Ingredients
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1 LB Chicken Breastboneless and cut into bite size
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2 Tsp Garlic/ginger paste
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2 Tsp CorianderPowder
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0.75 Tsp ChilliVery hot chilli powder
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0.25 Tsp CuminPowder
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0.5 Tsp TurmericPowder
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0.25 Tsp Garam Masala
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2 Tsp FlourCorn
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1 Tsp FlourRice
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2 Tbsp YogurtNatural Greek
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0.25 Tsp Food ColorRed
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1 Tbsp LemonJuice
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1 Large eggsBeaten
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Pinch SaltTo taste
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OilFor frying
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A decent stalk leavesCurry Leaves
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2 ChilliCut in half
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1 OnionRaw and sliced
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Half a lemon Lemoncut in wedges
Directions
Chicken 65 is a starter I used to have in my favourite Curry house back in the UK (the sree krishna in sw17) – It’s a southern indian restaurant and this is a recipe that is aparently popular as a bar-snack in southern india. (Think of it as an alternative to a chicken tikka starter crossed with popcorn chicken – Although much much tastier than that sounds)
Steps
1
Done
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Mix all the ingredients listed under 'For the marinade' and mix well. Add the chicken |
2
Done
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Allow it to marinade for a minimum of 2 hours at least - the more time the softer the chicken 65 will be - I usually go overnight. |
3
Done
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Heat about 1cm of oil in a pan and fry curry leaves and green chillies till crisp and set aside. (You can also include pieces of ginger and garlic with the tempering ingredients).Then add the chicken pieces in batches and fry until crispy. |
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First time I tried it absolutely gorgeous
Going to try this tonight.