Koliwada Chicken

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate 30 minutes.

2. 2

   Make batter: Combine 3 tbsp rice flour, 2 tbsp cornflour, 1 tsp red chilli powder, half tsp turmeric and salt. Mix with marinated chicken to coat every piece.

3. 3

   Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium-high.

4. 4

   First fry: Fry chicken pieces in batches for 6-8 minutes until cooked through. Do not crowd. Remove and drain.

5. 5

   Increase heat: Raise oil temperature to high.

6. 6

   Second fry: Refry the partially cooked chicken for 2-3 minutes until very crispy and dark golden.

7. 7

   Drain: Remove and drain on paper.

8. 8

   Make tarka: Heat 2 tbsp oil in a pan. Add sliced shallots, curry leaves, green chillies and chopped ginger-garlic. Fry until golden.

9. 9

   Toss chicken: Add the fried chicken to the tarka. Toss on high heat 2-3 minutes.

10. 10

    Serve: Sprinkle chaat masala and lemon juice. Koliwada chicken is crispy, spicy and addictive. Serve as a starter with mint chutney.