A slight tweak in the recipe – the FoodyFather style.
Serves 4-5
Chicken breast 4 to 5
Clean the chicken using salt, turmeric powder, lemon juice and water, wash and dry it completely using towel.
For a deeper marination, I use the honeycomb technique to prepare the raw chicken for marination.
(DM me for a short video on this honeycomb technique)
Ingredients for Marination
Chopped Onions 2 medium sized
Tajin 2 Tbsp
Kashmiri Chilli Powder 1 Tbsp
Red Chilli Powder 1 Tbsp
Coriander Powder 1 Tbsp
Honey 1 Tbsp
Salt 1 Tsp
Curd / Fresh Cream half cup
Olive Oil 2 Tbsp
– Marinate the Chicken and keep aside for 3-4 hours minimum. Keep it covered air tight.
– Shallow fry this on a pan for 4 minutes on each side. Keep aside to cool down.
Ingredients for second marinade
Eggs 2
Olive oil 1 Tbsp
Rice Flour 3 Tbsp
Kashmiri Chilli Powder – 2 Tbsp
Marinate the chicken with the above mentioned ingredients that mixed well. Keep aside for minimum 30 mins.
For the Spicy Hot Sauce (WARNING – it would be very hot sauce)
Chopped Green Chillies 6 to 8
Chopped Garlic Clove – 6 to 8
In a hot pan melt 100grams butter and fry the Chilli / Garlic for 2 mins.
Add 2 Tbsp of rice flour or all purpose flour – keep stirring until no lumps.
Pour two cups of milk gradually and stirring continuously.
Add pepper powder, salt and red chilli powder 1 Tsp each.
(Optional – can add grated cheese)
Shallow fry the marinated chicken in a pan using 4-5 Tbsp of olive oil 5-6 mins on each side.
For more flavourful and a desi touch, fry the chicken on a pan with a layer of curry leaves for couple of minutes.
Serve this along with the spicy hot sauce.
For more crispier variant, slice the breast piece and fry in on all four sides in the same pan.