Spicy Chicken 65

Chicken 65 is a dry style south indian chicken dish. Frankly speaking, making this dish may be tedious since it involves quite a number of steps. But, it is really worth the effort.

Marinade chicken pieces and refrigerate for 1 hour.

In a bowl mix yogurt with turmeric powder and red chilli powder and refrigerate the mixture until it is being used.

Add a beaten egg, cornflour and rice flour to the marinated chicken pieces and coat well.

Heat oil in a wok/pan and fry the chicken pieces till golden brown. Place the fried chicken pieces on kitchen roll to absorb the excess oil and keep aside.

Next for the tempering, add a little oil in a pan, add ginger garlic paste and saute for a few seconds. Add curry leaves and green chillies and fry for about 30-45 seconds.

Add the fried chicken pieces and toss well. 

At this point add the yogurt mixture and coat well the the chicken pieces. Cook the chicken till the yogurt dries up. Remove from heat, sprinkle chopped coriander and serve hot.

SPICY CHICKEN 65

+PRINT RECIPE HERE 

INGREDIENTS:

1 1/2 kilo chicken, cut into bite size pieces 

Oil for deep frying

2 tbsp finely chopped coriander 

For marinade:

1/2 tsp turmeric powder

4 tsp red chilli powder

3/4 tsp ground black pepper

2 1/2 tsp ginger garlic paste

2 tbsp lemon juice

1/2 tsp salt

For yogurt mix:

1 cup yogurt

1/2 tsp turmeric powder

2 tsp red chilli powder

To coat chicken that has been marinated:

1 egg, beaten

6 tbsp cornflour 

4 tbsp rice flour

For tempering: 

2 tbsp oil

2 sprigs curry leaves

1 tsp ginger garlic paste

5 green chillies, slit length wise

Directions:

1) Marinate chicken pieces with the marinade ingredients and refrigerate for 1 hour.

2) Mix all the yogurt mix ingredients in a bowl and refrigerate it till it is being used.

3) Once the chicken pieces has marinated for an hour, add to it one beaten egg, 6 tbsp cornflour and 4 tbsp rice flour and coat well.

4) Heat oil in a wok/pan and deep fry the chicken pieces till golden brown.

5) Remove fried chicken pieces from the oil and place it on kitchen roll to absorb the excess oil. Keep aside.

6) In a different pan, heat 2 tbsp oil and fry all the tempering ingredients for 30-45 seconds.

7) Add in the fried chicken pieces and toss well for 1 minute.

8) Add in the yogurt mix and coat well the fried chicken pieces. Cook in medium low heat and continue tossing till the yogurt dries up.

9) Remove chicken from heat, sprinkle the chopped coriander and serve hot.