For the chicken strips½ kg chicken fillet stripsSalt to taste Red chilli powderPinch of arad (Turmeric)Garlic (crushed or paste)1 teaspoon peri peri salt1 egg3 teaspoon lemon juice (bottled)1 cup Chana flour¼ cup milk1 teaspoon baking powder For the sauceLeftover paste/batter from chicken marinade 1 cup water½ cup Mochacho’s sauce3 tblspns tomato ketchup 1 1/2 teaspoon paprika powderSalt to taste
1.) Marinate the chicken strips with all of the ingredients until all the pieces are coated in the batter and keep aside.2.) Heat oil and add chicken strips to it - Deep Fry medium heat till golden brown- remove from oil and transfer to a baking tray (keep aside).3.) In a non-stick pot, heat some oil, add the left over marinade paste/batter to this and 1 cup water, salt and paprika powder - whisk (cook on medium heat), when it starts to thicken add the tomato sauce and mochacho’s sauce and mix - remove from the cooker and pour the sauce over the fried chicken strips.4.) Grill in a preheated oven until the sauce is soaked into the strips.5.) Remove from oven and place on a plate, drizzle more Mochacho’s sauce over the top - serve with french fries tossed in peri peri salt and a spicy tomato basil rice.