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Home » Chicken

July 7, 2014 Chicken

Chicken 65 (Indian Style)

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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.

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Cook Time 1 hour hr
Total Time 1 hour hr
Course Appetizer
Cuisine south indian
Servings 3 serving

Ingredients
  

  • ½ kg boneless chicken
  • 3 sprig curry leaves

Marinate

  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ¼ teaspoon turmeric powder
  • 3 tsps coriander powder
  • 2 ½ tsps chilli powder
  • ½ teaspoon garam masala
  • 2 tbsps corn flour
  • 1 number egg
  • 2 tbsps lemon juice
  • 2 drops red color( optional)
  • 6 green chilly
  • salt

Instructions
 

  • Clean and dice the chicken into small 1 inch bite-size pieces.
  • 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.
  • 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.
  • Drain them in a kitchen towel.
  • Serve it with freshly sliced onions and lemon wedges.

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.
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