Crispy and Spicy Chilli Chicken Recipe - Indian Style Made Simple

To begin making crackling and tangy Chilli Chicken method, sanitize chicken and chop them to bite sized pieces.and cut the onions as well.In a kadai, burning up about 2 teaspoons fat and cumin seeds and wait for a few seconds till they sizzle.

Immediately transfer in ginger, garlic, green chillies, cinnamon sticks, and cloves to bake well till the chillies brown a bit.Once it is done, in a mixer, transfer in the roasted masalas and coriander leaves into it and grind them into fine thick paste.

You can transfer in a bit of liquid to make a paste.Keep this paste aside for later use.In a large mixing dish, transfer in chicken pieces and put in table salt, curd/yogurt into it.

transfer in the ground thick masala paste, turmeric dusting seasoning, corn dusting seasoning, maida, egg white and agitate nicely until the chicken gets coated evenly with all the components.Keep this chicken mixture to infuse for about 4 hours in the refrigerator.Once the chicken is marinated for 4 hours, burning up enough fat to deep wok-fry, in a deep frying wok.Once the fat is burning enough, drop the chicken pieces one by one into the deep frying wok on a low flame to allow them to crisp up.Now once the chicken pieces turn to golden brown colour, take them off from the wok onto a kitchen towel.

wok-fry all the chicken in batches until they are crisp and golden brown.Once all the chicken is fried, in the same burning fat, deep wok-fry the bulb veggie slices and curry leaves till crisp, on a medium high burning up.While serving, dish up crackling fried chicken and top it with some fried onions and curry leaves.dish up crackling and tangy Chilli Chicken method as a side dish with the main meal of steamed rice and Milagu Rasam (Village Style Pepper Rasam) method for dinner with friends and family.