowl with salt, water, and vinegar for 30 minutes. (Make sure that chicken is completely soaked in water)
- After 30 minutes take out the chicken and prepare the marination.
Put all the ingredients for marination in a bowl and make a thick paste. - Marinate the chicken in this paste and keep in fridge overnight.
- Heat oil in a wok and deep fry chicken for 20- 25 minutes on low flame.
- Take all the remaining paste that was left in the bowl and in the wok in a frying pan and sauté until water dries and oil separates from masala.
- Serve your chicken with this fry masala paste
