Ingredients:
Boneless chicken, 1 1/2 kg
cut into small cubes
Ginger / garlic paste, sauted 2 tsp
in 4 tbsp cooking oil
Green chillies, finely chopped 6
Garlic sauce 1 1/2 tbsp
Peanuts, roasted and ground 25
Oil for deep frying
Salt to taste
Batter:
White flour 1 1/2 teacup
Beaten egg 1
Cold milk 2 teacups
Salt to taste
Mix batter ingredients in a bowl
Peanut sauce:
Whole peanuts roasted 25
Ginger / garlic paste 2 1/2 tsp
Green chillies, finely chopped 4
Chicken stock 1 litre
Corn flour, dissolved in water 3 1/2 tbsp
Lemon juice 3 tbsp
Garlic sauce 2 1/2 tbsp
Oil 3 tbsp
Method:
Marinate chicken in ginger / garlic paste, green chillies, garlic sauce, ground roasted peanuts and salt. Leave in refrigerator for 1 hour 30 minutes. Dip chicken cubes in batter and deep fry on high heat till the chicken is golden brown. Remove to kitchen paper to drain oil.
Peanut sauce:
Heat oil, fry ginger / garlic paste and green chillies. Add peanuts and fry some more. Add the fried chicken, lemon juice and garlic sauce and stir all together on high heat for a few minutes till well mixed. Pour in the chicken stock and bring it to boil. Add cornflour, stir till it thickens and remove from heat.Serve hot.
