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Preparation time
overnight
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Cyrus TodiwalaIngredients
- 4 garlic cloves
- 4cm/2in piece fresh ginger
- small bunch fresh coriander
- 3 green chillies
- 1 tsp cumin seeds, toasted
- 1 small onion, roughly chopped
- 1 lime, juice only
- 1 tsp salt
- 8 chicken thighs, boneless, skin removed, cut into small pieces
- 2 tbsp plain flour
- 3 free-range eggs
- 150g/5½oz breadcrumbs
- vegetbale oil for deep fat frying
Method
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Place the garlic, ginger, chillis, cumin seeds, onion, lime juice and salt in a blender and blitz to a smooth paste. Add a little vegetable oil if needed.
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Put the chicken pieces in a bowl and pour the marinade over them then mix to coat well, cover with cling film and place in the fridge to marinate for at least 1 hour, overnight if possible.
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Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.)
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Break one egg into the chicken bowl and mix well. Separate the remaining eggs and add the yolks to the chicken and mix again. Place the egg whites in a separate clean bowl.
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Add the flour to the chicken mixture a little at a time until the chicken coating is thick but still sticky.
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Roll the chicken pieces in the breadcrumbs to coat well.
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Beat the egg whites until just frothy, not too stiff, then dip each chicken piece in to coat before deef-frying for 5–7 minutes or until golden-brown and cooked through. Drain the chicken pieces on kitchen paper.
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Serve with a flavoured mayonnaise.