Chicken 65 recipe
Unlike other fried chicken that become dry upon cooking. Chicken 65 is a winner because after frying you season the chicken with aromatic spices.
Servings 4 Servings
- 1 pound boneless chicken thigh cut in cubes (450 grams)
- 1½ tablespoon ginger garlic paste
- ¾ tablespoon red chilli powder
- ½ tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt or to taste
- ¼ teaspoon ground pepper
- ¼ teaspoon ground turmeric
- 4 tablespoon corn flour
- 3 tablespoon plain flour
- 1 egg
- 2 tablespoon lemon juice
- 2 tablespoon ketchup
- 1 tablespoon yogurt
- Oil to fry
- 1 tablespoon oil
- ½ tablespoon garlic minced
- ¼ teaspoon mustard seed
- 8-10 curry leaves (see notes)
- 6 green chillies seeds removed and slit in to slices
- 1 teaspoon red chilli powder (skip it if you don't like spicy food.)
- ⅓ cup ketchup
- 2 tablespoon water
Dry chicken cubes thoroughly.
In a bowl mix all ingredients to marinate chicken ( Spices, Flours, Other) thoroughly.
Set aside for 30 minutes or over night in refrigerator.
Just before serving deep fry chicken in a wok on medium heat until golden and crispy. Fry in small batches without crowding the wok.
Remove oil from wok, wipe with tissue. In same wok add 1 tablespoon oil and fry garlic, mustard, curry leaves and green chillies for 1 minute on medium heat.
Now , add red chilli powder, ketchup and water. Mix well and stir in fried chicken. Coat chicken with seasoning and cook until heated well.
Serve immediately with lemon wedges.
You can use lemon zest and basil leaves instead of curry leaves. But, you wont have same results.
You can skip the curry leaves all together and garnish with cilantro for an easy fix.
If you just can't find mustard seeds, then use mustard powder.
You can also use chicken breast pieces for this chicken but make sure you marinate chicken for overnight so it's soft and not chewy.
Serving: 150grams | Calories: 525kcal