Hyderabadi Chicken Lollipop

 :

 For Marination:

500 grams chicken lollipops
30 gramss Curd (Dahi)
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
15 grams Salt
30 gramss lemon juice
30 gramss chickpea flour (besan)

 For Coating:

250 grams all-purpose flour (maida)
250 grams cornflour
15 grams Salt
Water (as needed to make a thick batter)

 For Hyderabadi Gravy:

30 gramss vegetable oil
1 large onion, finely chopped
15 grams ginger garlic paste
2 tomatoes, pureed
6 grams cumin powder
6 grams coriander powder
5 grams red chili powder
5 grams turmeric powder
6 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. **Marinate the Chicken Lollipops:**
   In a bowl, combine chicken lollipops with Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, salt, lemon juice, and chickpea flour. Mix well and let it marinate for at least 2 hours.

2. **Prepare Coating Batter:**
   In a separate bowl, mix all-purpose flour, cornflour, salt, and enough water to make a thick batter.

3. **Coat and Deep Fry:**
   Heat vegetable oil for deep frying.
   Dip each marinated chicken lollipop into the coating batter and deep fry until golden brown. Ensure the chicken is cooked through. Set aside.

4. **Prepare Hyderabadi Gravy:**
   In a pan, heat vegetable oil. Add finely chopped onions and sauté until golden brown.
   Add ginger garlic paste and sauté until the raw smell disappears.
   Add tomato puree and cook until the oil separates.
   Add cumin powder, coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well.

5. **Combine Chicken with Gravy:**
   Add the fried chicken lollipops to the gravy. Coat them evenly with the spices. Cook for a few minutes.

6. **Garnish and Serve:**
   Garnish with fresh coriander leaves.
   Serve Hyderabadi Chicken Lollipop hot as an appetizer or with rice/naan.

Enjoy the rich and spicy flavors of Hyderabadi Chicken Lollipop!