Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- 1 cup corn flour
- Oil for frying
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Deep frying pan
Step-by-Step Instructions:
1. In a mixing bowl, add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
2. Add the chicken pieces to the mixture and coat well. Marinate for at least 2 hours.
3. In a separate bowl, add corn flour and coat the marinated chicken pieces.
4. Heat oil in a deep frying pan over medium heat.
5. Add the coated chicken pieces to the hot oil and fry until golden brown and crispy.
6. Remove the chicken pieces from the oil and place them on a paper towel to remove excess oil.
7. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Marination time: 2 hours
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 28g
Substitutions for ingredients:
- Corn flour can be substituted with all-purpose flour or rice flour.
- Yogurt can be substituted with buttermilk or sour cream.
Variations:
- Add chopped green chilies for a spicier version.
- Use bone-in chicken pieces for a more flavorful dish.
- Add curry leaves for an authentic South Indian flavor.
Tips and Tricks:
- Make sure to marinate the chicken for at least 2 hours for maximum flavor.
- Coat the chicken pieces well with corn flour to get a crispy texture.
- Fry the chicken in small batches to avoid overcrowding the pan.
Storage Instructions:
Store the leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the Masala Chicken 65 on a platter with fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a refreshing cucumber raita.
Suggested Side Dishes:
- Steamed rice
- Naan bread
- Cucumber raita
Troubleshooting Advice:
- If the chicken is not crispy, increase the heat and fry for a few more minutes.
- If the chicken is too dry, reduce the cooking time or add a little more yogurt to the marinade.
Food Safety Advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Use a food thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food History:
Masala Chicken 65 is a popular South Indian dish that originated in Chennai. The dish is said to have been created in 1965 by the Buhari Hotel in Chennai.
Flavor Profiles:
Spicy, tangy, and flavorful
Serving Suggestions:
Serve the Masala Chicken 65 as an appetizer or main course.
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Region: Indian