A touch of of our flavours to international recipes makes it lovable and tasty.most of us hav experienced it, try this fusion
|5 nos||Chicken thigh pieces|
|1 tsp||Lemon juice|
|Salt as per need|
|Pepper as per taste|
|1 tsp||Ginger garlic paste|
|1 tsp||Chilli sauce|
|Flour(plain/maida)+1/4 rice flour|
|1 inch||Ginger grated or paste|
|3 clove||Garlic grated or paste|
|1||Chilli powder(can increase/decrease as per taste)|
|Sugar (1/2 amount of vinegar)|
|Garam masala powder(1/3 of chilli powder)|
|Salt as per need|
Toasting the chicken pieces
Wash the chicken pieces (dont remove the skin) and dry them by placing on tissue for some time.
Place these pieces in a wide bowl and add the ingredients in list 1 except flour to it and mix well. Keep it at room temperature for 20-30mins.
To a dry box add the required amount of flour mix, sufficient enough to coat all the pieces well, To this add the marinated chicken pieces and cover the box and shake well to coat.
On a baking pan place foil, apply oil and place the pieces sprinkle oil on them also a few drops will do.
Place this in a preheated oven with the top heating element on at 200 degrees, it takes around 20-30 mins based on the piece, turn the piece midway through the process by periodically checking for the crispiness on the top side of the pieces. Turn both top and bottom heat on in the last five minutes of cooking(optional).
In another vessel add the ginger and garlic of list 2 if you like the chunks to be seen add them grated or else add as paste.
Saute this until raw smell goes, add chilli powder, graram masala powder to this and fry them, add vinegar to this mix followed by sugar.
Allow this mix to boil you will get a thick sauce. check for taste and consistency it has to be thick.
Place the chicken pieces in a bowl and add the required amount of sauce just to coat the pieces and toss them well to coat them.
Crispy juicy ginger garlic chicken is ready!!!
Transfer to a serving dish and serve with onion and lemon wedges.
You can increase the amount of sugar if you like sweet taste.
You can prepare and store the sauce in refrigerator it is there for more than two weeks in my fridge and can use for other grilled items also.
You can also do it with other chicken parts those with bone will give good result, but take care in removing water when using pieces without skin.