The chicken is corny yet yummy

Pushpesh Pant

This one is for the days when you are feeling lazy and the kids are clamouring to be taken out for a junk food treat to the KFC, McDonald or the like. Or, when guest descend unannounced and you have to rustle up a finger-licking snack or a starter in a jiffy. We owe the recipe to beloved granddaughter, Sehar, who likes to cook as much as she likes taking short cuts. Well, in this case, we aren’t complaining about the cheat sheet! Go ahead and enjoy the crispy-succulence of ghar ki murgi that sure beats the badshahi daal! You may replace the corn nachos with any other chips of choice potato, banana or jackfruit but then you will have to rename the dish.

Ingredients Makki Murgi

Chicken boneless (cut into bite-sized pieces) 500g

Nachos 1 large packet

Butter milk 200 ml

Chilli flakes Optional

Salt To taste

Oil To deep fry

For the dip

Mayonnaise (readymade) 1/2 cup

Mustard (readymade) 1 tsp

Tomato sauce (bottled) 1 tsp

Method: Wash and pat dry the chicken. Crush the nachos (or other chips) coarsely. Place the chicken in salted butter milk for at least 30 minutes, preferably for two hours. Spread crumbled chips on a platter and carefully roll the moist chicken chunks to coat these evenly. Heat oil in a pan till smoking point then reduce flame to medium high and deep fry the chicken in batches till rich brown. Remove with slotted spoon and drain excess fat by placing on kitchen towels/paper napkins. Prepare the dip by blending all ingredients in a bowl. Serve hot on a bed of crisply fried chips that fall off the coated chicken chips. Sprinkle over with chilli flakes and salt if required. You may if you like supplement the fried crumbled nachos with regular unfried assorted chips at the time of serving. Some green salad also goes along great with makki murgi.