Chicken Fry (My style)

Chicken fry......my baby's favourite item. For her its a best snack, than having it with rice and dal. Chicken fry tastes great when the marinated chicken is kept overnight. This is a simple version.

For serving 4-5 people you will need,

Chicken - 1 kg, boneless, cut into bitable size
Ginger garlic paste - 2 tbsp, heaped
Pepper corns - 1 tbsp
Kasmiri chilli powder - 2 tbsp (if you don't have kashmiri chilli powder, you can use 1 tbsp of normal chilli powder)
Tumeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil - to deep fry

Method

In a mixer put ginger garlic paste, peppercorns, kashmiri chilli powder, tumeric powder and garam masala powder. Blend it well. Put chicken pieces in a bowl, to it add the ground paste and salt.

Mix it well and check the seasoning. I don't use food colouring, instead of food colour I used kashmiri chilli powder, which gives good colour to the chicken fry.

Cover the chicken with a cling film or with a lid and keep it in the fridge (NOT FREEZER) overnight.

Heat oil in a kadai and fry the chicken pieces till they turn cricpy.

Serve it with onion rings and lemon wedges......looks great....isn't it?