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  • crispy
  • Ingredients:

        • Chicken 8 pieces
        • Lemon juice 4 tbs
        • Oil 3 tbs
        • Paprika powder 2 tbs
        • Darchini powder (Cinnamon powder) 1 tsp
        • Namak (Salt) 2 tsp or to taste
        • Lehsan powder (Garlic powder) 1 tsp
        • Adrak powder (Ginger powder) 1 tsp
        • Maida (All-purpose flour) 1 Cup
        • Corn flour ½ Cup
        • Paprika powder 1 tbs
        • Baking powder ½ tsp
        • Anday (Eggs) 2
        • Oil for frying
          • Pani (Water) ¼ Cup
          • Anday ki safedi (Egg white) 1
          • Lehsan (Garlic) crushed ½ tsp
          • Kali mirch powder (Black pepper powder) ½ tsp
          • Namak (Salt) ¼ tsp or to taste
          • Cheeni (Sugar) ½ tbs
          • Canola cooking oil ¾ Cup
          • Lemon juice ½ tbs
          • Cream cheese 2-3 tbs
  • Directions:
  • Prick chicken pieces with fork and set aside.
  • In Ziploc bag,add lemon juice,oil,paprika powder,cinnamon powder,salt,garlic powder,ginger powder and mix well.
  • Add chicken pieces,mix well and marinate for 6 hours to overnight in refrigerator.
  • In bowl,add all-purpose flour,corn flour,paprika powder,baking powder and mix well.
  • In bowl,add eggs and whisk well.
  • Coat marinated chicken pieces in flour coating then dip into beaten eggs then again coat in flour coating.
  • In wok,heat oil and fry chicken pieces on medium low flame until golden brown.
  • In frying pan,add water,egg white then turn on the flame,whisk continuously and cook for 4-5 minutes .
  • Add garlic,black pepper powder,salt and sugar,whisk continuously and cook for 2 minutes.
  • Let it cool down.
  • In grinder,add cooked mixture and grind well.
  • Gradually add canola cooking oil and grind until well combined.
  • Add lemon juice and grind well.
  • Add cream cheese and grind again & refrigerate for 1 hour.
  • Garlic Sauce:
  • For Garlic Sauce:

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