Ingredients
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2 Large Chicken Breastor thighs
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Marination
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1/2 cup - 125ml Yoghurt (Plain)
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2 teaspoons Garlic & Ginger Paste
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1/2 teaspoon Chilli (Powder)
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1/2 teaspoon Cumin (Powder)
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1/2 teaspoon Ground Pepper
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1/8 teaspoon Turmeric (Powder)
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1/2 teaspoon Salt
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2 teaspoon2 Kashmiri Chilli (Powder)
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3 tablespoons Flour (Corn)or 6 tablespoons if using only 1 type of flour
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3 tablespoons Flour (Rice)or 6 tablespoons if using only 1 type of flour
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Seasoning
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10 Curry Leaves
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5 sliced filely Birds Eye Chilli
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3 cloves Garlic (Grated)
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1/2 teaspoon Ground Pepper
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1/2 teaspoon Cumin (Seeds)
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1/2 teaspoon Sugar
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Decoration
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Slices or wedges Lemon
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Sliced in rings Onion (red)
Directions
Chicken 65 is a spicy entrée, or quick snack, deep-fried chicken dish originating from Hotel Buhari, Chennai, India. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary
Steps
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1
Done
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start by adding the yoghurt, garlic and ginger paste, chilli powder, cumin powder, ground pepper, turmeric, salt and kashmiri chilli powder and mixing together well |
|
2
Done
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add in the chicken and coat thoroughly |
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3
Done
|
once mixed well add in the flour and mix through thoroughly. Allow to marinate for at least 20 minutes, ideally overnight |
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4
Done
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heat a pan with a few centimetres of oil and shallow fry in small backes for around 3-4 minutes turning once during cooking. Remove as soon as they become crispy and the meat is cooked through. Transfer to drain on a plate with some kitchen paper on |
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5
Done
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add 2 tablespoons of oil into a pan and add the curry leaves and chillies, fry for a minute then add the grated garlic. Fry for 30 seconds before adding the cumin seeds and pepper |
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6
Done
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finally add the cooked meat back into the pan, stir through and then sprinkle over the sugar |
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7
Done
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transfer to a plate to serve with slices of lemon and red onion |
