CHICKEN 65
@For the Marinade@
- 500 grams boneless chicken (cut into small pieces)
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 egg
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour (maida)
@For Frying@
- Oil for deep frying
*For Tempering:*
- 2 tablespoons oil
- 2-3 dried red chilies
- 1 sprig curry leaves
- 2-3 green chilies, slit
- 1 tablespoons chopped garlic
- 1 tablespoon chopped ginger
Instructions:
1. *Marinate the Chicken:*
- In a large bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
- Mix well, ensuring all the chicken pieces are coated with the spices.
cornflour, and all-purpose flour to the marinated chicken. Mix thoroughly to form a thick coating on the chicken.
- Let the chicken marinate for at least 1 hour(preferably 1-2 hours) in the refrigerator.
2. *Fry the Chicken:*
- Heat oil in a deep frying pan or kadhai over medium-high heat.
- Once the oil is hot, carefully add the marinated chicken pieces in batches, making sure not to overcrowd the pan.
- Fry the chicken until golden brown and crispy on the outside. This should take about 5-7 minutes per batch.
- Remove the fried chicken pieces and remove excess oil.
3. *Tempering:*
- In a separate pan, heat 2 tablespoons of oil over medium heat.
- Add dried red chilies, curry leaves, slit green chilies, chopped garlic, and chopped ginger, small onion chopped Sauté for a minute until fragrant.
- Add the fried chicken pieces to the pan and toss them in the tempered mixture until well coated.
4. *Serve:*
- Garnish with fresh curry leaves onion lemon
- Serve hot as an appetizer or side dish with lemon wedges and onion slices.
Enjoy your homemade Chicken 65!