Chicken 65
Chicken 65 is a spicy deep-fried chicken dish made with marinated chicken pieces, yogurt, and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (boneless, skinless, cut into bite-sized pieces) | 800 | Grams |
| Yogurt (whole milk based) | 100 | Grams |
| Ginger Garlic Paste (freshly prepared) | 2 | Tbsp |
| Red Chili Powder (adjust to taste) | 2 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Coriander Powder | 1 | Tsp |
| Cumin Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Cornstarch | 3 | Tbsp |
| All-purpose Flour | 2 | Tbsp |
| Salt (adjust to taste) | 1 | Tsp |
| Oil (for deep frying) | 500 | Ml |
| Curry Leaves (fresh) | 1 | Bunch |
| Green Chilies (slit lengthwise) | 5 | Count |
Instructions
- In a large bowl, combine yogurt, ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
- Add the chicken pieces to the marinade and mix well to coat. Cover and let it marinate in the refrigerator for at least 2 hours.
- After marination, add cornstarch and all-purpose flour to the chicken and mix until the chicken pieces are well coated.
- Heat oil in a deep frying pan over medium heat. Once hot, carefully add the chicken pieces in batches and fry until golden brown and cooked through.
- Remove the fried chicken pieces and drain on paper towels to remove excess oil.
- In a separate pan, heat a little oil and add curry leaves and green chilies. Sauté for a minute until fragrant.
- Add the fried chicken to the pan with curry leaves and green chilies. Toss well to coat the chicken with the aromatic flavors.
- Serve hot as an appetizer or side dish.
Prep
- Marinate the chicken for at least 2 hours in the refrigerator.
Kitchen equipment
Deep Frying PanLarge Mixing Bowl