Tempura Chicken with Tomato Basilsauce | How to make Tempura Chicken with Tomato Basilsauce

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By Zainab Nagdawala
Created on 16th Dec 2015
  • Tempura Chicken with Tomato  Basilsauce, How to make Tempura Chicken with Tomato  Basilsauce
Tempura Chicken with Tomato Basilsauceby Zainab Nagdawala
  • Tempura Chicken with Tomato Basilsauce | How to make Tempura Chicken with Tomato Basilsauce (7 likes)

  • 0 reviews
    Rate It!
  • By Zainab Nagdawala
    Created on 16th Dec 2015

About Tempura Chicken with Tomato Basilsauce

Tempura is a Japanese dish, where seafood, chicken and veg are battered and deep fried

Tempura Chicken with Tomato Basilsauce, a deliciously finger licking recipe to treat your family and friends. This recipe of Tempura Chicken with Tomato Basilsauce by Zainab Nagdawala will definitely help you in its preparation. The Tempura Chicken with Tomato Basilsauce can be prepared within 60 minutes. The time taken for cooking Tempura Chicken with Tomato Basilsauce is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Tempura Chicken with Tomato Basilsauce step by step. The detailed explanation makes Tempura Chicken with Tomato Basilsauce so simple and easy that even beginners can try it out. The recipe for Tempura Chicken with Tomato Basilsauce can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Tempura Chicken with Tomato Basilsauce from BetterButter.

  • Prep Time60mins
  • Cook Time20mins
  • Serves3People
Tempura Chicken with Tomato Basilsauce

Ingredients to make Tempura Chicken with Tomato Basilsauce

  • For Marination: 500 gms boneless chicken cut in thin strips or small cubes or parboiled veggies or seafood
  • 1 tbsp black pepper
  • 1 tbsp ginger garlic paste
  • 2 tbsp ketchup
  • Salt
  • Tempura batter: 1/2 cup maida
  • 1/4 cup cornflour
  • 1 cup drinking soda

How to make Tempura Chicken with Tomato Basilsauce

  1. Marinate the chicken, sea food or par boiled vegetables with the ingredients mentioned for marination and keep aside for and hour.
  2. In the meanwhile take a big pot with lots of water, add salt and bring it to a boil, as soon as it boils add the tomatoes and let it cook for 7 mins. Switch off gas and transfer the tomatoes in cold water, this will help to remove the skin
  3. Once tomatoes are cold enough, remove skin, cut in cubes and transfer it to a mixie add chillies and basil leaves in it and puree it to make a smooth sauce.keep it aside.
  4. Now take a pan and add oil, when hot add in garlic when it is soft add in the tomato sauce ketchup, salt, black pepper, chilli flakes, sugar and let it cook on medium flame till rawness of the tomato goes away.
  5. You can add a little water to manage the consistency. It should be pouring consistency.
  6. Meanwhile take a bowl add in maida , corn flour salt and black pepper mix it well then add in the soda water and mix it well add little by little, the consistency should be like pakoda batter consistency.
  7. Do not beat it as we need the froth, do not panic if there are lumps. The lumps will give the tempura its crispy texture.
  8. Keep a kadhai with oil for deep frying, when oil is hot lower the flame to medium dip the chicken or veggies in the batter and deep fry on medium heat till get a nice light pink colour.
  9. Arrange the fried pieces on a plate and pour the tomato sauce on it garnish with basil fresh leaves or sprinkle dried basil and enjoy hot

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