Dynamite Chicken
Servings - 2 - 3
INGREDIENTS

Boneless chicken - 760 grams
Lemon juice - 1 1/2 tablespoons
Garlic - 1 tablespoon
Ginger - 2 tablespoons
Salt - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon
All purpose flour - 200 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garlic powder - 1 teaspoon
Onion powder - 1 teaspoon
All purpose flour - 150 grams
Salt - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon
Red chili - 1/2 teaspoon
Eggs - 2
Water - 200 milliliters
Oil - for frying
Mayonnaise - 30 grams
Ketchup - 170 grams
Chilli sauce - 25 grams
Vinegar - 1 1/2 tablespoons
Honey - 2 tablespoons
Sesame oil - 1 tablespoon
Garlic powder - 1 tablespoon
Red chili - 1/2 teaspoon
Spring onions - for garnishing
PREPARATION
1. In a mixing bowl, add 760 grams boneless chicken, 1 1/2 tablespoons lemon juice, 1 tablespoon garlic, 2 tablespoons ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper powder and mix it well.
2. Marinate for 1 hour.
3. In a bowl, add 200 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon garlic powder, 1 teaspoon onion powder and mix it well.
4. Keep aside.
5. In a another bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper powder, 1/2 teaspoon red chili, 2 eggs and mix it well.
6. Add 200 milliliters water and mix it well to make a thick batter.
7. Add the marinated chicken in it and roll it in prepared flour mixture.
8. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper. Keep aside.
10. In a mixing bowl, add 30 grams mayonnaise, 170 grams ketchup, 25 grams chilli sauce, 1 1/2 tablespoons vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon garlic powder, 1/2 teaspoon red chili and mix it well.
11. Add the fried chicken in it and mix it well.
12. Garnish with spring onions.
13. Serve hot.
Mint Coriander Chicken
Servings - 2 - 3
INGREDIENTS

Cumin - 1 teaspoon
Coriander seeds - 2 teaspoons
Cloves - 4 pods
Black peppercorns - 1 teaspoon
Coriander - 40 grams
Mint - 40 grams
Green chili - 2 tablespoons
Salt - 1 teaspoon
Boneless chicken - 560 grams
Curd - 200 grams
Garam masala - 1 teaspoon
Salt - 1/2 teaspoon
Lemon juice - 1 tablespoon
Ghee - 2 tablespoons
PREPARATION
1. Take a pan, add 1 teaspoon cumin, 2 teaspoons coriander seeds, 4 pods cloves, 1 teaspoon black peppercorns and dry roast until it turns golden brown in color.
2. Transfer this into a mortar and crush them with the help of a [estle.
3. Keep aside.
4. In a blender, add 40 grams coriander, 40 grams mint, 2 tablespoons green chili, 1 teaspoon salt, crushed masala and blend it into a paste.
5. In a mixing bowl, add 560 grams boneless chicken, blended mixture, 200 grams curd, 1 teaspoon garam masala, 1/2 teaspoon salt, 1 tablespoon lemon juice, 2 tablespoons ghee and mix it well.
6. Marinate for 30 minutes.
7. Place it on a baking tray.
8. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
9. Serve hot with green chutney.
