Hard

Rice flour

Tablespoon

Vegetable oil

Water

glass

Baking soda

Pepper

Cumin

teaspoon

Flour

Besan / Gram flour

Salt

pinch

Lemon juice

Soup spoon

Garam Masala

Turmeric powder

Chilli powder

Ginger-Garlic Paste

tablespoon

Whole chicken

Chicken Kondattam

<p>Marinating the Chicken:In a mixing bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well, ensuring that the chicken is coated with the marinade.Allow the chicken to marinate for at least 30 minutes to 2 hours. The longer the marination, the better the flavor.</p>

<p>Frying the Chicken:Heat vegetable oil in a deep frying pan over medium-high heat.While the oil is heating, prepare the batter. In a separate bowl, combine chickpea flour, rice flour, red chili powder, cumin powder, black pepper powder, baking soda, and salt.Gradually add water to the dry ingredients to create a smooth and thick batter. The batter should be thick enough to coat the back of a spoon.Dip the marinated chicken pieces into the batter, ensuring they are well coated.Carefully drop the chicken pieces one by one into the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary.Fry the chicken until it turns golden brown and crispy. This should take about 4-5 minutes per batch.Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.Repeat the process for the remaining chicken pieces.Serve the Chicken Kondattam hot, garnished with fresh coriander leaves or curry leaves.</p>

Hard

150 min

Snack

Indian

Servings

2

Nutrition

/ per serving

Directions

Step #1

120 min.

Step #2

20 min.

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