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I remember bookmarking this recipe from Sadia’s blog Inspite of being a complete foodie and a regular visitor to Mangalore, this recipe was completely new to me. When I saw how easy it was to make, there was no way I was going to miss trying this one out! Though I have used chicken in this recipe, I am sure it will taste just as good with fish, and for those who are looking for a vegetarian option, why not try it with cauliflower?

chicken bezule

This is what you’ll need

Chicken: 500gms (cut into bite sized pieces. I used boneless chicken)

Chilli powder: 1 1/2tsp

Garam masala: 1/2tsp

Lemon juice: 1tbsp

Yoghurt: 1tbsp

Rice flour: 1tbsp

All purpose flour (maida): 1tbsp

Kashmiri chilli powder: 1/2tsp ( The original recipe asked for red food colouring, which I substituted for kashmiri chilli powder)

Salt to taste

Oil for frying

To be ground to a coarse paste

Coriander leaves: A handful

Ginger: 1″ piece

Garlic: 4 cloves

Green chillies: 4

Curry leaves: 2 sprigs

Let’s get cooking

1. Take the ground paste in a bowl.

2. To this add the chilli powder, garam masala, lemon juice, yoghurt, kashmiri chilli powder and salt. Mix well.

3. Marinate the chicken pieces in this mixture for at least 4 hours preferably over night.

4. Just before frying, add the rice flour and all purpose flour. Mix well.

5. Deep fry in hot oil and serve immediately.

chiken bezule1

Approximate preparation and cooking time: 30 minutes (excluding marination time)

Serves: 4




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