8 chicken drumsticks/breast
100 ml curd
1 beaten egg
50 gm all purpose flour
50 gm bread crumbs
2 tsp chilli powder
1 tsp white pepper powder
1 tsp dried and powdered onion
1 tsp dried and powdered basil/tulsi leaves
1 tsp dried and powdered oregano/omam leaves
1 green chilli, chopped
1 tsp dried and powdered garlic
1 tsp dried and powdered ginger
Salt to taste
Oil for frying
Wash and clean chicken.
Drain water well from chicken.
Add beaten egg, curd, 1/2 tsp chilli powder,
salt to chicken and mix well.
Marinade it for at least 3 to 4 hours.
Ground all purpose flour, green chillies, white pepper, oregano,
garlic, ginger, basil or tulsi leaves, remaining chilli powder, salt.
Cover marinated chicken with ground spicy all purpose flour mix
and then with bread crumbs.
Heat oil in a thick bottom kadai/wok and deep fry the chicken in a slow fire till it is cooked.
Serve hot with tomato ketchup.
Courtesy: Chef Divya Burman