Ingredients:

• 1/2 tbsp garam masala

• 1 tsp coriander powder

• 1 tbsp chilli powder or to taste

• 1/4 tsp turmeric powder

• 1/2 tsp cumin powder

• Salt to taste

• 1/4 tsp red food colour

• 2 tbsp cornstarch

• 1 tbsp rice flour

• 3 tbsp all-purpose flour

• 2 tbsp lemon juice

• 1 tbsp ginger garlic paste

• 1 egg

• 500g chicken, with bones

• Oil for deep frying

• 1 or 2 tbsp water if required

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Method:

1. Wash and clean the chicken.

2. In a large bowl, whisk together all the spices.

3. Then add chicken and coat, add 1 or 2 tbsp water if the batter is too thick.

4. Cover and refrigerate it for 2-3 hours or overnight.

5. (Allow the cold chicken to come to room temperature before frying)

6. Heat oil in a heavy bottomed vessel, once the oil is hot, add the chicken pieces.

7. Fry in batches (don't overcrowd).

8. Fry for 3-4 minutes turning the pieces occasionally.

9. Flip the chicken, fry until crispy.

10. Remove them to on paper towels and serve hot with a few lemon wedges & onions rings. ​