Spicy Broast Masala

Description

For the ultimate crunch and “Spicy Kick,” use 40g of Masalay Wala Spicy Broast Masala for 1 kg of Chicken.

Ingredients:

• Chicken: 1 kg (8–10 large pieces with skin or without)

• Masalay Wala Spicy Broast Masala: 40g

• Vinegar/Lemon Juice: 3 tablespoons

• Cold Water: For dipping

• All-purpose Flour (Maida): 2 cups (for coating)

Quick Steps:

1. The Marination: Prick the chicken with a fork. Mix 20g of the masala with vinegar/lemon juice and rub it deep into the chicken. Let it rest for 2–4 hours (essential for juice!).

2. The Coating: Mix the remaining 20g of Masala into the 2 cups of flour.

3. The Double Dip: Roll the marinated chicken in the flour, dip quickly in cold water, and roll in the flour again for a thick, “Spicy” crust.

4. The Fry: Deep fry in hot oil on medium heat for 12–15 minutes until golden brown and extra crispy.