Guntur is a district in Andhra Pradesh which produces the special spicy chilies prefered by southindians. The deep red color chilies are pungent which adds a distinct flavor to the dish.
500 Grams Chicken Lollipops or Wings
4 Whole Guntur Chilies
12 Guntur Chilies (Soaked in warm water and ground into a Paste)
4 Sprigs Curry Leaves
1 Whole Garlic (Peeled and Finely Chopped)
1 Large Onion (Finely Chopped)
2 Tbsp Corn Flour
2 Tbsp All Purpose Flour (Maida)
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala (Kitchen King)
1 Tsp Red Chilly Sauce
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Tomato Ketchup
1/2 Tsp Soya Sauce
1/4 Tsp Red Food Color
1/4 Tsp Ajinomoto
Salt as per taste
Oil for frying...
We have to wash the lollipops twice and allow excess moisture to drain using a colander.
Add the lollipops to a plate, pat dry using a paper towel if there's excess moisture.
Add chilly powder, turmeric powder, maida, corn flour, garam masala, 1 tbsp ginger and garlic paste, salt as per taste.
Marinate the lollipops in the masalas well if the marination is dry sprinkle water mix well, cover and allow to marinate for 15 minutes.
Heat a wok with oil for frying, mix the marination well. Gently drop the lollipops in hot oil and fry on medium flame.
Fry the lollipops for 5 minutes on low each side or till the outer marination turns light golden in color.
Heat a wok on medium flame with 2 tbsp oil. Break the dry whole red chilies into halves and add to the oil place on low flame.
Add curry leaves, chopped garlic, onion and 1/2 tbsp ginger and garlic paste fry till onions turn transparent.
Add the cashews and fry till light golden in color. Add the chilly sauce, soya sauce and tomato ketchup fry all the ingredients.
Add 1/4 tsp food color and saute well. Add the fried chicken to the masala sauce toss to coat well. Allow the chicken to cook well in the masala for 5 minutes.
Once the chicken has soaked all the masala serve hot. We can serve this chicken lollipops with any mayo based sauce...Enjoy 😊