Chicken 65

03-09-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For Marination:

500 grams boneless chicken (cut into bite-sized pieces)

1/2 cup thick yogurt

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1 tablespoon lemon juice

1/2 teaspoon black pepper powder

Salt to taste

For Frying:

1/2 cup rice flour

1/4 cup corn flour

Oil for deep frying

For Tempering:

1 tablespoon oil

1/2 teaspoon mustard seeds

10-12 curry leaves

3-4 green chilies, split lengthwise

1 teaspoon minced garlic

1/2 teaspoon red chili powder (optional, for extra heat)

Garnish:

Instructions:

Marinate the Chicken:

In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, black pepper powder, and salt.

Add the chicken pieces to the marinade and mix well to coat each piece evenly. Cover the bowl and let it marinate for at least 1-2 hours in the refrigerator, or overnight for deeper flavor.

Prepare for Frying:

In a separate bowl, mix the rice flour and cornflour together. This mixture will help create a crispy coating on the chicken.

Heat oil in a deep-frying pan or kadai over medium-high heat.

Fry the Chicken:

Remove the marinated chicken from the refrigerator and let it come to room temperature.

Dredge each piece of chicken in the rice flour and corn flour mixture, ensuring an even coat.

Once the oil is hot, carefully drop the coated chicken pieces into the oil, a few at a time, to avoid overcrowding the pan.

Fry the chicken until golden brown and crispy on all sides, about 5-7 minutes per batch.

Remove the chicken from the oil and drain on paper towels to remove excess oil.

Tempering:

In a separate pan, heat 1 tablespoon of oil over medium heat.

Add mustard seeds and let them splutter.

Add curry leaves, slit green chilies, and minced garlic. Sauté for a minute until the garlic is fragrant and the curry leaves are crispy.

Add a pinch of red chili powder if you prefer extra heat and stir well.

Combine and Serve:

Add the fried chicken pieces to the tempering mixture and toss well to coat the chicken with the spices.

Garnish with fresh curry leaves and serve hot with lemon wedges and sliced red onions on the side.

Tips:

To add a tangy twist, sprinkle a little extra lemon juice over the chicken before serving.

For a healthier version, you can air fry the chicken instead of deep frying.

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