Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 1 tbsp rice flour
- 1 tbsp all-purpose flour
- 1 tbsp curry leaves, chopped
- 1 tbsp coriander leaves, chopped
- Oil for deep frying
Special equipment needed:
- Deep fryer or heavy-bottomed pan
Step-by-step instructions:
1. In a mixing bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, black pepper powder, salt, and lemon juice. Mix well.
2. Add the chicken pieces to the marinade and mix well. Cover the bowl with cling wrap and refrigerate for at least 2 hours.
3. In a separate bowl, mix the cornflour, rice flour, and all-purpose flour.
4. Heat oil in a deep fryer or heavy-bottomed pan.
5. Take the marinated chicken pieces and coat them in the flour mixture. Shake off any excess flour.
6. Deep fry the chicken pieces in hot oil until golden brown and crispy. Drain on paper towels.
7. In a separate pan, heat 1 tbsp oil and add the chopped curry leaves. Fry for a few seconds.
8. Add the fried chicken pieces to the pan and toss well.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Marination time: 2 hours
Cooking time: 20 minutes
Temperature:
Oil for deep frying: 180°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 1g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Greek yogurt can be used instead of regular yogurt.
- Chicken thighs can be used instead of boneless chicken.
- Cornstarch can be used instead of cornflour.
- Any neutral oil can be used for deep frying.
Variations:
- Vegetarians can use paneer or tofu instead of chicken.
- For a spicier version, increase the amount of red chili powder.
- For a milder version, reduce the amount of red chili powder.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken pieces to avoid them from becoming soggy.
- Use a slotted spoon to remove the chicken pieces from the oil to drain any excess oil.
- Serve hot for the best taste and texture.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a preheated oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with lemon wedges and sliced onions.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with naan, roti, or rice.
Suggested side dishes:
- Raita
- Cucumber salad
Troubleshooting advice:
- If the chicken pieces are not crispy, the oil may not be hot enough or the flour mixture may be too thick.
- If the chicken pieces are too dry, reduce the cooking time or increase the amount of marinade.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Chicken 65 is a popular South Indian dish that originated in Chennai, Tamil Nadu.
Flavor profiles:
- Spicy, tangy, and crispy.
Serving suggestions:
- Serve as an appetizer or main course.
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Region: Indian