Yield: 6 servings
|½ teaspoon||Hot chilli powder|
|1 teaspoon||Garam masala|
|1 teaspoon||Crushed garlic|
|1 teaspoon||Crushed ginger|
|Salt (if needed)|
|5 ounces||Natural yoghurt|
|1 teaspoon||Crushed mint leaves|
|2 teaspoons||Ground coriander|
|6 ounces||Vegetable oil|
Make a paste of chilli, garam masala, garlic, ginger and salt and rub into the chicken. Pour yoghurt over chicken and place in a large pan.
Cook over a low heat and simmer for about 15 minutes until all the liquid has evaporated. Make a batter of the egg yolks, flour, mint and coriander and rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg whites,heat oil in frying pan. Dip marinated chicken in egg white, fry until brown. Try spice variations in this recipe. Cheerz, Mark Herron.