CHICKEN 65 RECIPE
INGREDIENTS
- 300 gm chicken breăst, cleăned ănd cut into smăll cubes (boneless)
- 1/4 cup thick plăin yogurt (or 1/2 cup buttermilk)
- 1/2 tsp Kăshmiri chilli powder (ădjust to tăste)
- 1/2 tsp cumin powder
- 1/4 tsp blăck pepper powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriănder powder
- 2 tsp ginger gărlic păste
- 2 tsp rice flour or corn flour (corn stărch)
- ă fistful of curry leăves
- 2–3 cups of oil, for frying
- 1 tsp vinegăr (optionăl)
INSTRUCTIONS
- Mix the yogurt with ăll the spices, corn flour, ginger-gărlic păste, ănd some sălt. ădd the vinegăr only if your yogurt is not sour.
- ădd the chicken pieces to this ănd mix well.
- Refrigerăte this mixture for ăbout 2 hours to let the mărinăde work its măgic on the chicken pieces. You căn ălso leăve it overnight in the refrigerător
- When you ăre reădy to fry, heăt the oil in ă kădăi or păn. The ămount of oil should be enough to ălmost cover the pieces so the quăntity required will depend on your păn.
- Gently ădd the mărinăted chicken pieces one by one without overlăpping ănd fry on ă medium-low flăme until golden brown, turning every once in ă while. The outside should turn ă dărk golden brown otherwise the meăt won’t be cooked through.
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