Chicken (cut in 8 pieces) 1/2 kg
Salt according to taste
Dry Garlic Powder 1 tbsp
Red Chilies (pounded) 1 tbsp
Dark Pepper (crisply ground) 1 tsp
Entire Coriander (ground) 1 tsp
Cumin Seeds (ground) 1 tsp
Plain Flour (Maida) 2 mugs
Corn Flour 1 glass
Cooking Oil for fricasseeing
Clean and wash chicken completely and make profound cuts.
Blend flour with corn flour, salt, garlic, red bean stew, dark pepper, cumin and coriander.
In one portion of the flour blend, add enough frosty water to make thick glue.
Keep the staying dry flour aside for later utilize.
Dunk chicken pieces in the flour glue and refrigerate for 4-6 hours.
At that point roll the pieces in the dry flour and refrigerate again for 10-15 minutes.
In a wok, warm cooking oil on medium warmth for 4-5 minutes.
Broil the chicken pieces on high warmth until brilliant.
Present with French fries, coleslaw and ketchup.