Saturday, July 26, 2008
Corn-flour garlic chicken (dry)
This is a dish that is strictly my own experiment.
Boneless chicken - 500 gms
Butter milk/ beaten curd - 1/2 cup
Garlic paste - 2 tsp
Crushed pepper - 1 tsp
Salt to taste
Cut the chicken into strips approximately 1 by 2 inches. Add the rest of the ingredients and keep aside to marinate for half an hour.
Corn flour - 2tsp
Dried herbs - oregano, tarragon (optional)
Salt - a pinch
take the chicken pieces from the marinade and evenly coat the corn flour mixture. Refrigerate for 10 minutes for ease in frying. add oil in a shallow frying pan and wait till it is hot. I used about 1 tbsp of oil.Shallow fry the pieces until the chicken is evenly brown.
Take the pieces from the oil and add the left-over marinade to the oil. Reduce till the oil comes on top and coat the fried pieces. THIS STEP MAYBE AVOIDED FOR THOSE WHO WANT THE CHICKEN CRISPY.
Garnish with spring onions and serve hot.