बाहर से Kripsy🍗 अंदर से Juicy Chatkara Chicken

Ingredients

• 1 kg Chicken Breast (boneless, skinless, cut into bite‑size pieces with shallow slits on each piece)
• 2 tablespoons Ginger Garlic Paste
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 1 teaspoon Dried Red Chili Flakes
• 1 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Neutral Oil (for marination)
• 2 tablespoons Oil (for the gravy)
• 2 tablespoons Soy Sauce
• 2 tablespoons Tomato Ketchup
• 1 tablespoon Ginger Garlic Sauce
• 1 teaspoon Vinegar (white or apple cider)
• 1 teaspoon Honey
• 1/2 teaspoon Black Pepper (coarsely ground)
• 1 cup Cornflakes (crushed to coarse crumbs)
• 1/2 cup All-Purpose Flour
• 1 Egg (large, beaten)
• 2 cups Oil for Deep Frying (neutral oil, maintain 350°F)
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Amchur (Dry Mango Powder)
• a pinch Hing (Asafoetida)
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Dried Oregano

Instructions

1. Cut and Score the Chicken

   Using a sharp knife, cut the chicken into bite‑size pieces and make a shallow slit on each piece to allow the marinade to penetrate.

   Time: PT5M

2. Marinate the Chicken

   In a zip‑lock bag, combine the chicken pieces with ginger‑garlic paste, chopped coriander, chili flakes, chili powder, salt, lemon juice and 2 Tbsp oil. Mix well, seal, and refrigerate for 30 minutes.

   Time: PT30M

3. Prepare the Chaatkara Gravy

   Heat 2 Tbsp oil in a saucepan over medium heat. Add a pinch of chili flakes and coarsely ground black pepper, stir for 10 seconds. Add soy sauce, tomato ketchup, ginger‑garlic sauce, vinegar and honey. Reduce the mixture, stirring constantly, until it thickens slightly (about 5‑7 minutes).

   Time: PT10M

   Temperature: Medium heat

4. Half‑Cook the Chicken in Gravy

   Add the marinated chicken (including any excess marinade) to the reduced gravy. Cook uncovered over medium‑high heat, stirring occasionally, until the chicken is about 50 % cooked through and the sauce coats the pieces (approximately 8‑10 minutes).

   Time: PT10M

   Temperature: Medium‑high heat

5. Cool the Chicken

   Transfer the half‑cooked chicken to a plate, spread in a single layer and place in the refrigerator for 10 minutes to firm up and let the sauce set.

   Time: PT10M

6. Set Up the Coating Stations

   Place flour in one shallow dish, beaten egg in a second, and crushed cornflakes mixed with the dry spice blend (red chili powder, coriander powder, amchur, hing, cumin powder, dried oregano, salt, and black pepper) in a third dish.

   Time: PT5M

7. Coat the Chicken Pieces

   Take each chicken piece, dredge first in flour (shake off excess), dip into the beaten egg, then press into the cornflake‑spice mixture ensuring an even crust. Place coated pieces on a tray.

   Time: PT10M

8. Deep Fry the Coated Chicken

   Heat 2 cups oil in a deep‑frying pot to 350°F (175°C). Fry the coated chicken in batches, turning gently, until golden brown and crisp (3‑4 minutes per batch). Remove with tongs and drain on paper towels.

   Time: PT8M

   Temperature: 350°F

9. Final Glaze (Optional)

   If any reduced gravy remains, toss the fried chicken quickly in the sauce so each piece gets a glossy finish.

   Time: PT2M

10. Serve

    Arrange the hot Chicken Chaatkara on a serving platter, garnish with fresh coriander leaves, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g