Chicken Koliwada with Special Green Chutney

Ingredients

• 500 grams Chicken breast (Cut into large, diagonal slices for juiciness)
• 11-13 cloves Garlic cloves (8-10 for marinade, 3 for chutney)
• 2 inch Ginger (1 inch for marinade, 1 inch for chutney)
• 7-8 pieces Green chillies (3 for marinade, 4-5 for chutney; use spicy variety)
• 1.5 cups Fresh coriander (cilantro) (Some for marinade paste, 1/2 cup for chutney)
• to taste Salt (For marinade and chutney)
• 1 whole Lemon juice (Juiced, for marinade)
• 2 teaspoons Chaat masala (1/2 tsp for marinade, large pinch for chutney, rest for garnish)
• 0.5 teaspoon Dry mango powder (amchur) (For marinade)
• 0.5 teaspoon Cumin powder (For marinade)
• 1 teaspoon Coriander powder (For marinade)
• 0.5 teaspoon Black salt (1/4 tsp for marinade, large pinch for chutney)
• 1 pinch Black pepper powder (For marinade)
• 1 pinch Asafoetida (hing) (For marinade)
• 2 teaspoons Kashmiri red chilli powder (For color, not too spicy)
• 1 teaspoon Spicy red chilli powder (For heat)
• 0.5 teaspoon Carom seeds (ajwain) (Crushed, for marinade)
• 1 pinch Baking soda (For marinade)
• 2 teaspoons Oil (For marinade, plus extra for deep frying (about 1 liter))
• 1 egg Egg white (Remove yolk, use only white)
• 1 pinch Red/orange-red food color (organic preferred) (Optional, for color)
• 3-4 tablespoons Corn flour (cornstarch) (For coating, add gradually)
• 3-4 teaspoons Gram flour (besan) (For coating, add gradually)
• 1 cup Fresh mint leaves (For chutney)
• 1 small Onion (For chutney)
• 1 small Tomato (For chutney)
• 1 small piece Tamarind (For chutney)
• 1 small piece Jaggery (For chutney, to balance flavors)
• 3-4 cubes Ice cubes (For chutney, to retain color)
• as needed Water (For grinding paste and chutney)

Instructions

1. Prepare Ginger-Garlic-Chilli Paste

   In a mixer grinder, blend 8-10 garlic cloves, 1 inch ginger, 3 green chillies, a handful of fresh coriander, and a splash of water to make a smooth paste. Set aside.

   Time: PT5M

2. Cut Chicken

   Cut 500g chicken breast into large, diagonal slices. Aim for thick, uneven pieces to keep the chicken juicy.

   Time: PT5M

3. Marinate Chicken

   Transfer chicken to a bowl. Add salt to taste, juice of 1 lemon, all the ginger-garlic-chilli paste, 1/2 tsp chaat masala, 1/2 tsp dry mango powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp black salt, a pinch of black pepper, a pinch of asafoetida, 2 tsp Kashmiri red chilli powder, 1 tsp spicy red chilli powder, 0.5 tsp crushed carom seeds, a pinch of baking soda, and 2 tsp oil. Mix and massage thoroughly.

   Time: PT7M

4. Rest/Marinate Chicken

   Let the marinated chicken rest for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor.

   Time: PT30M

   Temperature: 25°C

5. Add Egg White and Food Color

   Add a pinch of red/orange-red food color (optional) and the white of 1 egg to the marinated chicken. Mix thoroughly.

   Time: PT2M

6. Coat Chicken with Corn Flour and Gram Flour

   Gradually add 3-4 tbsp corn flour and 3-4 tsp gram flour, mixing after each addition. The coating should be thin and barely cover the chicken. If too dry, sprinkle a little water with wet hands.

   Time: PT5M

7. Prepare Green Chutney

   In a mixer grinder, blend 1 cup mint, 1/2 cup coriander, 3 garlic cloves, 1 inch ginger, 1 small onion, 1 small tomato, 4-5 green chillies, 1 small piece tamarind, salt to taste, a large pinch of black salt, a large pinch of chaat masala, 1 small piece jaggery, 3-4 ice cubes, and a splash of water until smooth.

   Time: PT7M

8. Heat Oil for Frying

   Heat about 1 liter of oil in a deep pan or kadhai to 175°C. Keep flame high and monitor temperature.

   Time: PT5M

   Temperature: 175°C

9. First Frying (Batch Fry)

   Add chicken pieces in batches, holding each piece in the oil for 1-2 seconds before releasing to prevent sticking. Do not overcrowd. Fry each batch for 3-4 minutes until almost cooked and lightly golden. Remove to a sieve or rack.

   Time: PT12M

   Temperature: 175°C

10. Rest Fried Chicken

    Let all fried chicken rest for 5-10 minutes to allow juices to redistribute and coating to set.

    Time: PT7M

11. Second Frying (Flash Fry for Crispiness)

    Increase oil temperature to 185°C. Flash fry chicken in batches for 30 seconds to 1 minute until crisp and deep golden. Remove to sieve or rack.

    Time: PT6M

    Temperature: 185°C

12. Finish and Serve

    While hot, sprinkle fried chicken generously with chaat masala. Serve immediately with green chutney, onion rings, and lemon wedges.

    Time: PT2M

13. Cleanup

    Wash all used utensils, mixer jar, frying pan, bowls, and serving plates. Dispose of used oil safely.

    Time: PT20M

Nutrition Facts

Calories

340

Protein

28g

Carbohydrates

14g

Fat

18g

Fiber

2g