This pan-fried chicken is made using the thighs of the bird, so it’s difficult to overcook, is really moist inside due to the fat present, and quite easy to make.
I made this for Cherie’s lunch today and she quite liked it and even asked for seconds, which given her current focus on healthy eating and all, is rare. The name is random; I couldn’t think of anything else and thought the title apt.
- Boneless chicken thighs, 500gm
- Processed cheese, 2 tbsp
- Chilli powder, 1 tsp
- Jeera powder, 1 tsp
- Garam masala, 1 tsp
- Onion powder, 2 tbsp
- Garlic powder, 1 tsp
- Kasoori methi, 1 big pinch
- Black pepper, 1 tsp
- Carrots, finely chopped, 2 tbsp
- Maida, 2-3 tbsp
- Eggs, 2, beaten
- Hing, 1/2 tsp
- Lemon juice
- Salt to taste
- Oil for shallow frying
- Mix the lot and marinate for an hour.
- Mix again, ensuring the masala is evenly coated over every piece of chicken.
- Shallow fry – about 2 – 3 minutes on each side in a moderately hot pan.
- Pat dry, sprinkle with lemon juice,
- Serve hot
- If you plan to deep fry, increase the maida and eggs, and ensure the batter covers each piece fully.
- The cheese can be omitted, unless you’re using breast.
- A vegetarian version can be made with paneer.
- The carrots add to the texture of the final product.