Mix all the ingredients together except the rice flour and lemon, and marinate the chicken for 3 hours.
To the rice flour, add some salt and a few drops of lemon juice.
Mix well and coat the chicken pieces one by one thoroughly with the dry flour and deep fry at medium flame.
Remove when it turns a golden brown colour.
The chicken would be juicy with a crisp tingling crust.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.