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#chickensticks

Full written recipe for Tandoori Chicken Strips Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 2-3 people Ingredients: First Marinade CHICKEN | चिकन 500 GRAMS (BREAST) SALT | नमक TO TASTE KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP LEMON JUICE | नींबू का रस OF 1/2 LEMON GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP Second Marinade MUSTARD OIL | सरसों का तेल 1 TBSP POWDERED SPICES KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च CORIANDER POWDER | धनिया पाउडर 1/2 TSP CUMIN POWDER | जीरा पाउडर 1/2 TSP BLACK SALT | काला नमक 1/2 TSP CHAAT MASALA | चाट मसाला 1/4 TSP GARAM MASALA | गरम मसाला 1/4 TSP CARDAMOM POWDER | इलायची पाउडर A PINCH ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TSP CURD | दही 2 TBSP Crumbing REFINED FLOUR | मैदा 250 GRAMS SALT | नमक TO TASTE ICE COLD WATER | ठंडा पानी Method: Cut the chicken breasts into long strips, make sure that you cut the chicken against the grains, then transfer the chicken strips into a bowl & add salt, kashmiri red chilli powder, lemon juice & ginger garlic paste, mix well & set it aside to marinate until you make the second marinade. Add the mustard oil & kashmiri red chilli powder into a bowl, whisk it well then add coriander powder with all the remaining powdered spices, ginger garlic paste & curd, mix it well using a whisk so that no lumps remain. Further add the chicken strips & coat it well with the second marinade, you can smoke the chicken using a piece of live charcoal & ghee, cover & let it smoke for 3-4 minutes, this step is optional. To crumb the chicken, add the refined flour into a large bowl & season it with salt, & along with that you will require a large bowl filled with chilled water. Add a couple of marinated chicken strips into the flour & coat them well by tossing them around in the flour gently. Then shake off the excess flour off of them & place them in a sieve, dip the chicken in chilled water for 5-10 seconds, then lift the sieve up & let all the excess water drip off, add the chicken strips back into the flour & coat them again by mixing & tossing them in the flour gently, this will help you get those perfect & crispy crevices. Coat all the chicken strips similarly then fry them in moderately hot oil (170 C) over medium high flame until golden brown & crisp. Once fried transfer them into a sieve so that all the excess oil drips off. Your super crispy tandoori chicken strips are ready.