Chicken Phuraula

• Batter
• 2 cups black lentil flour
• 2 beaten eggs
• 2 cups milk
• 1 teaspoon turmeric
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon chili paste
• 1/4 teaspoon asafoetida powder
• salt and pepper
• Chicken
• 2 lbs chicken breasts, cut into 1-inch strips
• oil (for deep frying)
• Marinade
• 1 tablespoon cumin powder
• 1 tablespoon mustard oil (vegetable oil can also be used)
• 3 fresh red chilies
• 1/2 tablespoon turmeric
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon szechwan pepper (timur)
• 1/2 cup yogurt
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• salt and pepper

1. In a blender, combine all marinating ingredients to yield a smooth paste.
2. In a large bowl, combine all batter ingredients to form smooth batter.
3. Cover and refrigerate until used.
4. Marinade chicken strips in marinade for overnight in the refrigerator.
5. Pat dry the marinated chicken pieces before dipping into the spiced lentil batter.
6. Dip in the batter and deep fry until the chicken tenders are golden brown.
7. Serve hot with tomato achar.

batter, black lentil flour, eggs, milk, turmeric, garlic, ginger paste, chili paste, asafoetida powder, salt, chicken, chicken breasts, oil, marinade, cumin powder, mustard oil, red chilies, turmeric, grated nutmeg, pepper, yogurt, garlic, ginger paste, salt

Taken from www.food.com/recipe/chicken-phuraula-86987 (may not work)