Chicken Lollipops 


Serves 3-4 

  • 600 gms chicken lollipops (ask the butcher to give you chicken lollipops or wings), oil for frying 
MIX TOGETHER

  • 1½ tsp ginger paste or 1¼" piece of ginger - crushed to a paste 
  • 1½ tsp garlic paste or 10-12 flakes of garlic - crushed to a paste 
  • 1½ tsp Kashmiri red chili powder (degi Mitch) 
  • \2 tsp dry mango powder (anchor)
  •  1 tsp garam masala, 1 tsp salt 
  • ¼ tsp tandoori red color
  •  4 tbsp plain flour (maids) 
  1. Mix together all ingredients written under mix together in a bowl. 
  2. Add the lollipops to the prepared mixture in the bowl. Let the chicken lollipops marinate in the mixture for at least 3-4 hours in the refrigerator. 
  3. At the time of serving, give each piece with your hands a neat rounded shape. 
  4. Heat 5-6 tbsp oil in a pan, add 3-4 pieces at a time and shallow fry, turning sides or deep-fry a few at a time till tender and crisp. If you shallow fry, keep the pan covered so that the chicken gets properly cooked while frying. 
  5. Drain on a paper napkin.
  6.  Serve on a bed of onion rings along with pudina chutney and lemon slices.

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