Eating Well on A Budget
This Southern Indian dish is a flavour packed take on fried chicken, but can also be made vegetarian by using cauliflower instead of chicken.
500gms chicken pieces
1 tsp ginger paste
1 tsp garlic paste
½ tsp black pepper powder
½ tsp garam masala
1 tbsp curry leaves, finely chopped
1 tbsp coriander leaves, finely chopped
½ cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 tbsp lemon juice
2 tbsp cornflour
1 tbsp yoghurt
1 egg, beaten
1 tsp salt, or to taste
Oil to deep fry
1 drop red food colour (optional)
Lemon wedges and coriander leaves for garnish
In a bowl, add chicken pieces along with ginger and garlic pastes, red chilli powder, black pepper, garam masala, cumin powder, coriander powder, chopped curry leaves, chopped coriander leaves, lemon juice, beaten egg, salt, cornflour, yoghurt and food colour, and mix well. Cover and leave it to marinate for 30 minutes.
Heat oil for deep frying. Once the oil is hot or at 180c, add a few chicken pieces into the oil without crowding the vessel and cook on medium heat. Deep fry the chicken pieces till they are cooked and golden brown.
Remove the chicken onto some paper towels to drain. Repeat with rest of the chicken pieces. Garnish with coriander leaves, and a few lemon wedges and serve hot.
NOTE: Vegetarians can replace chicken with cauliflower to make Gobi 65.