To make crunchy sevayyan chicken, cut the boneless chicken into finger shape and marinate this with chopped onion, green chillies, garlic, ginger paste and Knorr Chef’s Chicken masala. Refrigerate for 2 hours.
Break the vermicelli into small pieces.
Beat the egg and add refined flour to make a smooth dough, dip the chicken pieces into the batter and coat it with the vermicelli evenly.
Deep fry the chicken in hot oil till the chicken turns into golden brown colour. Remove it from the oil in a tissue paper and serve hot with garnish of coriander leaves and toasted sesame seeds.
CHICKEN AND MUSHROOM CREAM SOUP
Fresh mushrooms and juicy chicken cooked together to bring out a delicious flavour.
CHICKEN SOUP WITH POTATO WEDGES
Crispy potato wedges dipped in a hot chicken soup. A soup to enjoy at anytime.