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Chicken 65

Ingredients
  

  • Boneless chicken fillets cubed- 250 gms

For Marination:

  • Salt- 1/2 tsp
  • Ginger Garlic paste- 1.5 tsp
  • Kashmiri Chilli Powder- 2 tsp
  • Pepper powder- 1/2 tsp
  • Curd/Yogurt whisked- 2 tbsp
  • Food color optional- a pinch

For the Batter:

  • Corn flour- 2 tbsp
  • Rice flour- 1 tbsp

Other Ingredients:

  • Garlic chopped- 1.5 tsp
  • Green chillies cut and slit- 3
  • Curry leaves- 10- 15 leaves
  • Pepper powder- 1/4 tsp
  • Refined oil- 1 tbsp & oil for deep frying the battered chicken

Instructions
 

Preparation:

  • Wash and pat dry the boneless chicken fillets. Cut into bite sized pieces.
  • Marinate the chicken pieces with the items indicated. Set aside for 1 hour in room temperature.
  • After one hour, add the corn flour and the rice flour. Mix well to coat the chicken pieces.
  • Chop the garlic cloves, cut & slit the green chillies.

Process:

  • Heat oil & once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan.
  • Keep stirring to fry uniformly for 4-5 mins and remove once golden brown and cooked through. Fry in batches if needed.
  • For the tempering, heat 1 tbsp oil in a wok/kadhai.
  • Add the chopped garlic, slit green chillies and the curry leaves. Mix and sauté on medium heat for around 30 secs.
  • Add the fried chicken pieces and give a mix and fry on medium heat for a minute.
  • Now add the 1/4 tsp pepper powder, mix and continue to fry on medium heat for another minute.
  • Serve hot as a starter.