30min · 4 servings INGREDIENTS For marination: • 6 boneless skinless chicken thighs, cut into chunks • 2 tsp ginger-garlic paste • 1/2 tsp, garam masala • 1/2 tsp, ground cumin • 1 tsp, red chilli powder • 1/4 tsp chat masala • 1 tsp, salt • 1 tbsp, soy sauce • Juice of 1/2 lime 1 cup, chickpea flour (besan) • 1/2 cup, rice flour/corn starch • 1/4 cup, chopped fresh coriander • 1 onion sliced • 4 Thai chillies, finely chopped • 1/4 cup, water • Vegetable oil for frying METHOD In a bowl, mix together all ingredients from marination list. Cover, and allow to marinate in the fridge for a minimum of 4 hour to overnight. Add coriander, onion, chickpea flour, rice flour, and oil to chicken, and mix to coat. Heat 4 inches of oil in a deep pot/wok on medium-high heat.
