Zinger Method

Ingredients

• 1 kg chicken breast, cut vertically and washed.
• For soaking (1 cup gluten-free flour).
• 1 cup cold milk.
• 1/2 cup cold water.
• 2 tablespoons sour yogurt.
• 1 egg.
• 2 tablespoons lemon juice.
• 1 crushed garlic clove.
• 1 teaspoon each of (saffron, salt, ginger powder, cardamom powder, paprika, black pepper).
• 1/2 cup cornstarch.

Mix together until the mixture becomes slightly thick, then add the chicken pieces and mix well, cover, and refrigerate for two hours or more.

Frying Mixture:

• 1 1/2 cups gluten-free flour.
• 1/2 cup cornstarch.
• 1 tablespoon baking powder.
• 1 tablespoon Maggi seasoning.
• 1 teaspoon each of (black pepper, salt, paprika, saffron, ginger powder) mixed together.
• After soaking, dip the chicken pieces in the prepared flour mixture and fry in hot oil until cooked through.

Thoumeya (Garlic Sauce)

• 1 large boiled potato.
• 2 garlic cloves.
• 1 tablespoon yogurt.
• 1 tablespoon lemon juice.
• Salt.
• 1/4 cup corn oil.

Mix the potato with the yogurt, garlic, lemon, and salt with a quarter cup of cold water. Then add the oil and mix until the mixture becomes creamy. Serve with fried potatoes and pickles.