Lilydale Indian Chicken

recipe masterchef AUSTRALIA

Ingredients

• 200g yogurt
• 1 tablespoon lemon juice
• 2 tablespoon corn flour
• 1 tablespoon finely grated ginger
• 4 garlic cloves, crushed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground black pepper
• Pinch salt
• 1/3 cup vegetable oil
• 2 x Lilydale thigh fillet packs, cut into 3 pieces
• Oil for frying
• Lemon wedges to serve
• Coriander sprigs for garnish

Method

1. In a bowl combine the yogurt, lemon juice, cornflour, ginger, garlic, spices, pepper and oil, mix well. Stir through the chicken pieces, cover and refrigerate for 1 hour.

2. Heat 2 tablespoons of oil in a frying pan over medium heat and cook chicken in batches until golden and crispy on the outside. Drain on kitchen paper; keep warm in low oven while cooking remaining chicken. Heating fresh oil each time.

Serve with lemon wedges, and sprigs of coriander.

reference :

http://www.masterchef.com.au