For marination
1 kg Chicken
1 tsp garlic paste
1 tsp ginger paste
1 tsp red chillie powder 1 tsp white paper
Salt to taste
1 kg Chicken
1 tsp garlic paste
1 tsp ginger paste
1 tsp red chillie powder 1 tsp white paper
Salt to taste
For coating
3 eggs (put 2 tbsp chillie sauce and soya sauce and 1 tsp mustared paste in the eggs)
3 eggs (put 2 tbsp chillie sauce and soya sauce and 1 tsp mustared paste in the eggs)
White flour for coating
4 tbs corm flour
Bread crumbs for coating.
Ingredients
- Add all above spice in the chicken and marinade it for 2 hours.
- Pour 1 glass of water in the karahi and put all marinate chicken in it and cook till 15 minutes or water will be evaporate (chicken should be half cooked).
- Then coat the chicken in the flour and then in egg batter and coat it with the bread crumbs in the end.
- Coat all the chicken and then deep fry it on low flame.
- When the chicken turns into golden color then remove it from oil and put it on paper towel.
- Allow the paper to absorb oil.
- Serve hot with French fries and ketchup.