Cooking with B.J

Back to Pakistani Cookery

Chicken- 65


- 500 g. boneless chicken
- 2 tbsp. cornflour
- 2 tsp. white flour
- 1 tsp. soy sauce
- 1 tsp. chilli sauce
- 1\2 tsp. turmeric powder
- 1 tsp. chili powder
- 2 tsp. lemon juice
- 1\2 tsp. salt
- 1\4 tsp. zarda color
- 1 egg, beaten
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- oil for frying


1. Wash and pat dry the chicken. Cut the chicken into 11\2 inch cubes. 
2. Place all the ingredients except the oil in a bowl and mix well. Coat the chicken pieces liberally with the marinade. Cover and leave to marinate for several hours in the refrigerator. 
3. Remove the marinated chicken from the refrigerator and bring to room temperature, it will take an hour. 
4. Heat Oil in a deep fry pan and fry the chicken pieces for 8-10 minutes or until the chicken turns reddish brown in color. Fry a few at a time.