Chicken 65
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai(south - India), as a bar snack, entrée, or quick snack.
Cooking Time: 15-20 minutes
Servings: 4
Servings: 4
Preparation Time: 45 minutes
Ingredients:
§ Boneless chicken – 750 gms (cut into small bite sized pieces)
§ Oil
§ Yogurt - 1/2 cup
§ Salt to taste
§ Turmeric powder - 1/2 tsp
§ Red chilli powder - 1 tsp
§ Coriander powder - 1 tsp
§ Rice Flour – As required
§ Salad
§ For Marinade:
o
Turmeric powder - large pinch
o
Red Chilli powder - 2 tsp
o
Black pepper powder - 1/2 tsp
o
Ginger garlic paste - 2 tsp
o
Lemon juice - 2 tbsp
o
Dried Red Chillies – 4 to 6
o
Coriander Powder – 2 tsp
o
Oil – 1 tsp
o
Salt to taste
§ For Tempering (Tadka):
o
Cooking oil - 1 tbsp
o
Curry leaves – 10 to 12
o
Lemon Juice
o
Garlic - 4 cloves, minced (optional)
o
Ginger - 1", minced
o
Green chillies - 4-5, slit length
wise
Method:
Marinate bite sized pieces of chicken
in the ingredients called for marinade for 1 hour
Take
the yogurt in a bowl. Add the turmeric powder, red chilli powder, coriander
powder and salt and whisk well. Keep aside.
Take the marinated chicken. Add rice
flour to coat the chicken. Add a tbsp of water if required
Heat the oil for deep frying. Once
the oil is hot, add a few chicken pieces into the oil without crowding the
vessel and cook on medium flame. Once the chicken is almost cooked, increase
flame and deep fry the chicken pieces till golden brown.
Remove
onto absorbent paper. Keep aside. Repeat
the procedure for another batch of chicken pieces.
Heat a
cooking vessel, add a tbsp of oil. Add garlic and ginger and sauté for a few
seconds. Add curry leaves and green chillies. Sauté it for a few seconds
Add the
deep fried chicken and toss well and cook for 2 minutes.
Add the yogurt mixture and cook on
low to medium flame, mixing the contents well.
Toss the chicken till the yogurt
dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish
with coriander leaves. Serve salad with it.
Comments
Post a Comment