Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | Chicken legs |
½ teaspoon | Hot chilli powder |
1 teaspoon | Garam masala |
1 teaspoon | Crushed garlic |
1 teaspoon | Crushed ginger |
\N \N | Salt (if needed) |
5 ounces | Natural yoghurt |
2 \N | Eggs |
1 teaspoon | Flour |
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.