Tabakh Maaz - Chef Recipe by Inderpreet Singh Minhas
A lamb and potato dish born from Indian ethnicity and Australian upbringing.
6 large eggs
3 cups plain flour
1/2 cups cornstarch
1 1/2 Tbs garlic powder
1 tsp paprika
1 tsp crushed red pepper
Freshly ground black pepper
1.5kg chicken, cut into 8 pieces
Vegetable oil, for frying
In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt, and 1 teaspoon of black pepper.
Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.
In a large cast-iron skillet, heat 3/4 inch of oil to 180 C. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 75 C, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken.