Punjabi Fried Chicken -Amritsari – style

Ingredients

• 1lb of boneless and skinless chicken thighs cut into 2-inch pieces (washed and dried)
• 1/2 teaspoon salt
• 1 Tablespoon of minced garlic
• 1Tablespoon of minced ginger
• 2 tablespoons finely minced cilantro
• 2 tablespoons of Deanz Indian Fish Masala
• 4 lemons
• Zest of 2 lemons
• ½ cup plain yogurt
• 1 liter of good quality vegetableoil
• 1 large red onion slices
• ¼ teaspoon red chili flakes
• ½ cup of vinegar
• 3-star anise
• 4 large pods of black cardamom
• 1 teaspoon fennel seed
• ½ teaspoon Deanz Hickory Smoked Sea Salt

Directions

• In a medium pot, mix vinegar, cardamom, fennel seeds, and star anise. Boil for 2-3 minutes and set aside to cool. Once cooled, transfer it to a bowl along with onions, cilantro, lemon juice, salt, chili flakes, and lemon zest. Mix and set aside for 25-30 minutes before serving.
• Heat a large pan or wok on high heat add oil to heat.
• In a large bowl mix the minced garlic, ginger, Deanz Indian Fish Masala, and yogurt. Thin it out with a little water to make a nice paste.
• Dip chicken thighs to baste all over and add it to the pan placing it away from you. Sauté the chicken for three minutes on one side then flip and leave it again for another three minutes. Lower the heat and cook on low heat for another 7-8 minutes flipping every couple of minutes. The chicken is cooked when a fork comes out clean once inserted (about 7-8 minutes) depending on the thickness.
• Take the chicken and put it on a platter squeeze lemon juice and cilantro and check for salt – Rest for 3-5 minutes and serve with sliced marinated onions.