Imperial Chicken Recipe

Chicken: 1 kg (16 pieces)
Ginger garlic paste: 1 tablespoon
Orange color: A pinch
Corn flour: 5 tablespoon
Roasted coriander crushed: 1 tablespoon
Egg: 1
Roasted cumin: 1 teaspoon
Yogurt: Half cup
Salt: 1-1/2 teaspoon
Allspice: 1 teaspoon

Oil: For deep-frying

Take chicken pieces and wash them well.  Leave it for a while to dry out. Now add spices and other ingredients. Start with ginger garlic paste, corn flour, roasted coriander crushed, roasted cumin, salt, all spice powder, yogurt, orange color and egg. Mix all well and leave it aside for a few hours. This will help chicken to absorb all the flavors.  If you want to serve in dinner, you can marinate chicken in daytime and keep it in refrigerator. At night, you can take it out and heat oil in a deep pan. Deep fry until done. Serve with paratha or naan bread.

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