Today I will be giving you the very first non-veg recipe in my blog especially for those chicken lovers out there (don't miss me).
Chicken 65 : a spicy, deep fried chicken dish originated from our own Hyderabad.
Ingredients:
Boneless chicken - 1/4 kg (cut into small bite sized pieces)
Oil for deep frying
curd - 1/2 cup
Salt to taste
Coriander powder - 1/4 tsp
Lemon juice - 1/2 tbsp
Red chili powder - 1/2 tsp
For Marinating:
Turmeric powder - 1/4 tsp
Red Chili powder - 1 tsp
Pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
For Coating:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp
For tadka:
Oil - 1/2 tbsp
Curry leaves - few
Garlic - 2 cloves
Green chilies - 6, slit length wise
Vinegar - 1 tsp
Preparation:
- Cut the chicken into bite sized pieces.
- Add all the marinating ingredients to chicken and keep it a side for around 45mins to 1 hour in refrigerator.
- After 1 hour of marination, add the ingredients under coating to chicken.
- Maximum there will not be any need of water to mix chicken and the coating ingredients.
- Heat oil in a kadai and once the oil is piping hot, add few chicken pieces at a time and fry on medium flame till chicken is cooked.
- Once chicken is properly cooked, increase the flame and fry till the chicken pieces change the color to light brown.
- Take them into a tissue paper. And add the rest of the chicken and do the same process.
- Mix curd and lemon juice in a bowl without any lumps.
- In an other pan, heat 1/2 tbsp oil and add minced, curry leaves, garlic, ginger and green chillies and add the fried chicken pieces to it. Toss it for 2 to 3 minutes.
- Add Vinegar, coriander powder to chicken pieces.
- Add the curd mixture to the chicken pieces and cook till all the curd is absorbed by chicken pieces.
- And switch off the stove.
- Take the content into a plate and garnish with some coriander.
Hope you like it.
