Cut the chicken flesh into small bite size pieces. Larger the pieces the more difficult it becomes to cook properly, resulting in an outside crust that is overcooked and an inside that is not cooked thoroughly.
Mix all the ingredients under the ‘Batter‘, now add the chicken pieces in and mix well. Marinate for 30 minutes.
Heat oil in a deep bottomed pan.
Cook for about 20 minutes, till the chicken is thoroughly cooked and it floats on top when done. Lower the heat if necessary to prevent the covering from blackening.
As the pieces of chicken get done, remove them from the oil and place them on a paper towel to allow the grease to drain.
Do not cover the chicken once it has finished cooking, because covering will cause the coating to loose its crispness.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.