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Chicken 65

Chicken 65

Chicken 65 - a deliciously spicy recipe from the south of India!
Course Appetiser
Cuisine Indian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4

Ingredients

Marinade

  • 500 gms – 1.1 lbs. chicken thigh fillets cute in bite-size pieces
  • 1 tsp salt
  • 2 tsp red chilly powder
  • ½ tsp turmeric
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tbsp yogurt
  • ½ tsp pepper ground
  • 1 egg
  • 5 tbsp corn flour

Stir fry Sauce

  • 1 ½ tsp cumin seeds
  • 4 small green chillies halved
  • ½ bunch curry leaves
  • 2 ½ tsp red chilly sauce
  • 1 tsp red chilly powder
  • 1/4 tsp salt
  • 1 tbsp ginger grated
  • 8 garlic cloves chopped
  • ¼ cup water
  • 4 tbsp vegetable oil
  • ¼ tsp red food colouring optional

Instructions

Marinade

  1. Mix all the ingredients together and let the chicken pieces marinate for 30 minutes.
  2. Then deep fry them in batches in warm vegetable oil (at 140°C – 285°F) until golden brown and cooked through. Keep aside.

Stir fry

  1. Put the vegetable oil in a big frying pan (I use a wok) and heat it on the fire. When hot, add the cumin seeds and let them splatter.
  2. Add the grated ginger and the chopped garlic and stir.
  3. Add the curry leaves and mix.
  4. Add the green chillies and mix.
  5. Add the red chilly powder, salt, red chilly sauce and red colouring (if using) and mix well.
  6. Add water and stir.
  7. At this point, add the fried chicken pieces and stir to coat them with the sauce. Let the chicken fry for a couple of minutes or until the sauce dries up and sticks to the chicken.
  8. Serve hot with slices of onions and fresh coriander leaves.