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Discover the fusion of Erode-style Japan Chicken—a trendsetting dish that captures the flavors of Erode, Tamil Nadu, with a creative twist.

INGREDIENTS:

Chicken - 250gm,boneless
Corn starch - 2 tablespoon
Maida (Refined wheat flour) - 2 tablespoon
Black pepper powder - 1/2 teaspoon
Butter - 1 tablespoon
Green chili - 2,slit
Garlic - 4 cloves,finely chopped
Milk - 250ml,boiled and cooled
Sugar - 1 1/2 teaspoon
Cashew - 12
Coriander leaves to garnish
Water to prepare the batter
Salt to taste
Oil for deep fry


DIRECTIONS:

1) In a mixing bowl, combine the corn starch, maida (refined wheat flour), black pepper powder, and 1/4 teaspoon salt. Gradually add water to make a thin consistency batter.
2) Add boneless chicken to the batter and mix well to ensure the chicken is evenly coated.
3) Heat the oil in a deep pan or wok over medium flame for deep frying.
4) Carefully add the coated chicken pieces to the pan, ensuring there is enough space for them to move freely. Deep fry the chicken until it is cooked and turns light golden.
5) Once the chicken pieces are cooked, transfer them to a separate bowl.
6) Using a blender or mixer, grind the cashew nuts to a fine powder.
7) Heat a separate pan over medium flame, add the butter and allow the butter to melt.
8) Add the slit green chilies and finely chopped garlic to the pan. Saute them for about a minute on medium flame.
9) Add the boiled and cooled milk to the pan, salt and sugar. Mix well and allow the milk to simmer for 2 minutes until it boils.
10) Add the ground cashew nuts to the milk and continue sautéing until the mixture thickens and develops a creamy texture.
11) Finally, add the deep-fried chicken to the pan and sauté for two minutes. Ensure that the chicken pieces are well-coated with the creamy mixture and allow it to thicken slightly.
12) Once thickens, remove the creamy chicken from heat.
13) Garnish with finely chopped coriander leaves and serve the Erode Style Japan Chicken hot.

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