Chicken Roast Recipe
A go-to appetizer at all Nepali celebrations, whether it’s a birthday, wedding, or family gathering. Bone-in chicken marinated w/ cumin & coriander powder, ginger-garlic paste, and egg... — tossed in corn flour & fried until crispy.
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Ingredients
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Method
Small Plates
- 1
In a large bowl, whisk together cumin powder, coriander powder, salt, and pepper. Whisk in the ginger-garlic paste and the egg until smooth.
- 2
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for 60 minutes to allow flavors to penetrate.
- 3
- 4
Set up a shallow tray with corn flour. Remove the marinated chicken from the fridge, shake off excess marinade, and coat each piece in the corn flour until lightly stuck.
- 5
Fry the coated chicken in batches until crisp and cooked through, about 8–12 minutes per batch, turning as needed for even color. Maintain oil temperature.
- 6
Transfer drained chicken to a rack or paper towels. Repeat with remaining pieces.
- 7
Sprinkle chopped cilantro over the fried chicken and serve with lime wedges for squeezing.
