Chicken 65
Chicken 65 is boneless bite sized chicken pieces marinated in yogurt and spices and then deep fried till crispy.
Ingredients
- 400gms boneless chicken thighs cube cut
- 2 Tbsp Yogurt
- 1 Tsp Lemon juice
- 1 Tbsp Ginger Garlic paste
- 1 Tbsp curry leaves chopped
- 1/2 Tsp Black pepper powder
- 1 Tsp Cumin Powder
- 1 Tbsp Kashmiri chilli powder
- Salt to taste
- Few drops of Food color(optional)
- 4 Tbsp Corn Flour
- 2 Tbsp Rice flour
- Mix 1 Tbsp Hot oil used for frying
- Vegetable Oil for deep frying
For Tempering
- 1 Tbsp Oil (use the same oil from frying)
- 1 Tbsp Minced or chopped Garlic
- 1/2 Tsp Sugar
- 3 Green Chilles slit
- 1 Tsp Kashmiri chilli powder
- Sprinkle Black pepper powder to taste
- 1/4 Tsp Salt
- 12-15 fried Curry leaves
Instructions
- Cut the boneless chicken into 1 inch cubes. Marinate with yogurt and spices. Keep refrigerated for atleast 30mins or overnight.
- Add food color(optional), corn flour, rice flour and oil.
- Fry immediately on high heat for first 2 mins then reduce to low to make the chicken crispy.
- Fry some curry leaves in the same oil.
- Drain them once golden brown on a cooling rack to maintain crispiness.
- Heat some oil and saute minced garlic, green chillies, kashmiri chilli, sugar.
- Add the fried chicken and sprinkle some black pepper and salt to taste.
- Ready to serve with pickled onions and lemon wedges.
Video
Notes
Use Chicken Thighs rathar than Chicken breast as Breast tends to get dry due to lack of fat in them. Chicken Thighs remain juicy inside.
Add more rice flour and cornflour if the chicken mix looks still runny. Otherwise the chicken spices will not stay coated while frying.
Fry them on high heat for first 2 mins then lower the heat for crispy chicken.