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Chicken - 1 kg
Oil for frying

For Batter:
Ginger -1" minced
Garlic clove - 1 (crushed)
Spring onions - 2 (finely chopped)
Chilli powder - 1 tbsp
Sugar - 1 tsp
Vinegar - 1 tbsp
Corn flour - 1 tbsp
Pepper - 1/2 tsp
Thick tomato paste - 1/2 cup
Salt to taste
Water - 1 cup


  • Mix all the batter ingredients together in a sauce pan and cook till thick and smooth. Cover and keep warm.
  • Cut chicken into 1" pieces with the bones.
  • Heat oil in a kadhai, fry chicken on low heat till tender and brown.
  • Add chicken to the prepared sauce and cook till dry and chicken pieces are coated with the batter mixture.
  • Serve steaming hot.

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