Chicken Phuraula (Chicken Tenders Deep Fried in Spiced Lentil Batter)


2 cups flour of black lentils
2 beaten eggs
2 cups milk
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/4 teaspoon asafetida
Salt and Pepper

2 lbs chicken breast, cut into 1-inch strips
Oil for deep frying

1 tablespoon cumin powder
1 tablespoon mustard oil (vegetable oil can also be used)
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt and Pepper

Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, combine all batter ingredients to form smooth batter. Cover and refrigerate until used. Marinade chicken strips in marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces before dipping into the spiced lentil batter. Dip in the batter and deep fry until the chicken tenders are golden brown. Serve hot with tomato achar.

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