Chicken 65

                                           Chicken 65

 

                                          

 Ingredients:

Update

·    1 -2 cup oil, for deep frying   

   4 chicken breasts, cut into strips

MARINADE FOR CHICKEN

·    1 teaspoon salt

·    1 teaspoon red chili powder

·    1/2 teaspoon turmeric

·    1 teaspoon ginger paste

·    1 teaspoon garlic paste

·    1/2 teaspoon ground black pepper

 

BATTER FOR CHICKEN

·    1 egg, beaten

·    3 tablespoons corn flour

 

YOGURT MIX

·     2 cups yogurt, beaten

·    1 teaspoon salt

·    1 teaspoon red Chile, powder

·    1/2 teaspoon turmeric

·    1 teaspoon ginger paste

·    1 teaspoon garlic paste

 

FOR TEMPERING

·    3 tsp oil

·    5 -6 green chilies

·    15 curry leaves

·    1 Onion cut in lengthwise

Directions:

1.      Mix the chicken in the marinade & leave for 1 hr, if you don’t have the time then go ahead to the next step.

2.      Put in the egg & corn flour & mix to coat well & make the marinade to stick to the chicken pieces.

3.      Heat oil for frying, & fry the chicken pieces till light golden brown.

4.      Make yogurt mix & put in a bowl nearby while frying.

5.     As you take out the chicken pieces just dip them directly into the yogurt mix.

6.     When done with the chicken, take another pan & heat the oil for tempering.

7.      Add the green chilies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immediately with a lid because the oil will splutter a lot.

8.     Fry till charred, or blackened, be careful at this stage n lower the heat before opening the lid.

9.     Take this pan away from the heat and add the chicken n yogurt mix.

 Put it back on the heat, lower the heat n cook till the liquid from the yogurt dries up, & a dry curry is left.