Ingredients:
2 pounds skinless boneless chicken breast (cubed)
2 egg whites
2 tbsp. red chilli powder
1/2 teaspoon black pepper powder
2 tablespoons corn flour
2 tablespoons refined wheat flour or all purpose flour
Salt to taste
1 cup buttermilk
1 onion (3/4 chopped large; 1/4 ringlets)
1 green pepper (chopped large)
5 green chillies (cut in strips)
1 tbsp. ginger/garlic paste
3/4 cup chopped fresh corriander leaves
1/4 teaspoon (bright orange food coloring)
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
Oil for deep frying
Instructions:
Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt to taste. Set aside for 30 minutes.
At the end of half an hour, in a deep bowl, mix all the following thoroughly:
the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
Heat oil in a pan(enough to deep fry marinated chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
In frying pan, add 2 tbsp oil, when it is hot, saute ginger/garlic paste, chopped onions, green peppers, green chillies and and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste.
After two or three minutes raise the heat to medium and cook until the butter milk
mixture comes to a boil.Now add the chicken pieces and stir.
Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
Remove the skillet from heat and add lemon juice,corriander leaves. Stir well. Serve with white rice,naan or parathas.
