Chicken 65
South Indian Style of preparation wherein chicken is first marinated in minimal spices, deep fried, and then cooked and coated in yogurt and infused with flavors of curry leaves and green chilies.
Servings 4
Calories 150kcal
Equipment
- Saucepan
Ingredients
- 500 grams Boneless chicken chopped
- 2 tablespoon cornflour
- 1 tablespoon plain flour
- 2 teaspoon soy sauce
- 2 teaspoon ginger & garlic paste combined
- 2 teaspoon red chili powder
- 1 teaspoon lemon juice
- 1 teaspoon vinegar white
- 1 egg large
- 2 tablespoon yogurt
- 10 curry leaves
- 10 green chilies
Instructions
- Cut 500 grams boneless chicken into bite-size cubes.500 grams Boneless chicken
- Combine 2 tablespoon cornflour, 1 tablespoon plain flour, 2 teaspoon soy sauce, 2 teaspoon ginger garlic paste, 2 teaspoons red chili powder, 1 teaspoon lemon juice, 1/2 teaspoon white vinegar, 1 egg, and salt for marinating in a glass bowl, add chicken pieces and mix well.2 tablespoon cornflour, 2 teaspoon soy sauce, 2 teaspoon ginger & garlic paste, 2 teaspoon red chili powder, 1 teaspoon lemon juice, 1 teaspoon vinegar, 1 egg, 1 tablespoon plain flour
- Set aside in the refrigerator for 1 hour.
- Heat oil for deep frying and fry chicken pieces till done and keep aside.
- Heat some oil in a pan and add curry leaves and whole green chilies for a few seconds. Remove from the pan.10 curry leaves, 10 green chilies
- In the same pan add yogurt mixed with red chili powder or tikka masala powder and food color.(add less salt as tikka masala already has salt in it)2 tablespoon yogurt
- When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken iswell coated. This will take about 4 to 5 minutes.
- Turn off the heat and add fried curry leaves and green chilies.
- Serve hot as snacks or as a side dish.
Video
Notes
Do not over cook the chicken.
Adjust the green chilies according to your preference.