Recipe by Ivan Pereira
To marinate:
6 tsp kashmiri chilli powder
1 tsp chicken kabab/65 powder
1 tsp tandoori powder
1 tsp garam masala
1/2 tsp haldi
2 tsp salt
1 tsp bafat powder
2 tbsp vinegar
2 tbsp water
Ingredients:
1 kg chicken (cut into large pieces with slits)To marinate:
6 tsp kashmiri chilli powder
1 tsp chicken kabab/65 powder
1 tsp tandoori powder
1 tsp garam masala
1/2 tsp haldi
2 tsp salt
1 tsp bafat powder
2 tbsp vinegar
2 tbsp water
Steps:
- In a bowl, mix all the marinade ingredients and make a paste.
- Apply on the chicken and in between the slits.
- Leave it out for about an hour then refrigerate for 24 hours before you shallow fry.
- Fry the chicken well on all sides, alternating between medium and high heat. Alternatively, air fry in a single layer for 22 - 25 minutes at 390. Flip halfway through.
- ENJOY!
Notes:
- Leaving the skin on makes the chicken fry more tasty.
- Store any excess paste in an airtight container in the fridge.