Chicken Bezule

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Chicken bezule is a popular appetizer which is sold in the streets of Mangalore, which is a city in south India. These are perfect little bites fit for a cocktail party or even as a snack.

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This can be made with boneless chicken or even with bone-in chicken pieces. I prefer bone-in skinless ones. If you are using boneless chicken pieces, either breast meat or the juicier thigh meat can be used. But one main thing to remember, breast meat can get dry as it does not contain internal fat. So to get nice tender chicken, you just follow these two tips: coat the chicken in the marinade for long hours and when frying, do not over fry the chicken. Fry the chicken just until it is done.

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This recipe is adapted from VahrehVah.com. I must say the recipes of this popular chef- Sanjay Thumma is too good. So easy to follow and the result will be mind-blowing. A great fan of his recipes.

Do try out this delicious chicken recipe, you all will love it.

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1/2 kg Chicken, cut into small bite size pieces

To grind:
Coriander leaves- a handful
2 sprigs curry leaves
3 green chillies
1″ piece ginger
4 cloves garlic

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1 1/2- 2 tsp Chilly powder
1/2 tsp garam masala powder
Few drops of red food color
1 tbsp rice flour
1 tbsp all purpose flour
1 tbsp lemon juice
1 tbsp yoghurt
Oil to deep fry
Salt to taste

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1. Grind the ingredients listed under to grind into a coarse paste.
2. To the ground paste add all the ingredients except the rice flour and all purpose flour. Marinate for a minimum of four hours or better overnight.

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3. Before frying add in the flours. I had added all the ingredients including the flours and then marinated it. But i think it would be better if you add both the flours just before frying.
4. Fry in hot oil.
5. Serve hot.

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Notes:

✔ If the batter is too dry, the marinade will come off the chicken when frying. So if you get a dry batter, add in a few drops of water to get a slightly wet batter so that it sticks well onto the chicken.
✔ Add the chicken in real hot oil. If the oil is not hot enough you will get soggy chicken and also the chances of the marinade coming off the chicken is high.
✔ Do not add many pieces of chicken at a time while frying. That is, do not overcrowd the pan.
✔ Do not over-fry the chicken. Fry to perfection to get nice tender pieces.
✔ Do not skip the marinating part.

 

Chicken Bezule
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INGREDIENTS
  1. 1/2 kg Chicken, cut into small bite size pieces
To grind
  1. Coriander leaves- a handful
  2. 2 sprigs curry leaves
  3. 3 green chillies
  4. 1″ piece ginger
  5. 4 cloves garlic
  6. 1 1/2- 2 tsp Chilly powder
  7. 1/2 tsp garam masala powder
  8. Few drops of red food color
  9. 1 tbsp rice flour
  10. 1 tbsp all purpose flour
  11. 1 tbsp lemon juice
  12. 1 tbsp yoghurt
  13. Oil to deep fry
  14. Salt to taste
DIRECTIONS
  1. Grind the ingredients listed under to grind into a coarse paste.
  2. To the ground paste add all the ingredients except the rice flour and all purpose flour. Marinate for a minimum of four hours or better overnight.
  3. Before frying add in the flours. I had added all the ingredients including the flours and then marinated it. But i think it would be better if you add both the flours just before frying.
  4. Fry in hot oil.
  5. Serve hot.
Notes
  1. ✔ If the batter is too dry, the marinade will come off the chicken when frying. So if you get a dry batter, add in a few drops of water to get a slightly wet batter so that it sticks well onto the chicken.
  2. ✔ Add the chicken in real hot oil. If the oil is not hot enough you will get soggy chicken and also the chances of the marinade coming off the chicken is high.
  3. ✔ Do not add many pieces of chicken at a time while frying. That is, do not overcrowd the pan.
  4. ✔ Do not over-fry the chicken. Fry to perfection to get nice tender pieces.
  5. ✔ Do not skip the marinating part.
Savory&SweetFood http://savoryandsweetfood.com/

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