Chicken 65
Ingredients (14)
- boneless chicken thighs or breast500 g
- oil
- curry leaves2 sprig
- green chillies2
- lemon juice0.5
- plain yogurt1 tbsp
- ginger garlic paste1 tbsp
- salt1 tsp
- coriander powder0.5 tbsp
- garam masala powder0.25 tbsp
- cumin powder0.25 tbsp
- turmeric powder2 pinch
- red chilli powder1 tbsp
- cornflour1 tbsp
Method
- 1
Wash and pat dry the chicken pieces.
- 2
In a large bowl, combine the lemon juice, yogurt, ginger garlic paste, salt, coriander powder, garam masala, cumin powder, turmeric powder, chilli powder and cornflour.
- 3
Mix well to form a thick marinade.
- 4
Add the chicken pieces and coat them evenly.
- 5
Cover and refrigerate for 30 minutes (or up to 2 hours for better flavour).
- 6
Heat enough oil in a deep frying pan or kadai to 170–180°C.
- 7
Fry the chicken in small batches without overcrowding the pan.
- 8
Cook for 5–6 minutes, turning occasionally, until the chicken is cooked through and golden brown.
- 9
Remove using a slotted spoon and drain on kitchen paper.
- 10
In a small frying pan, heat 1 teaspoon oil.
- 11
Fry the curry leaves and slit green chillies for 20–30 seconds until crisp.
- 12
Toss them with the fried chicken before serving.
Notes & variations
Mint chutney Onion rings Lemon wedges Fried rice Vegetable noodles Jeera rice Chicken thighs remain juicier than chicken breast and are recommended for this recipe. For an extra crispy coating, add 1 tablespoon rice flour along with the cornflour. Kashmiri chilli powder can be used for a brighter red colour with less heat. Avoid overcrowding the oil to maintain the temperature and ensure even frying. Air Fryer Method: Cook at 200°C for 12–15 minutes, turning halfway and lightly spraying with oil. Refrigerator: Up to 2 days Freezer: Marinate the chicken and freeze for up to 2 months before frying.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 189 kcal | 945 kcal |
| Carbs | 4.4 g | 22 g |
| Protein | 31.9 g | 159.5 g |
| Fat | 4.3 g | 21.5 g |
| Fibre | 1.6 g | 8 g |