Yogurt-marinated and fried chicken pieces

Ingredients

• 8 chicken pestles
• 1/2 cup of plain yogurt
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 2 tablespoons of lemon juice
• 1 teaspoon of red chili powder
• 1/2 teaspoon of ground pepper
• 1/2 teaspoon of garam masala
• 1 teaspoon of ground cilantro
• black salt or sea salt, to taste
• 2 tablespoons of chickpea flour or rice flour (for the crispy texture)
• oil for deep frying

First, thoroughly wash the chicken and drain it.

If you wish, you can cut it into pieces so that the spices can penetrate inside.

In a large bowl, combine the yogurt, garlic and ginger paste, lemon juice, spices, and salt.

Thoroughly mix all the ingredients.

Next, cover and let it rest for about 1 hour, so that the spices can fully infuse (you can also leave it to rest overnight and prepare it the next day).

After preparing the appetizers, gently roll them in wheat or corn flour to create a crispy surface.

Heat some oil in a deep frying pan and cook the vegetables over medium heat until they are lightly browned.

Avoid overcooking, as cooking at too high a heat can burn the outside while leaving the inside undercooked.

Be patient and cook over medium heat.

If you wish, you can also bake it in the oven or on a tandoor, at a temperature of 180 degrees Celsius, for 25 to 30 minutes.