For Marination:

  • Dahi (Yogurt) 4 Tbsp
  • Chicken 1 Kg
  • Lal Mirch Powder (Red Chili Powder) 1 Tbsp
  • Lehsan Powder (Garlic Powder) 1-1/2 Tsp
  • Namak (Salt) 1-1/2 Tsp or To Taste
  • Paprika 1 Tsp
  • Limu (Lime) One

For Coating:

  • Chawalon Ka Atta (Rice Flour) 1 Cup
  • Maida (All Purpose Flour) 2 Cup
  • Namak (Salt) To Taste
  • Lehsan Powder (Garlic Powder) To Taste or 1/2 Tsp
  • Paprika 1/2 Tsp or To Taste
  • Thanda Pani (Cold Water)


  • Till (Sesame Seeds) 2 Tbsp
  • Dahi (Yogurt) 1-1/2 Tbsp
  • Mayonnaise 2 Tbsp
  • Namak (Salt) To Taste
  • Kali Mirch (Black Pepper) 1/2 Tsp
  • Lehsan Powder (Garlic Powder) 1Tsp


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For Marination:

In bowl, add yogurt, red chili powder, garlic powder, salt, paprika, lime, mix it well and set a side.

Poke chicken with the help of knife so the marination can be done properly.

Add chicken in marination, rub it properly and marinate for 1-2 hours.

For Coating:

In tray, add rice flour, all purpose flour, salt, garlic powder, paprika and mix it well.

For Sauce:

In blender, add sesame seeds, yogurt, mayonnaise, salt, black pepper, garlic powder and blend it to make sauce.

Preparation/ Frying:

Add marinated chicken in coating flour then add in cold water and again in coating flour.

In wok, heat the oil, fry chicken for 10 minutes and remove in strainer and give the rest for 5 minutes and again fry until golden brown color or chicken is done/ cooked.

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