To serve 4-5 or in our house 1 !
For the Jhatpat part
2 pounds of chicken tenderloins, cut into strips about 1/2″ thick
1/4 cup of all purpose flour
2-3 cloves of garlic smashed
1-2 drops of orange food coloring
salt to taste
For the Chatpat part
1 Med Red onion sliced thin
2-3 green chilies sliced thin
2-3 whole red chilies
2-3 cloves of garlic sliced thin
A sprig of curry leaves
Blend the below sauce
1 TBSP white wine vinegar
1/2 TBSP of Soy sauce (low sodium)
Salt and pepper
pinch of sugar
Mix the Jhatpat part above and keep aside. You might have to use about a TBSP of water to mix it well. Don’t add too much water and make it like a batter. It should be almost like a dry dredge.
In a couple of Tbsp of oil , cook chicken . (about 8-9 minutes) ( You might have to use more oil if cooking in batches)
You can deep fry too BUT we are watching our calories at my house 🙂
Once all the chicken is cooked, keep aside wrapped in foil to keep warm.
In a sauce pan, saute the Chatpat part for about 4-5 minutes till the onions turn pink and translucent in a Tbsp of oil. Add the chicken and add the sauce that you blended below.
Toss everything gently to coat all the chicken. Season with extra spices/salt as desired.
Let everything heat through for about 4-5 minutes.
Serve hot !! Perfect with cold beer preferably Kingfisher.. 🙂
or in our house, some rum !