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Ingredients
For Marinade:
- 7-8 pieces chicken thigh
- 4 tbsp curd
- 2 tsp Pepper
- Salt - to taste
- 1 tsp garlic-ginger paste
- 1 tsp Lime juice
Other Ingredients:
- 1/2 tbsp Chili Sauce
- 1/2 cup Babycorn
- sunflower oil
- 1/2 each Yellow & Red Bell Pepper
- 1/2 green capsicum
- 1 whole Carrots - 1
Ingredients
For Marinade:
Other Ingredients:
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Instructions
- Pierce the chicken with a fork. Marinate it with curd, pepper, salt, garlic & ginger paste and lime juice. Keep aside for 2 hours.
- Add 1 tablespoon oil on a non-stick pan and fry the marinated chicken for 5 minutes in high flame to remove moisture from the chicken. After 5 mins of frying, cover the chicken and let it cool.
- Prepare the batter while the chicken is frying. Add egg to a whisking bowl and whisk well, add cornflour and milk gradually into the mixture as required, add salt, pepper and honey as per taste. Keep stirring the mixture until it is a smooth paste. Make sure it’s not too watery.
- Dip the chicken in the batter, and roll it in the crumbs. Then use the same pan with some more oil, to deep fry the chicken.
- Slice the vegetables lengthwise. Add some chilli sauce, honey, salt and saute or stir fry the vegetables in a non-stick pan, and your sides are ready. Serve the Fried Chicken with sauteed vegetables and garlic bread for maximum enjoyment.