Chicken 65 in 25 min

 

Ingredients

Chicken Marinade

• 500 Grams Chicken Thighs boneless, skinless, cut into approx ½ inch small cubes
• ¼ Cup Curd
• 1 Tablespoon Ginger Garlic Paste
• ¼ Teaspoon Turmeric Powder
• 1 Teaspoon Kashmiri Red Chilli Powder refer to Note 1
• 1 Teaspoon Coriander Powder
• ½ teaspoon Jeera Powder
• 1 Teaspoon Sugar
• ¾ Teaspoon Salt
• 2 Sprigs Curry Leaves chopped
• 2 Tablespoons Rice Flour refer to Note 2
• 3 Tablespoons Corn Flour refer to Note 2
• Oil for frying, refer to Note 3

Chicken 65 Fry

• 1 Tablespoon Oil
• 1 Tablespoon Garlic finely chopped
• 1 Tablespoon Ginger finely chopped
• 5 Green Chillies halved
• 1 Teaspoon Red Chilli Powder
• 2 Sprigs Curry Leaves

Instructions

Chicken Marinade

1. Combine all the ingredients for chicken marinade except rice flour and corn flour. Cover and marinade for at least an hour or overnight if possible.
2. In a heavy bottomed vessel or kadai, heat enough oil on a medium flame for deep frying.
3. Remove the chicken from the refrigerator 10 minutes prior to frying and add rice flour and corn flour. Mix well to combine.
4. Carefully drop in the chicken pieces one by one into the hot oil. Deep fry for 2 - 3 minutes or until bright red in colour and crispy. Remove from oil and place on a tissue paper lined plate.

Chicken 65 Fry

1. Heat oil in a saucepan and allow it to heat up. Once hot, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, curry leaves and saute for a minute.
2. Add red chilli powder and saute. Add fried chicken and stir fry on high flame for 1 minute. Remove from the pan and serve hot.

Notes

Use Kashmiri red chilli powder to get the bright red colour on the chicken. If necessary, you can also add 1-2 drops of natural red food colour. 

Corn flour and rice flour make the fried chicken crispy. If necessary, either can be substituted with all purpose flour. 

The oil must be at temperature of 170C - 180C for frying.

Source: My food Story