Close Window Print

Rajamundry Special Chashew Chicken Pakodi | Kaju Chicken Pakodi

Starters | nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Resting Time 120 Mins
  • Servings 4

Ingredients

  • 1/2 Kg Boneless Chicken
  • For Masala Paste
  • 5 Green Chillies
  • 10 Garlic
  • 1.5 inch Ginger
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 3/4 tsp Garam masala
  • 1 1/4 tsp Chilli Powder
  • 1/4 tsp Turmeric
  • 1 tsp Kasuri methi
  • For Chicken Marination
  • 1.5 tbsp Lemon Juice
  • Salt - Required
  • 1 tbsp Beaten Egg
  • 3 tbsp Corn Flour
  • 1 tbsp Plain Flour
  • 2 tbsp Chopped Curry leaves
  • Chopped Coriander - a Little
  • 100 gms Cashew
  • Oil-For Frying
  • 5 - 6 Green Chillies
  • Curry Leaves - 3 strand for sprinkling

Instructions

  1. Grind all the ingredients for Masala Paste into a fine paste.
  2. Cut the Boneless Chicken into 3/4 inch thick and 2-inch long pieces.
  3. Add Masala paste, Lemon, Salt, Curry leaves and Beaten Egg to the Chicken pieces and marinate for at least 2 hours. I soaked it overnight.
  4. Add Chopped Coriander leaves, Corn Flour, Plain Flour and mix well.
  5. Fix a Cashew to each piece and fry in boiling oil on a low flame first, then on medium flame and then on a high flame till they turn golden brown.
  6. Fry Slit Green Chillies, Curry leaves and spread them on the fried Chicken pieces. Serve hot along with a slice of Lemon and Chopped Onions.