At a party you host or at a pot-luck, this finger-licking delicious dish will have everyone asking for the recipe.

• Ingredients:

• Marinade:
• 1 lb (454 grams) chicken, boneless, skinless, cut into bite size pieces
• 2 tsp (10 mL) fresh ginger garlic paste
• ½ tsp (2 mL) cumin powder
• 1 tbsp (15 mL) coriander powder
• 1 tsp (5 mL) Kashmiri lal mirch
• 1 tsp (5 mL) salt
• 2 tbsp (30 mL) cornstarch
• 2 large eggs, beaten
• 2 drops red food colour
• Stir Fry:
• 4 cups (1 L) + 2 tbsp (30 mL) Vegetable Oil
• ¼ cup (50 mL) curry leaves, chopped
• 4-5 green chilies, slit
• 1 cup (250 mL) onions, thinly sliced

• Method:

• Mix marinade ingredients in a large mixing bowl. Marinate for 1 hour.
• Heat 4 cups (1 L) oil in large pot to about 350°F (175°C).
• Carefully drop 7-8 chicken pieces in hot oil.  Cook 3-5 minutes, or until chicken is no longer pink inside.
• Remove from oil. Drain excess oil on paper towel. Repeat for rest of the chicken.
• Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat.
• Add curry leaves and green chilies. As they stop sputtering add onions. Sauté for 8-10 minutes until golden.
• Add cooked chicken. Toss to mix together.
• Turn off heat.
• Serve hot as an appetizer.

• ©/® Smucker Foods of Canada Corp. or its affiliates.