Dish of the Month

Every month Taj Mahal brings out recipes for some of its most popular items. This month we are delighted to list the recipe of one its favourite starters

This months Mysore Chilli Chicken
Served 4-6 persons

Ingredients

Fillet of Chicken - 10 Strips  Alternative - Cut Chicken breast into a thin fillet about 1/2 inch thick  Enough oil in a frying pan to fry the fillets Marinade requirements Juice of 1 Lemon Red Chilli paste - 10 gms Ginger paste - 10 gms  Garlic paste - 20 gms  Corn flour - 30 gms  2 Egg whites  Crushed black pepper - 5 gms  Salt to taste  Water for binding Remaining Ingredients  Diced Onion - 200 gms 6 Fresh green chillies  4 Fresh red Chillies Sprig of curry leaves 1 pod of shredded garlic

Here's the recipe:

Cut the fillet into long strips 2-3 inches or as per requirement

Prepare the marinade by mixing well all the ingredients in a shallow / flat container. The marinade should become a smooth paste

Marinade the chicken fillets in the batter for 30 - 45 mins

Heat oil in frying pan to about 170 degrees

Deep fry till golden brown, this should be done in 1 1/2 - 2 mins. Drain off chicken and put aside

From the remaining ingredients fry shredded garlic and curry leaves until light brown, add remaining ingredients stir fry for 1 min.

Add fried chicken, stir and finish with chopped coriander.

Serve hot with a wedge of lemon