Chicken Phuraula - cooking recipe

Ingredients

Batter
2 cups black lentil flour
2 beaten eggs
2 cups milk
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/4 teaspoon asafoetida powder
salt and pepper
Chicken
2 lbs chicken breasts, cut into 1-inch strips
oil (for deep frying)
Marinade
1 tablespoon cumin powder
1 tablespoon mustard oil (vegetable oil can also be used)
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
salt and pepper

Preparation

In a blender, combine all marinating ingredients to yield a smooth paste.
In a large bowl, combine all batter ingredients to form smooth batter.
Cover and refrigerate until used.
Marinade chicken strips in marinade for overnight in the refrigerator.
Pat dry the marinated chicken pieces before dipping into the spiced lentil batter.
Dip in the batter and deep fry until the chicken tenders are golden brown.
Serve hot with tomato achar.