Ingredients

• 1/2 cup besan (flour made from garbanzo beans)
• 4 tablespoons plain yogurt
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon cayenne pepper, divided
• 1/2 teaspoon garam masala
• 1 teaspoon ginger paste, divided
• 1 teaspoon garlic paste, divided
• 4 tablespoons cooking oil
• 1 1/2 teaspoons salt

Instructions

1. Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.

2. Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.

3. Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.

4. Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.