Chicken Koliwada

A fiery Punjabi-origin fried chicken with carom-spiced batter and a hint of lemon. Crisp on the outside, juicy inside—classic Koliwada style. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 22 Aug 2019 in Recipes Course

New Update

Main Ingredients	Boneless chicken, Salt
Cuisine	Mumbai
Course	Snacks and Starters
Prep Time	21-25 minutes
Cook time	16-20 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Non Veg

Ingredients

250 grams boneless chicken cut into thin slices
Salt to taste
1 tablespoon Kashmiri red chilli powder
2 teaspoons roasted cumin powder
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
½ cup gram flour (besan)
3-4 tablespoons yogurt
½ teaspoon carom seeds (ajwain)
Oil to deep fry
Chaat masala to sprinkle
Onion rings to serve
Lemon wedges to serve
Green chutney to serve

Method

Take chicken slices in a bowl, add salt, chilli powder, cumin powder, ginger-garlic paste and lemon juice and mix well.
Add gram flour and yogurt, mix well. Add carom seeds and mix well, set aside for 10-15 minutes.
Heat sufficient oil in a kadai. Deep-fry the marinated chicken slices till golden brown and crisp. Drain on absorbent paper.
Arrange them on a serving platter, sprinkle chaat masala powder over them and serve immediately with onion rings, lemon wedges and green chutney.

#Boneless chicken #Carom seeds (ajwain) #Chaat masala #Ginger-garlic paste #Gram flour (besan) #Green chutney #Kashmiri red chilli powder #Lemon juice #Lemon wedges #Oil #Roasted cumin powder #Salt #Yogurt