Tandoori Murgh Pakora (Batter-Fried Chicken)

• 1/2 kg boneless chicken breast, cut into 3 cm cubes
• oil (for deep frying)
• For the marinade
• 1/2 cup low-fat plain yogurt, beaten till smooth
• 1 teaspoon ginger, with
• 1 teaspoon garlic, in a paste
• 1 tablespoon lime juice
• 1 teaspoon mint paste
• For the batter
• 100 g gram flour (besan)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons red chili powder
• 1 teaspoon mango powder (amchur)
• 1 teaspoon thyme (ajwain)
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, I use Bush Company's red food colour here)
• 1/2 teaspoon asafoetida powder (hing)
• 3/4 cup water
• For garnishing
• chat masala

1. Mix all the ingredients for the marinade.
2. Add the chicken cubes.
3. Mix well.
4. Set aside for 2 hours.
5. Mix all the ingredients for the batter in a bowl.
6. Beat well.
7. The batter should have a thick, but flowing consistency.
8. Add the marinated chicken cubes to the batter.
9. Keep aside for 30 minutes.
10. Deep-fry the chicken in hot oil till crisp.
11. Place the pakoras on a platter.
12. Sprinkle with chaat masala and serve.

chicken breast, oil, marinade, lowfat plain yogurt, ginger, garlic, lime juice, mint paste, batter, gram flour, salt, red chili powder, mango, thyme, garam masala, tandoori color powder, asafoetida powder, water, chat masala

Taken from www.food.com/recipe/tandoori-murgh-pakora-batter-fried-chicken-38323 (may not work)