Mangalorean Chicken Bezule

Ingredients

• Chicken (boneless) - 500 g
• Curry leaves - 2 whole
• Coriander leaves - 1 whole
• Green chilies - 5 whole
• Ginger - 1 piece
• Garlic - 6 clove
• Garam masala powder - 1/2 tsp
• Kashmiri chili powder - 2 tbsp
• Rice flour - 1 1/2 tbsp
• All-purpose flour or maida - 1 1/2 tbsp
• Lemon juice - 1 tsp
• Curd - 1 tbsp
• Salt to taste
• Oil for frying

Instructions

1. 1Trim any excess fat and cut the 500 g of boneless chicken into small, bite-sized pieces so they cook quickly and evenly.
2. 2In a blender or mortar, grind 2 sprigs of curry leaves, 1 bunch of coriander leaves, 5 green chilies, 1 piece of ginger and 6 cloves of garlic into a coarse paste so the herbs still have texture.
3. 3Transfer the paste to a bowl and stir in 2 tbsp Kashmiri chili powder, 1/2 tsp garam masala powder, 1 1/2 tbsp rice flour, 1 1/2 tbsp all-purpose flour or maida, 1 tsp lemon juice, 1 tbsp curd and salt to taste until you have a thick, clingy marinade.
4. 4Add the chicken pieces to the bowl and toss until every piece is well coated; marinate for at least 4 hours so the flavors penetrate.
5. 5When you are ready to cook, heat oil in a deep pan for frying until hot and shimmering.
6. 6Work in batches and deep-fry the marinated pieces until both sides are brown in color and the chicken is cooked through; remove with a slotted spoon and drain on paper towels so they stay crisp.
7. 7Quickly fry a few extra curry leaves and whole green chilies in the same oil until crisp, then drain and use them to garnish the chicken for an aromatic finish.
8. 8Serve the bezule hot as an appetizer or cocktail snack and enjoy them straight away while the crust is crisp.
9. 9Optional: serve with lemon wedges and a cooling yogurt dip for balance.