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Chicken 65

Chicken 65

Originated in South Asia. The marinated chicken is deep fried in oil then glazed/tempered in a sharp and spicy, tangy sauce enhanced with curry leaves and chili sauce. This bit sized fried chicken can be eaten as an appetizer or as a meal.
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Prep Time 1 hour
Cook Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Indian, Pakistani
Ingredients Method Video

Ingredients
  

Marination
  • 3 cups Neutral Oil
  • 1 lb Chicken Breast cubed in bite size pieces
  • Half Lemon Juiced
  • ¾ tsp Salt
  • ½ tsp Turmeric Powder
  • ¼ tsp Red Chili Powder
  • 1 tsp White Pepper
  • ¼ tsp Garam Masala
  • 1 tsp Ginger and Garlic Paste
  • 1 large Egg whipped
  • 2 tbsp Corn Starch heaped
  • 3 tbsp All-purpose flour heaped
Glaze for Tempering
  • 3 tbsp Neutral Oil
  • 1½ inch Ginger finely chopped
  • 3 to 4 cloves Garlic finely chopped
  • ¼ tsp Red Chili powder
  • ¼ tsp Cumin powder
  • 2 tbsp Chilli Sauce
  • 3-4 Dry Red Chillies
  • 3-4 Thai Green Chillies Sliced in halves
  • 5-6 Curry Leaves
  • ¼ cup Yogurt whipped and at room temperature
  • ¼ tsp Red Food Coloring
For Garnish
  • 2-3 Thai Green Chillies sliced
  • 4-5 Curry Leaves
  • 1 Lime or Lemon cut in wedges

Method
 

  1. Start by measuring out your ingredients.
  2. Wash and clean chicken, pat dry with a paper towel and marinate with lemon juice for 30 minutes.
  3. Now mix all that marinade ingredients in a medium sized bowl. Do a taste test for salt and add chicken.
  4. Marinate chicken for 30 minutes.
  5. While chicken is marinating. Prepare your ingredients for the glaze.
  6. Heat oil in a dutch oven or a wok. The amount of oil will depend on how big your vessel is. Chicken should be sumberged in oil.
  7. Set heat to medium and when oil starts to shimmer , using your favorite tongs add chicken individually in 2-3 batches.
  8. Using a spider or tongs, pull chicken out when golden brown and set over a wire rack to drain oil.
  9. Once chicken is fried. Heat another wok with oil.
  10. Start adding all ingredients in order except yogurt while mixing in between for a few seconds.
  11. Set heat to low and mix the food color in the yogurt.
  12. Add yogurt and mix. Toss the chicken with yogurt glaze.
  13. Garnish with Green Chillies, Curry leaves and a wedge of lime or lemon.

Video

@cherishtheflavor

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