Chef Rohit Gambhir – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:14:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Rohit Gambhir – USAPEEC https://usapeec.in 32 32 Talli Murgi https://usapeec.in/talli-murgi/ Wed, 01 Nov 2023 19:00:40 +0000 https://usapeec.in/?p=5266
  • Prep: 45 min
  • Cook: 8 min
  • Yield: 1 serving

Ingredients

800 gm chicken leg
10 gm green chilli
10 gm ginger
30 gm garlic
10 gm curry leaf
10 gm red chilli powder
5 gm turmeric
50 gm rice flour
2 gm garam masala
3 gm fennel powder
30 gm grated coconut
5 gm salt
10 ml lemon juice
500 ml refined oil
100 gm onion
50 gm gram flour
2 gm carom seeds
50 gm panko

Directions

1. Make a paste of ginger, green chilli and garlic.

2. Slice the curry leaves into julienne.

3. Mix red chilli powder, turmeric powder, rice flour, garam masala, grated coconut, fennel powder.

4. Marinate the chicken leg with ginger and garlic paste along with curry leaves, salt and lemon juice and let it rest for 1 hour.

5. Now coat the marinated chicken with the spice mix.

6. Deep fry the chicken leg in refined oil at 150°c till the chicken becomes crisp.

For Onion Rings
1. Slice the onion to take out rings of equal size around 1 cm thick.

2. Make a thick batter with gram flour, salt, carom seeds and water.

3. Dust the onion rings with gram flour and dip in the batter.

4. Coat the rings with panko and deep fry till crisp.

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