Chicken 65

Ingredients list for Chicken 65

• 450 grams Boneless chicken 1 1/2 inch pieces
• 1/2 cup Yogurt
• 11/2 tablespoons Lemon juice
• 2 tablespoons Rice flour
• to taste Salt
• 8-10 tablespoons Oil
• 20 Curry leaves
• 4 Whole dry red chillies
• 2 inch piece Ginger
• 6 cloves Garlic
• 1/2 inch stick Turmeric (fresh)
• 2 tablespoons Coriander seeds
• 1 tablespoon Black peppercorns

Method

1. Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste.
2. Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously.
3. Add another batch of the chicken and repeat.Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala.
4. Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.

Nutrition Info