| 1. | Grind onion, garlic, ginger, coriander leaves, cumin seeds and red chillies into a paste gradually adding lemon juice. Mix ground paste, garam masala powder, salt, pepper, chilli powder and curd. Mix with chicken. Cover and keep aside overnight in refrigerator to marinate. |
| 2. | Put chicken and marinade in a pan. Bring to boil on medium-high heat. Reduce heat to medium-low and cook till liquid has evaporated, stirring occasionally (about ½ hour). |
| 3. | To make batter: Sift together gram flour and salt into a bowl. Add chilli powder and eggs. Mix. |
| 4. | Heat oil in deep-fry pan on high heat about 5 minutes (190ºC). Roll 2 chicken pieces in batter to coat. Add one after the other to hot oil. Reduce heat to medium-high. Fry till golden brown. Remove and drain. Fry remaining chicken in the same way, increasing heat after each batch. Serve hot. |
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