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Falaknuma Chicken Fingers
| Chicken Fingers |
| Qty. | Ingredients |
| 32 | Chicken breast batons\ supremes |
| To taste | Salt |
| 2 tbsp | Lime juice |
| 1 tsp | Red chilli powder |
| 2 tbsp | Red chilli paste |
| 1 tbsp | Ginger-garlic paste |
| 1 os | Egg |
| 1 tbsp | Cornflour |
| ½ cup | Refined flour |
| Oil for frying |
| Tempering |
| Qty. | Ingredients |
| 20 ml | Oil |
| Pinch | Hing / asafetida |
| 4 | Dry flat red chilli |
| 1 tbsp | Ginger, julienne |
| 15 | Curry leaves |
| ½ tsp | Black pepper powder |
| 1 tsp | Fennel seed powder |
| 1 tsp | Lime juice |
Method:
Chicken Fingers:
- Apply salt, lime juice, ginger-garlic paste and rest the chicken and rest the chicken for 5 minutes.
- Marinate the chicken with red chilli powder, red chilli paste, egg, corn flour and refined flour.
- Deep fry till crisp.
Tempering:
- Heat oil and add asafetida, dry red chilli, ginger, green chilli, curry leaves.
- Add the crispy, fried chicken and sprinkle pepper powder, fennel powder and lime juice.
- Serve hot.
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