Soaking the chicken in buttermilk tenderises it beautifully.

INGREDIENTS SERVES 3-4 PERSONS

1/2 LITER PLAIN BUTTERMILK

1 KG CHICKEN CUT INTO 10 PIECE WITH BONELESS, SKINLESS

Grind together to form a smooth paste-

2 GREEN CHILLIES STALK REMOVED FINELY CHOPPED

2 TBSP GARLIC AND GINGER PASTE

1 TSPNS CUMIN POWDER

1 TEAPSOON TURMERIC OR HALDI POWDER

2 TBSP GOOD QUALITY GARAM MASALA POWDER

1 TEAPSOON RED CHILLI POWDER

1.5 TEASPOONS SALT

For the batter combine just before frying-

2 CUPS BESAN OR CHICK PEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

MEDIUM WOK AND VEGETABLE OIL FOR FRYING

METHOD-

SOAK THE CHICKEN IN BUTTERMILK, COVER AND REFRIGERATE OVERNIGHT.

DRAIN CHICKEN FROM THE BUTTERMILK AND RESERVE BUTTERMILK. STEAM THE CHICKEN IN A PRESSURE COOKER FOR 1 WHISTLE ON A MEDIUM FLAME UNTIL PAR-COOKED. COOL COMPLETELY.

ADD THE GROUND MASALA PASTE TO THE WET BUT DRAINED CHICKEN PIECES AND MIX WELL SO IT COATS THE CHICKEN PIECES EVENLY.

COVER AND LET SIT IN A COOL PART OF THE KITCHEN FOR 1/2 AN HOUR.

ADD THE CHICK PEA FLOUR MIXTURE TO THE CHICKEN AND TOSS WELL TO COAT EACH PIECE. ADD SOME OF THE RESERVED BUTTERMILK TO ENSURE THE BATTER COVERS THE CHICKEN PIECES COMPLETELY.

HEAT ENOUGH OIL IN YOUR KADAI OR WOK TO COVER THE CHICKEN PIECES WHEN THEY FRY. HEAT THIS OIL ON A HIGH FLAME AND REDUCE TO MEDIUM JUST BEFORE YOU FRY THE PIECES.

FRY 1 PIECE UNTIL GOLDEN BROWN AND COOKED THROUGH. TASTE FOR SALT AND ADJUST SALT FOR BATTER IF REQUIRED. FRY 3-4 PIECES AT A TIME UNTIL GOLDEN BROWN.

SERVE WITH WEDGES OF LIME AND ONION RINGS.

MAKES A GREAT APPETISER AND CAN ALSO BE SERVED WITH A SIDE SALAD OR LENTILS AND RICE.