Boneless chicken – 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt – a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/4 tsp

For Marinade:

Turmeric powder – large pinch
Red Chili powder – 1 tsp
Black pepper powder – 1/4 tsp
Ginger garlic paste – 1 tsp
Lemon juice – 1/2 tbsp
Salt to taste

To coat chicken that has been marinated:

Egg – 1
Cornflour – 1 1/2 tbsp
Rice flour – 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil – 1/2 tbsp
Curry leaves – 1 sprg
Garlic – 2 cloves, minced (optional)
Ginger – 1/2″, minced
Green chilies – 4-5, slit length wise

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Chicken 65

. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
. Heat 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 with rest of the chicken pieces.
. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds.
. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
. 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.

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