Ingredients
- 15 boneless chicken stripes
- For Buttermilk:
- 3 cups Full Cream Milk
- 1 tbs ginger paste
- 1 tbs garlic paste
- 1 1/2 tsp crushed pepper corns
- 3 tbs fresh lime juice
- Salt
- For Flour Mix:
- 3 1/2 cup All purpose flour/maida
- 1 1/2 tbs garlic powder
- 1 tsp ginger powder
- 1/2 tbs spicy red chilli powder
- 1 1/2 tbs paprika powder
- Salt
- 1 tsp crushed pepper corns
- 1 tbs Dried Mixed Herbs
- 1/2 tsp turmeric
- 2 tbs cornflour
Steps
Wash the chicken stripes well and Prepare the Butter milk with the above mentioned ingredients.
Add the chicken into the buttermilk and refrigerate it for atleast 24 hours (strongly recommended). If you could refrigerate it for more than 24 hours, it would be more better.
Now prepare the flour mix as mentioned in the above ingredients.
Heat a frying pan and add oil and let it heat, while you do the following steps.
Take the chicken out of the fridge and separate some butter milk in another bowl and set it near the bowl of flour mix.
Add one chicken stripe in the flour mix and make sure you coat it really well.
Now take the coated chicken and fully dip it in the seperated butter milk for 3 seconds. Neither more nor less. Within exact 3 seconds take it out of separated butter milk and again add it in flour mix and coat it well. (If you want more thicker coating, you can do it once more, but not more than 3 times).■ Follow the process for atleast 3 to 4 stripes, so that you can fry them together and finish fast since chicken stripes doesnt take too much time to fry.■
Once the oil gets hot, lower the heat to medium and slowly add the coated chicken into the frying pan and let it fry slowly, while you repeat the same process to the rest chicken pieces.
Fry for atleast 6 to 7 minutes, mine was a little thin stripes thats why, but you can keep checking but dont fry too much. Once it turns light brown take it out. The colour will change as in the picture attached below, once it cools.
And then your spicy chicken stripes is ready and serve it with tomato or garlic sauce. Any further questions, do ask. I’ll be happy to answer.
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