Chicken 65 (Indian Style)

Chicken pieces deep fried with the ginger-garlic, chilly and curry leaves. A quick and tasty appetizer that can be done in no time! Inspired from Reeba's recipe with some tweaks.

Chicken 65 (Indian Style)Chicken pieces deep fried with the ginger-garlic, chilly and curry leaves. A quick and tasty appetizer that can be done in no time! Inspired from Reeba's recipe with some tweaks. Notes:

Summary

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  • Courseappetizer
  • CuisineIndian South Indian Kerala
  • Yield3 servings 3 serving
  • Cooking Time1 hourPT1H0M
  • Total Time1 hourPT1H0M

Ingredients

Boneless chicken
1/2 kg
Curry leaves
3 sprig
Marinate
Ginger paste
1 tsp
Garlic paste
1 tsp
Turmeric powder
1/4 tsp
Coriander powder
3 tsps
Chilli powder
2 1/2 tsps
Garam masala
1/2 tsp
Corn flour
2 tbsps
Egg
1 number
Lemon juice
2 tbsps
Red color( optional)
2 drops
Green chilly
6
Salt

Steps

  1. Clean and dice the chicken into small 1 inch bite-size pieces.
    Chicken 65 (Indian Style)
  2. Slit the green chilly length wise. Beat the egg well. Marinate chicken with the ingredients listed under marination and leave it aside for minimum 1 - 2 hours. Maximum results if it is left overnight in refrigerator.
    Chicken 65 (Indian Style)
    Chicken 65 (Indian Style)
  3. Heat oil in a pan and add chicken pieces in batches. In every batch add curry leaves along with chicken pieces. Deep fry the chicken until it's done. It should take around 8 minutes per batch.
    Chicken 65 (Indian Style)
    Chicken 65 (Indian Style)
  4. Drain them in a kitchen towel.
  5. Serve it with freshly sliced onions and lemon wedges.
    Chicken 65 (Indian Style)

Notes:

  • I always start with frying single chicken piece to adjust the salt if required and then start the batches.
  • Make sure chicken pieces are not overcooked. It makes it hard.