Ingredients

• 4 boneless chicken breasts
• 1.5 cup - gram flour
• 1.5 tsp - orange food colour
• 1.5 tsp - garam masala powder
• 1.5 tsp - white pepper
• 2 cloves garlic, ground to a paste
• 2 cm ginger, ground to a paste
• 1.5 tsp - salt
• 2 lemons
• 1.5 tsp - red chilli powder
• 3 tbsp - sesame seeds
• 1.5 tsp - ajwain seeds
• 1.5 tsp - turmeric powder
• 200 gms - oil
• 50 gms - green coriander, chopped
• 1.5 cup - water
• To Garnish :
• 4 lemon wedges
• 1 tbsp - chaat masala, to sprinkle

How to Make Murg Ke Pecche Sesame Coated Chicken

• Make a batter with gram flour, water, ajwain seeds, ginger and garlic paste, orange food colour and garam masala.
• Cut the chicken breasts into three-inch pieces and marinate for 2 hours with lemon juice, turmeric powder, red chilli powder, coriander, white pepper and salt.
• Heat oil so that it sizzles when you drop a few sesame seeds in.
• Dip marinated chicken into the batter, coat it with sesame and deep fry until light brown. (approximately three to four minutes.)
• Drain on absorbent paper to remove excess oil. Serve with mint chutney.