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DISH NAME : CHICKEN 65
Preparation Time : 35 minutes
Cooking Time : 20 minutes
Description
There are various stories regarding the origin of the name 65. But the most believable among them is that `65` denotes the age of chicken-65 day old chicken is used.
Note
Rice flour makes chicken crispier than cornflour.
| Quantity | Name | |
|---|---|---|
| 2 Tbsp. | Yoghurt / curd | |
| 2 Tbsp. | Cornflour/rice flour | |
| 2 Tsp. | Ginger - garlic paste | |
| 3 Tsp. | Kashmiri red chilli powder | |
| 1 Tsp. | Lime juice | |
| Salt to taste | ||
| 350 Gm. | Chicken, boneless | |
| 200 Ml. | Oil | |
| 0.5 No. | Egg | |
| Tempering | ||
| 2 Tbsp. | Oil | |
| 4 No.s | Green chillies, slit | |
| 3 Sprigs | Curry leaves | |
Method
1) Cut chicken into 2 inch cubes.
2) In a large bowl, combine yogurt, cornflour/rice flour, egg, ginger-garlic paste, chilli powder, lemon juice, and salt. Mix well. 3) Add the chicken pieces and mix well to combine.
4) Marinate in the fridge for 30 minutes. You can marinate overnight also.
5) Heat oil. When the oil is hot add a few pieces of chicken and fry till they are crisp on the outside and cooked on the inside. Remove the pieces using a slotted spoon and drain on a paper towel.
6) Place chicken on a serving platter.
7) In a small pan, heat 2 tbsp oil, add the green chillies and curry leaves. Fry. Pour over the chicken and serve.
Serving Suggestions
Serve hot as an accompaniment or with rice as a side dish.