Chicken Broast

Ingredients

• 8 chicken pieces with bone (legs and breast pieces, about 1 kg), with 2 deep cuts in each
• 1 tbsp garlic paste
• 2 tbsp vinegar or lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red chilli powder
• 1 tsp paprika or Kashmiri chilli (optional)
• For dipping: 2 eggs whisked with ½ cup cold milk
• For the coating: 1½ cups (190 g) plain flour (maida), ½ cup cornflour, 1 tsp salt, 1 tsp black pepper, 1 tsp red chilli powder, 1 tsp garlic powder, ½ tsp baking powder
• Oil, for deep-frying

Missing something?

• No chicken? Use mutton or beef (cook longer), or soya chunks.
• No plain flour (maida)? Use atta, sifted (the result is denser).
• No eggs? Use paneer or firm tofu in curries and rice dishes.
• No milk? Use milk powder mixed with water, or diluted tinned milk.
• No cornflour? Use rice flour or plain flour (slightly less crisp).