- Remove the curry leaves from the sprig and stack the leaves on top of each other. Cut them as evenly as possible. Add the dahi, ginger garlic paste, chopped curry leaves, kashmiri chili powder, cumin powder, garam masala, black pepper, and salt to a bowl. Whisk it together. Remove the fat from the chicken thighs. Cut the thighs into 1-inch cubes. Transfer the cubed chicken to the bowl and toss with the marinade to fully coat it. Cover the chicken and marinate for a minimum of 30 minutes. After marinating, add the rice flour and corn flour into the chicken and toss it to coat. Heat oil to deep fry. Once it reaches 350°F, carefully drop the chicken one-by-one into the oil. After about a minute, toss the chicken and keep frying until it's a deep reddish-brown. Remove the chicken with a slotted spoon and allow it to drain on a paper towel. Slice the green chilies at an angle. In a wok on low to medium heat, add a tablespoon of olive oil. Once hot, add the green chilis, kashmiri chili powder, ginger garlic paste, and curry leaves. Mix it to temper the chili powder and fry until the curry leaves are crispy. Add more oil as necessary. Add the fried chicken and toss it with the tadka to coat completely, until the chicken is warmed through. Serve the Chicken 65 immediately.
Chicken 65
#myrecipe
By Shaalini Shaalu
Mar, 15th
561
Servings
4 persons
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- Chicken
- Dahi
- Ginger garlic paste
- Red chilli powder
- Salt
- Cumin
- Turmeric
- Garam masala
- Pepper powder
- Curry leaves
- Corn flour
- Rice flour
- Oil
- Green chillies
Instructions
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