Chicken 65
Created by dienia b on February 6, 2015
- Servings: 6
- Prep Time: 5h
- Cook Time: 15m
- Recipe #17199
Ingredients
- 3 pounds fresh boneless skinless chicken (cut in bite size pieces)
- Oil (one cup, for deep frying)
- FOR MARINADE
- 1/2 cup yogurt
- 1 teaspoon salt, to taste
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon mashed fresh gingerroot
- 1 teaspoon mashed fresh garlic
- 1 tablespoon lemon juice
- TO COAT MARINATED CHICKEN
- 1 large egg
- 2 tablespoons corn starch
- 1 tablespoon rice flour
- FOR TEMPERING
- 1 tablespoon oil (cooking oil)
- Curry leaves (1 sprig, optional - it can go as high as handful)
- 2 garlic cloves, minced (optional)
- 1 teaspoon minced fresh gingerroot
- 5 green chilies (jalapeno slit length wise)
How to Make
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Step 1: Marinate bite sized pieces of chicken in the ingredients called for marinade for 4 hours. Keep aside.
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Step 2: After marinating the chicken, add egg, cornstarch, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
How to Make
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Step 3: Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the pan,
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Step 4: Once the chicken is almost cooked, increase heat and deep fry the chicken pieces till golden brown. Remove onto paper towels.
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Step 5: Repeat with rest of the chicken pieces. In last batch of chicken, deep fry curry leaves also.
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Step 6: Heat a skillet. Add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies, saute for a few secs.
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Step 7: Add the deep fried chicken and toss well. Cook for 2 minutes.
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Step 8: Add the yogurt mixture and cook on low, mixing the contents well.
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Step 9: Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
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Step 10: Remove onto a serving plate. Garnish with cilantro leaves.