This is a Recipe for making at home crisp and delicious Restaurant Style Chicken Tempura. Tempura is a specialty Japanese Powder, which is easily available in the market. To prepare this fried chicken dish.
I have used Garam Masala and some Indian spices along with a Tempura Powder Coating to give this chicken dish an Indian flavor.
This Tempura fried chicken can be served along with the main course or as a Starters Snack.
The Marathi language version of this chicken dish can be seen here – Chicken Tempura
Preparation Time; 30 Minutes
Marinate Time: 30 Minutes
Serves: 4 Persons
16 Boneless Chicken Pieces
2 Tablespoon Semolina (Suji)
2 Tablespoon Corn Flour
1 Tablespoon Tempura Powder
Oil for the frying
For the Marinate
1 Tablespoon Ginger-Garlic Paste
3-4 Green Chilies (chopped)
2 Tablespoon Yogurt (Curd)
2 Teaspoon Kashmiri Red Chili Powder
1 Teaspoon Turmeric Powder
15 Curry Leaves (chopped)
1 Teaspoon Black Pepper Powder
1 Teaspoon Garam Masala
Salt as per taste
Wash the Chicken Pieces, add the Ginger-Garlic Paste, chopped Green Chilies, Kashmiri Red Chili Powder, Garam Masala, Turmeric Powder, Black Pepper Powder, Curry Leaves, Salt, and Yogurt, and mix it well. Then keep it into the refrigerator to marinate for 30 minutes.
Mix the Corn Flour, Semolina, and Tempura Powder and roll the Chicken pieces over this powder.
Heat the Oil in a kadai and deep fry the Chicken Pieces until the color changes into light brown or crispy.
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