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Chicken Phuraula
Chicken Tenders Deep Fried in Spiced Lentil Batter |
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Batter:
2 cups flour of black lentils
2 beaten eggs
2 cups milk
1 tsp. turmeric
1 tsp. garlic paste
1 tsp. ginger paste
1 tsp. chili paste
1/4 tsp. asafetida
Salt
Chicken Marination:
2 lbs chicken breast, cut into 1-inch strips
1 Tbls. cumin powder
1 Tbls. garlic paste
1 tsp. timur powder (Szchwan pepper)
1 tsp. nutmeg, grated
3 Tbls. oil for marinating
Salt and Pepper
Oil for deep frying
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In a large bowl, combine all batter ingredients to form smooth batter. Cover and refrigerate until used.
In a bowl, mix all marinating ingredients; marinade chicken strips overnight in the refrigerator.
Pat dry the marinated chicken pieces before dipping into the spiced lentil batter.
Heat oil. Dip chicken in the batter and deep fry until the chicken tenders are golden brown.
Serve hot with mango chutney.
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Preparation Time: |
Serves: |
| Recipe Origin: Nepal |
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Submitted by: |
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Tulsi Regmi, Ph.D.
Ontario
Canada |
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| This recipe has been viewed 5235 times. |
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