6 tbsp ginger-garlic-g.chilli paste ( appx 2 tbsp ginger paste and 4 tbsp garlic paste with 1 tsp thai green chilies mixed in)
1 tsp kasuri methi (dried fenugreek leaves)
2 tbsp fresh ground coriander seeds
1 tbsp chat masala and more to sprinkle
½ cup lemon juice plus fresh lemon slices
1 tbsp red chili powder
2 tsp salt
sliced red onions and fresh coriander leaves for garnish
Canola or any other vegetable oil to deep fry.
Instructions
Cut chicken into 6-8 large pieces. Make slits in the meat.
Marinade with lemon juice for 10 min
Add the rest of the ingrediants, marinade and keep fr 1 hr to overnight (don't marinade for longer than 12 hours, else the chicken starts to get mushy as acid starts dissolving the flesh)
Deep fry in canola oil in a wok, with enough oil to cover the chicken pieces completely. Drain on a paper towel to soak excess oil.
Make sure the pieces are fried to reach an internal temperature of 165 ºF
Garnish with sliced red onions, freshly chopped cilantro leaves, lemon juice and chat masala.
Serve hot.
Recipe by The Lady 8 Home at https://www.thelady8home.com/fried-chicken-from-minnies-kitchen/