Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 1 tsp black pepper powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp ginger garlic paste
- 1 tbsp cornstarch
- 1 egg
- Salt to taste
- Oil for frying
- Curry leaves for garnish
Special equipment needed:
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add chicken, black pepper powder, red chili powder, cumin powder, coriander powder, ginger garlic paste, cornstarch, egg, and salt. Mix well and marinate for 30 minutes.
2. Heat oil in a deep frying pan over medium-high heat.
3. Once the oil is hot, add the marinated chicken pieces in batches and fry until golden brown and crispy.
4. Remove the chicken from the oil and place it on a paper towel to remove excess oil.
5. Garnish with curry leaves and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Protein per serving: 25g
Carbohydrates per serving: 10g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 300mg
Substitutions for ingredients:
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped onions and bell peppers to the marinade for a pepper chicken stir-fry.
- Use bone-in chicken pieces for a more flavorful dish.
- Add a tablespoon of lemon juice to the marinade for a tangy twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to prevent it from becoming soggy.
- Do not overcrowd the frying pan as it will lower the oil temperature and make the chicken soggy.
- Use a slotted spoon to remove the chicken from the oil to prevent excess oil from sticking to it.
Storage instructions:
Store the leftover pepper chicken 65 in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pepper chicken 65 in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pepper chicken 65 on a platter with curry leaves for garnish.
Garnishes:
Curry leaves
Pairings:
- Serve with steamed rice or naan bread for a complete meal.
- Pair with a side of cucumber raita for a cooling effect.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
Troubleshooting advice:
- If the chicken is not crispy, increase the heat of the oil and fry for a longer time.
- If the chicken is too spicy, reduce the amount of red chili powder in the marinade.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
- Use a meat thermometer to check the internal temperature of the chicken.
Food history:
Pepper chicken 65 is a popular South Indian dish that originated in Chennai. It is believed to have been created by A.M. Buhari, the owner of the Buhari Hotel in Chennai, in 1965.
Flavor profiles:
Spicy, savory, and crispy
Serving suggestions:
Serve the pepper chicken 65 as an appetizer or as a main course with steamed rice or naan bread.
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Region: Indian