Quick and easy is the only option you're left with when you've got unexpected guest round
BY JYOTI TOPIWALA | APR 29, 2007
You will need:
500g Boneless chicken
100g chickpeas flour
2 tablespoon plain flour
2 green chilli
1 inch ginger
2-3 garlic cloves
½ teaspoon chilli powder
½ teaspoon tumeric powder
½ teaspoon garam masala
1 teaspoon salt
½ teaspoon baking powder
10oz water
300g cooking oil
Method
1. Dice chicken into 1 inch pieces. Wash and drain the chicken until completely drained of water. To marinate the chicken, blend the chillies, ginger and garlic into a paste. Mix the paste with the chicken and add ½ teaspoon of salt and garam masala, then leave to marinate for 2 hours.
2. To make the batter, mix together the plain flour, chickpeas flour, baking powder, chilli powder, tumeric powder and ½ teaspoon of salt. Now add the water and mix well until it is smooth.
3. Pre-heat the oil in a deep fry pan on a medium heat. Take one piece of chicken at a time and dip it in the flour mix before deep frying for 5-6 mins until it's golden brown and crispy. Fry a few at a time for best results and not all at once.
Serve hot or cold as a perfect appetiser or finger food at home with family, friends or for guests.
