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Chicken 65

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Prep Time 10 minutes
Cook Time 15 minutes
Marination 15 minutes
Total Time 40 minutes
Servings: 2
Course: snacks
Cuisine: Indian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For Marination:
  • 300 g boneless chicken small bite-size pieces
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp garam masala or chicken masala
  • 1 tbsp lemon juice
  • 2 tbsp rice flour crispy texture
  • 1 tbsp corn flour
  • Salt to taste
For Frying:
  • Oil for deep or shallow frying
For Tempering:
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 6 –7 curry leaves
  • 2 green chilies slit
  • ½ tsp red chili powder
  • 2 tbsp curd/yogurt
  • A pinch of sugar optional, for balance

Equipment

  • Mixing bowl
  • Frying Pan or deep kadai
  • Tongs
  • Strainer Plate
  • Small pan for tempering

Method
 

  1. Marinate the Chicken:
  2. Mix chicken with ginger-garlic paste, spices, lemon juice, rice flour, corn flour, and salt. Rest for 20 minutes.
  3. Fry the Chicken:
  4. Heat oil and fry on medium heat until chicken becomes crispy and golden. Remove and keep aside.
  5. Prepare Tempering:
  6. Heat 1 tbsp oil in a pan. Add mustard seeds, curry leaves, and green chilies. Let them crackle.
  7. Add Flavor Coating:
  8. Lower flame → Add yogurt + red chili powder + sugar (optional).
  9. Stir for 20 seconds — do not boil.
  10. Finish:
  11. Add fried chicken to tempering and toss well until coated.
  12. Serve hot with onion & lemon slices.

Notes

💡Notes
Rice flour = crispiness.
Do not cook yogurt on high heat, it splits.
Boneless thigh meat gives best juiciness.