Tandoori Murgh Pakora (batter-fried Chicken)

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 kg boneless chicken breast, cut into 3 cm cubes
• oil (for deep frying)
• 1/2 cup low-fat plain yogurt, beaten till smooth
• 1 teaspoon ginger, with
• 1 teaspoon garlic, in a paste
• 1 tablespoon lime juice
• 1 teaspoon mint paste
• 100 g gram flour (besan)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons red chili powder
• 1 teaspoon mango powder (amchur)
• 1 teaspoon thyme (ajwain)
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, i use bush company's red food colour here)
• 1/2 teaspoon asafetida powder (hing)
• 3/4 cup water
• chat masala

Recipe

• 1 mix all the ingredients for the marinade.
• 2 add the chicken cubes.
• 3 mix well.
• 4 set aside for 2 hours.
• 5 mix all the ingredients for the batter in a bowl.
• 6 beat well.
• 7 the batter should have a thick, but flowing consistency.
• 8 add the marinated chicken cubes to the batter.
• 9 keep aside for 30 minutes.
• 10 deep-fry the chicken in hot oil till crisp.
• 11 place the pakoras on a platter.
• 12 sprinkle with chaat masala and serve.