✔️ I crushed the ginger garlic separately in a mortar and pestle. But i pulsed the curry leaves and dry red chillies in a blender just twice.
✔️ The oil shouldn’t be too hot (the chicken wont cook well but the outer part would get the golden color fast) or less hot (the batter will come off the chicken). Try to maintain a medium heat. Don’t fry for too long or else the chicken will become dry.
✔️ How much ever you try, a little of the batter will come out of the chicken and settle at the bottom of the pan. Do take out those bits too and place it on top of the fried chicken. That is the highlight of the dish. It tastes delicious.