Monday, 3 September 2012

Chicken 65



Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai(south - India), as a bar snack, entrée, or quick snack.

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 45 minutes
 
Ingredients:

§  Boneless chicken – 750 gms (cut into small bite sized pieces)
§  Oil
§  Yogurt - 1/2 cup
§  Salt to taste
§  Turmeric powder - 1/2 tsp
§  Red chilli powder - 1 tsp
§  Coriander powder - 1 tsp
§  Rice Flour – As required
§  Salad

§  For Marinade:

o    Turmeric powder - large pinch
o    Red Chilli powder - 2 tsp
o    Black pepper powder - 1/2 tsp
o    Ginger garlic paste - 2 tsp
o    Lemon juice - 2 tbsp
o    Dried Red Chillies – 4 to 6
o    Coriander Powder – 2 tsp
o    Oil – 1 tsp
o    Salt to taste

§  For Tempering (Tadka):

o    Cooking oil - 1 tbsp
o    Curry leaves – 10 to 12
o    Lemon Juice
o    Garlic - 4 cloves, minced (optional)
o    Ginger - 1", minced
o    Green chillies - 4-5, slit length wise

Method:
Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour
Take the yogurt in a bowl. Add the turmeric powder, red chilli powder, coriander powder and salt and whisk well. Keep aside.

Take the marinated chicken. Add rice flour to coat the chicken. Add a tbsp of water if required
Heat the oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat the procedure for another batch of chicken pieces.

Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and sauté for a few seconds. Add curry leaves and green chillies. Sauté it for a few seconds

Add the deep fried chicken and toss well and cook for 2 minutes.

Add the yogurt mixture and cook on low to medium flame, mixing the contents well.
Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves. Serve salad with it.

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