ASSORTED

CHICKEN 65 🐔

Ingredients:

- 1 lb (450g) boneless chicken, cut into small pieces

- 1 cup plain yogurt

- 2 tablespoons ginger-garlic paste

- 1 tablespoon red chili powder

- ½ tablespoon turmeric powder

- 1 tablespoon garam masala

- 1 tablespoon corn starch

- Salt to taste

- Oil for deep frying

- Curry leaves and lemon wedges for garnish

For the marinade:

1. In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cornstarch, and salt.

2. Add the chicken pieces to the marinade and mix well, ensuring that the chicken is evenly coated. Allow it to marinate for at least 1 hour, preferably overnight in the refrigerator.

 To cook:

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

2. Once the oil is hot, carefully drop the marinated chicken pieces into the oil, ensuring not to overcrowd the pan. Fry in batches if needed.

3. Fry the chicken until golden brown and crispy on all sides. This should take about 5-7 minutes.

4. Using a slotted spoon, remove the chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil.

For the final seasoning:

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

2. Add a few curry leaves and sauté for a few seconds until they become crisp.

3. Add the fried chicken to the pan and toss well to coat the chicken with the seasoned curry leaves.

4. Cook for a minute or two, stirring constantly.

Garnish and serve:

1. Transfer the Chicken 65 to a serving plate.

2. Garnish with more fresh curry leaves and lemon wedges.

3. Serve hot and enjoy as an appetizer or side dish with rice, naan, or roti.

Note: Adjust the amount of red chili powder according to your spice preference. You can also add a pinch of food coloring (red or orange) to the marinade for a vibrant color, though it’s optional.

Enjoy your flavourful and crispy Chicken 65!