Ingredients - Brining
500g Chicken
Water
1/2tbsp Salt
1tbsp Vingear

Ingredients - Marination & Frying :
1/4 Cup Hung Curd
1tbsp Ginger Garlic Paste
1/2tsp Salt
1/4tsp Turmeric Powder
1/2tbsp K. Red Chilli Powder
1/2tsp Cumin Powder
1tsp Coriander Powder
1/2tsp Black Pepper Powder
1/2tsp Garam Masala
1tsp Chaat Masala
1/2tsp Black Salt
1/2tsp Carrom Seeds
1tbsp Roasted Chickpea Flour
2tbsp Cornflour
1/4tsp Orange Red Food Color
1/2tsp Kasuri Methi
1tbsp Lemon Juice
Oil to Deep Fry
Chaat Masala

Method :
1. Take enough water so that the chicken is immersed in it. Add salt and vinegar and mix it. Allow chicken to brine for 1 hour.
2. In a bowl, add hung curd, ginger garlic paste, salt, turmeric powder and all mentioned spices. Add the roasted chickpea flour, cornflour and orange red food color. Mix well. Add the chicken and marinate for 1 - 2 hours.
3. Add the chicken in hot oil. Do not touch the chicken for qbout 1 - 2 mins. Flip it after 1 - 2 mins and cook on medium flame for 8 - 10 mins depending on the size of the chicken pieces.
4. Remove the chicken and let it rest for 1 - 15 mins.
5. Deep fry again on medium - high flame for 30 secs.
6. Remove from oil and sprinkle chaat masala on it and Enjoy.

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