Spicy chicken 65
Lip smacking, Indian style fried boneless chunks of chicken further tossed in a tempering of chilis, garlic and curry leaves. A yummy street snack and a very poplar party appetiser
Equipment
- Shallow cooking pot
Ingredients
- 600 g chicken thighs cut in 1 inch chunks
- 2 tbsp yoghurt
- 1½ tbsp ginger garlic paste
- 3 tbsp black peppercorns crushed
- 1 tbsp cumin powder
- 1 tbsp Kashmiri chili powder for the colour (optional)
- ½ tsp turmeric powder
- 1 tbsp lemon juice
- 10-15 fresh curry leaves
- 2 tbsp rice flour
- ¼ cup flour
- 1 tsp pink salt
- 2 tbsp garlic finely chopped
- 4-5 fresh chilis slit
- salt to taste
- ¼ cup oil for deep frying
Instructions
- Marinate the chicken with the yoghurt, ginger garlic paste, chili powder, salt, cumin powder, lemon juice, turmeric powder, 1½ tbsp pepper powder and half of the curry leaves (chopped). Set aside for 30 minutes, at least
- Thereafter, add the flours and mix throughly. Simultaneously, keep the oil to heat in your cooking pot
- Once hot, turn the flame to medium and drop the marinated and flour coated chicken in it, in batches. Fry until they turn golden brown all over
- Drain and remove on an absorbent kitchen towel. Sprinkle the remaining pepper powder and the pink salt. Give it a good toss
- Heat another shallow cooking pot and add a tbsp of oil (you could use the same oil in which the chicken was fried). Add the garlic and chilis in, when fragrant, add the fried chicken pieces, remaining curry leaves. Mix well and cook for only two to three more minutes, over medium heat
- Remove your yummy and spicy chicken 65 in a serving dish and serve along with some ketchup. Enjoy!
Notes
- You could also use chicken breast, but thighs make for a much tender and juicer meat
- You can adjust the amount of chilis and pepper powder in the recipe to suit your taste
- The chicken 65 can be served both you chai/coffee as well as with alcoholic beverages
- g - grams
- tsp - teaspoon
- tbsp - tablespoon