For the marinade:
250 gm boneless chicken-cut into 3 cm cubes
6-7 garlic cloves
2.5 cm ginger piece
1/4 tsp white pepper powder
1/4 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice

For the batter:
1 egg
2 tbsp gram flour
2 tbsp refined flour
2 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala

oil to deep fry

Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.

Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a kadahi.

Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

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