By Sushmita Sengupta
Chicken – 1 kg boneless cut into small pieces Rice flour – 1/4 cup Corn Flour – 1/4 cup All Purpose Flour – 1/4 cup Chilli Powder – 2 tbsp Turmeric powder – 1 tsp
Garam Masala Powder – 1 tbsp Ginger Garlic Paste – 2 tbsp Lemon Juice or Vinegar – 1 tbspor to taste Salt to taste Thick Curd – 1/2 cup Oil for Deep frying
Take a bowl and mix all the ingredients except oil and all the three types of flour. Leave it to marinate overnight.
Take the chicken out of the fridge an hour before frying let it come to room temperature.
Add rice, corn flour, maida and mix well.
Drop the chicken in hot oil, fry till golden.
Drain it, serve hot with onions and lemon wedges.