I usually don’t like chicken, BUT this one is an exception. It’s incredibly tender, with a crispy crust and amazing Indian spices. Use boneless, skinless meat - preferably chicken breast. Make sure the pieces are thin and even, or one part will dry out while the other is still cooking.
- 2 chicken fillets (cut into 5-6 thin pieces)
- ½ tsp. dry ginger
- ½ tsp. dry garlic
- ½ tsp. chili powder
- a pinch of asafetida (or a little more dry garlic, if not)
- 1 box of cardamom (1 pc.)
- ½ tsp. coriander
- ½ tsp cumin (ziri)
- a little semolina (we have it semolina, in India Sooji/Rava; can be replaced with flour)
- vegetable oil
- salt
Grind all the spices into a paste, crushing the cardamom and cumin well if they are not powdered. Do not add water; the mixture should remain thick. If asafoetida is not available, add a little extra garlic powder. Rub the chicken pieces with the spice mixture and let them marinate in the fridge for at least 30 minutes. Before cooking, coat the chicken in semolina, heat a little vegetable oil in a pan, and fry until golden and crispy. Add salt at the end and serve hot.
Grind all the spices into a paste, crushing the cardamom and cumin well if they are not powdered. Do not add water; the mixture should remain thick. If asafoetida is not available, add a little extra garlic powder. Rub the chicken pieces with the spice mixture and let them marinate in the fridge for at least 30 minutes. Before cooking, coat the chicken in semolina, heat a little vegetable oil in a pan, and fry until golden and crispy. Add salt at the end and serve hot.
