Aayi has a recipe diary which she had written many years ago. There are many recipes that she has tried many times and some which she just wrote down from different sources. I don’t think she writes in it anymore, but it is one of my favorite things to read. I don’t get bored to go through the same recipes again and again, sometimes I even copy the same recipes into my book. I have tried almost all recipes that have I written down.
This is one such recipe I copied from aayi’s diary. It looked very interesting. According to the original recipe, chicken is cooked first and then all spices are applied to it, cooked again and then rolled in rava(sooji) and shallow fried. This looked very complex, so I changed the method to make it more like fish fry. It came out perfectly crispy and delicious. It can be served as a nice starter. Very simple and delicious.
Use tender chicken breasts to get it evenly cooked. Do not make the pieces too thick, which may make it difficult to cook. I used butterfly opened(ie, cut horizontally) chicken breast. Eat it while it is hot to enjoy crispy chicken.
1 lb (0.45 kg) boneless, skinless chicken (preferably, tender chicken breasts)
1 tea spn ginger-garlic paste
1-2 tea spns chilli powder
A pinch asafoetida (Hing)
1″ cinnamon (make a smooth powder)
1 tea spn coriander-cumin powder
Apply ginger-garlic paste, salt, chilli powder, cinnamon powder, coriander-cumin powder to the chicken pieces and leave it aside for about 30mins (or more).
Just before serving time, roll the pieces in sooji to get an even coating on the pieces.
Heat tava. Spread some oil. Shallow fry the pieces.
Serves : 4-5
Preparation time : 20mins