500 grams boneless chicken
1 cup buttermilk
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon rosemary finely chopped
to taste salt
1 cup cornflakes
For the dipping sauce
1/2 cup yogurt
1/2 teaspoon black peppercorn coarsely ground
a pinch rosemary finely chopped
1/2 teaspoon lime juice
to taste salt
In a mixing bowl, add 1 cup butter milk, 1/4 teaspoon turmeric powder, 1/2 teaspoon chilli powder, finely chopped rosemary, salt, and mix well. This is our marinade.
Cut chicken into small cubes and add to bowl. Stir well to coat the pieces in the marinade, and let it marinate for 10 minutes.
Take a cup of cornflakes in a plastic bag. Close the bag, and roll the rolling pin on the bag to crush the cornflakes. You don't have to beat the bag with the pin, rolling itself is sufficient to reduce them to a coarse texture.
Transfer this crushed cornflakes to a plate.
Heat some oil in a deep-bottom pan.
Take a chicken piece, roll it in the cornflakes, and slowly place it in the oil.
Repeat for a few more pieces. Don't overcrowd the pan, or let the oil temperature drop.
We want the chicken pieces to be cooked inside without burning the outer cornflakes coating. It should be crispy.
Once the chicken pieces are uniformly fried, scoop them out using a slotted spoon to a kitchen towel to soak up the oil.
Fry the remaining chicken pieces in batches.
In a small mixing bowl, mix together half cup yoghurt, 1 teaspoon lime juice, coarse black pepper, and some finely chopped rosemary. This is our dipping sauce.