Description
Chicken 65 brings sizzling South Indian flavors straight to your kitchen with crispy, golden-brown chicken pieces that pack serious heat. Marinated in a fiery blend of spices and deep-fried to perfection, this dish will have your taste buds dancing with its bold, tangy profile.
Ingredients
Scale
Main Ingredients:
- 500 g (1.1 lb) boneless chicken, cut into bite-sized pieces
- 2 tablespoons yogurt
Marinade Spices:
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- Salt to taste
Coating and Cooking Ingredients:
- 1 tablespoon rice flour
- 2 tablespoons corn flour
- 1 egg (optional)
- Oil for deep frying
- 1 tablespoon oil
- 2 sprigs curry leaves
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon garlic, finely chopped
Instructions
- In a large mixing bowl, combine 500g (1.1 lb) boneless chicken pieces with 2 tablespoons yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 tablespoon lemon juice, 1 tablespoon rice flour, 2 tablespoons corn flour, and salt. For extra crispiness, whisk in 1 egg.
- Thoroughly massage the marinade into your chicken, ensuring each piece is completely coated. Cover and refrigerate for 30-120 minutes to allow flavors to penetrate deeply.
- Pour vegetable oil to a depth of 2 inches (5 cm) in a deep pan. Heat to 350°F (175°C). Test the temperature by dropping a small piece of marinade – it should sizzle immediately.
- Carefully lower marinated chicken pieces into hot oil, working in batches to prevent overcrowding. Fry for 6-8 minutes, turning occasionally, until pieces reach golden brown color and internal temperature of 165°F (74°C).
- Transfer fried chicken to a wire rack lined with paper towels to drain excess oil. Keep warm in a 200°F (93°C) oven while preparing the final seasoning.
- In a separate pan, heat 1 tablespoon oil over medium heat. Add 1 teaspoon cumin seeds, sauté until they start to pop. Toss in 1 teaspoon chopped garlic, 2 slit green chilies, and 2 sprigs curry leaves.
- Return chicken to the pan, toss quickly for 30-45 seconds to coat with aromatic spices. Serve immediately, garnished with fresh curry leaves and lemon wedges.
Notes
- Marinate the chicken for at least 2 hours to ensure deep flavor penetration and maximum tenderness.
- Use fresh, high-quality yogurt to create a smooth, creamy marinade that helps tenderize the meat.
- When deep-frying, maintain oil temperature around 350°F for consistently crispy exterior and juicy interior.
- For a healthier version, try baking the marinated chicken pieces on a wire rack at 425°F until golden and crisp.
- Prep Time: 40 minutes
- Cook Time: 8 minutes frying + 2 minutes sautéing and tossing
- Category: Chicken
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 85 mg