GARLIC CHICKEN FRY By Lavisha Castelino

GARLIC CHICKEN FRY 

First Marinade: 
500gm Chicken cut into medium pieces (boneless preferred)
Finely chopped garlic – half a bulb
1 Tbsp of Ginger garlic paste
½ Lemon (juice)
½ Tsp Turmeric Powder
Salt
Marinate and keep for at least 20 mins.

Second Marinade: 
3 Tbsp of Oil
Finely chopped garlic – half a bulb
¼ Tsp Turmeric Powder
2 Tsp Besan (Gram Flour)
2 Tbsp yoghurt
1 Tsp of Coriander Powder
½ Tsp Jeera Powder
¼ Tsp Garam Masala Powder
1 Tsp Baffat Powder 
1 Green Chilli finely chopped
Lemon juice
Salt

In a pan, take 3 Tbsp of oil, fry the finely chopped garlic for some time till the raw smell goes off, add a quarter spoon of turmeric, mix it in, add 2 Tsp Besan, immediately switch off the gas and mix the Besan in the oil well so that there are no lumps. Take this in a vessel and once it cools down, curd, coriander powder, jeera powder, garam masala powder, Baffat powder (I use products from Moras Kitchen), mix everything well, add 1 green chilly finely chopped, add the required salt and lime. Check the taste and adjust the salt and spice as per your taste. Mix the previously marinated chicken in and keep it at least for an hour.

Shallow fry on low to medium flame for about 20 minutes till it gets a golden fried color. Add a little Chaat masala and Coriander for garnishing.

By Lavisha Castelino | Kottara ward