Directions

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  1. Put the chicken in a cooking pot and add salt, pepper, cumin powder, and garlic-ginger paste.
  2. Cook on high flame for 2-3 minutes stirring so that the colour of the chicken changes.
  3. Reduce flame to low-medium. Cover and cook for 45 minutes (until chicken is tender and all water evaporates). You will need to stir the chicken 2-3 times while cooking.
  4. If the chicken is tender but there’s water left over, cook on medium heat uncovered to dry the excess water.
  5. Remove from flame, add the lemon juice on the chicken and mix well.
  6. Leave the chicken to cool for a bit so that it can be easily handled.
  7. Beat an egg in a small bowl or deep plate.
  8. Take out the breadcrumbs in another small bowl or deep plate.
  9. Dip each piece of chicken in the egg and toss in breadcrumbs.
  10. Deep fry the chicken in hot oil until golden brown. You only need to fry for a few minutes so that the outside is crispy. The chicken inside is already cooked.

Notes:

 

  • You can freeze the chicken after either step 5 or step 9 for later use.