Hot, Spicy and Flavorful Chicken Recipe - Chicken 65 Recipe
Here's a recipe to cook Chicken 65:
Ingredients:
Ingredients:
- 1 lb (450g) boneless chicken, cut into bite-sized pieces
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Oil for deep frying
- Curry leaves (optional, for garnish)
- Sliced green chilies (optional, for garnish)
- Lemon wedges (for serving)
- In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, ground cumin, ground coriander, black pepper, and salt. Mix well to form a marinade.
- Add the chicken pieces to the marinade and mix until all the chicken pieces are well coated. Allow the chicken to marinate for at least 30 minutes, or you can refrigerate it for a few hours to let the flavors penetrate the meat.
- In another bowl, combine the all-purpose flour and cornstarch. Mix well.
- Heat oil in a deep pan or a deep fryer over medium-high heat.
- Take each marinated chicken piece and coat it with the flour-cornstarch mixture, shaking off any excess.
- Carefully drop the coated chicken pieces into the hot oil, a few at a time, and fry until they turn golden brown and crispy. This usually takes about 5-6 minutes. Ensure the chicken is cooked through and there is no pinkness in the center.
- Once cooked, use a slotted spoon to remove the chicken pieces from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Repeat the frying process with the remaining chicken pieces.
- In a separate pan, heat a little oil over medium heat and add curry leaves (optional). Fry them for a few seconds until they become fragrant.
- Add the fried chicken pieces to the pan with the curry leaves and toss them gently to coat the chicken with the flavors. Cook for an additional minute to let the flavors meld together.
- Remove from heat and garnish with sliced green chilies (optional).
- Serve hot with lemon wedges on the side.
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